These macaroons are one of the easiest and most delicious quick sweet treats I've made in a while. The ingredient list doesn't make them look like anything special, but believe me, they are.

The secret to the fudgy texture is the almond flour. The stuff just melts right into all that chocolaty goodness and turns the whole thing into a fudgy batter just begging to be eaten. I ate this stuff before it even made it to the refrigerator. And I ate some more once it came out of the refrigerator!

Feel free to cut back a little on the maple syrup if you don't like it too sweet. And just a tip for grinding your own almond flour: stop as soon as it turns into a powder. Scrape the corners of the canister down and shake the big bits into the center as well. Too much grinding and you'll end up with almond butter. Not cool. Not for this recipe anyway.


Sarah :)

Coconut Chocolate No-bake Macaroons
Coconut Chocolate No-bake Macaroons recipe photo
Coconut Chocolate No-bake Macaroons
Prepared by Sarah Shilhavy, photo by Jeremiah Shilhavy

Servings: yields about 40 macaroons
Preparation Time: 15 minutes

Mix all ingredients together well. Form into small balls using a spoon or cookie scoop and refrigerate until firm.

Recipe submitted by Stephanie, Goodyear, AZ

*You can grind your own almond flour by placing whole almonds in a blender/food processor and blending until a fine meal.

Submit your recipe here!


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Comments (Comment Moderation is enabled. Your comment will not appear until approved.)
Love these...yumm!

# Posted By Pam | 3/31/10 10:08 AM
Do you have to keep them in frig until eaten ? For a party can they be set out or will they get gooey?
# Posted By Beverly | 3/31/10 11:51 AM
If you temper the chocolate (google it, it can easily be done if you have a thermometer) it can be set out without being gooey, otherwise I suggest you keep them in the fridge as long as possible.
# Posted By Eva-Stina | 3/31/10 12:42 PM
I can't wait to make these! So easy, but I can already taste their deliciousness in my mouth!
# Posted By Julia | 3/31/10 1:20 PM
looks extremely delicious.. cant wait to make 'em!!
# Posted By hajar | 4/1/10 12:37 AM
Thanks everyone! :)

About the cookies getting gooey, they will get soft and gooey-ish if at room temperature. There's no chocolate to temper here (the only "chocolate" is the cocoa) so I would just freeze these until hard and then leave them out. That way they'll last longer at room temp.
# Posted By Sarah | 4/1/10 3:03 PM
Thank you! I am so happy to see a healthy version of this.These were always a favorite with us and we haven't had them in many years for the obvious reasons. Making your healthy recipe tonight :)
# Posted By kelly | 4/1/10 5:06 PM
These are absolutely delicious. I used shredded coconut (because I don't have the flakes). I had to grind my almonds in my Vita Mix, and it didn't exactly turn to flour. It was more of a "meal" consistency. It was beginning to look like it might go from "meal" to "almond butter," so I stopped it and used it the way it was. I think it just might be better this way!!! YUMMY!!! I think next time I'll try using Agave instead of maple syrup.
# Posted By Deborah | 4/7/10 5:25 PM
We used 1/2C maple syrup & 1/2C honey - great tasting cookies!
# Posted By Teresa | 4/9/10 11:08 AM
I used 1/2 c. of maple syrup and 2/3 c. of the coconut oil. Put them into the fridge to get solid and store them in there. My kids think these are candy. So delicious!!
# Posted By Marisa | 4/9/10 2:20 PM
This a very good recipe! I can't have grains and really need to stay away from refined sugars so this was perfect. The only change I made was using 3/4 c. maple syrup instead of 1 c.
# Posted By Amy | 4/12/10 6:33 PM
whoo hoo!!!!! these remind me of almond joy candy bars!!! LUV UM!!!! i used 2/3 cup coconut oil ... 1/4 c honey and 1/4 c maple syrup. sooooooooooo easy... i did both shredded and flaked coconut.. they both work well. if you use shredded, you use more (by weight). You are still using 3 cups, but it weighs more. (i try to measure my ingredients by weight.)
# Posted By Tammy | 4/16/10 6:10 PM
Has anyone tried this w/ sugar free maple syrup? I would love to try this, but I'm off ALL sugar for a while.
# Posted By Michelle | 5/18/10 11:18 PM
Has anyone adapted this recipe using stevia? I need to go sugar-free. Thanks!
Jill in PA
# Posted By Jill | 8/6/10 8:27 AM
Jill: Stevia won't work. The recipe needs the syrup.
# Posted By Sarah | 8/6/10 3:00 PM
These are incredibly delicious - my favorite cookie now. I just made a batch using twice the oil (by accident) - 1/2 coconut oil, 1/2 grass-fed butter, because I love butter in my sweets. Also subbed 1/3 cup honey for the 1 cup maple syrup, though I've loved them with maple syrup, too (I usually use much less sweetener, though).
I've also subbed coconut flour for almond flour, though today I used ground up soaked/dehydrated almonds. Fantastic!
# Posted By Virginia | 5/18/11 3:39 PM
Very delicious!!! I increased the coconut to 4c, the almond flour to 1c, added 1/2 cup melted chocolate chips and 1/2 tsp of cinnamon. Next time I will only use 1/4 c of the maple syrup, as I think that the 1/2 cup I used was still too much. I plan on taking these to a party tonight so if they start to get melty, I will eliminate the syrup altogether, as I feel that the cocounut oil is enough to reconstitute the cocoa powder, and I used sweetened coconut flakes.
# Posted By Rachael | 10/29/11 1:18 PM
I have been making these for months, but a low-sugar variation, using dextrose (low glycemic index), no maple syrup, add honey, and extra expeller pressed coconut oil. We use the expeller pressed oil for this recipe, or else the coconut oil/flavor overpowers the cocoa. Yes, this uses double the oil of the original recipe.

I make the following TRIPLE batch weekly for the family (two large trays, freeze and store in fridge.)

Our variation:

9 cups coconut flakes
2 1/4 cup almond flour
2 1/4 cup cocoa
1 1/4 cup dextrose
1 1/2 tsp salt

2 cups expeller pressed coconut oil
3/4 cup raw honey
3 tblsp vanilla

Thoroughly mix first 5 ingredients (I actually sift the cocoa/dextrose/salt to make it mix better.)

Melt the oil/honey/vanilla together over very low heat until just melted. Add liquid to dry, mixing thoroughly.

For cleaning ease, we put parchment paper on two large trays, use a cookie scoop (1 1/2") and flatten the macaroons out a little to make easier eating. Makes about 80 (40/tray). Allow to freeze on tray, and then transfer to container and store in freezer until ready to eat; these are not too hard to eat directly from the freezer.

This is low glycemic using the dextrose & small amount of honey, and a great way to get your daily dose of coconut! And cocoa!
# Posted By Roger | 2/4/12 4:19 PM
I don't see how it's possible to temper the chocolate in this recipe. This is made with cocoa powder and everything I've read about tempering chocolate involves starting with a pound block of chocolate.
# Posted By Patti | 3/16/12 7:17 PM
Yeah, you really can't. Tempering involves actual chocolate. This is really a no-brainier recipe. You throw everything together and mix.
# Posted By Sarah:) | 3/17/12 11:56 AM
We loved these! Can't wait to make them again
# Posted By Connie | 6/1/12 7:27 PM
Sounds yummy, but I have a tree nut allergy. :(
Any suggestions for a substitute for the almond flour?
# Posted By Meaghan | 6/21/12 3:47 PM
what would be the ratio of maple syrup to raw honey, if I wanted to replace the syrup?
# Posted By Carine | 6/21/12 8:50 PM
Yum! Modified by using 1/3 c. coconut oil, 1/3 c. maple syrup, 1/3 c. coconut creamer. Combined these liquids in a saucepan with the cocoa powder and salt. Brought to a boil and boiled for one minute stirring constantly (may separate some). Poured over dry ingredients and mixed. After the macaroons are formed and cool down, they stand up quite well at room temperature. Could play around with removing the maple syrup and replace with stevia and some additional fluid
# Posted By Kim | 6/22/12 9:49 PM
For the nut allergy - how about replacing the almond flour with coconut flour?
# Posted By Kim | 6/23/12 10:27 PM
Needed gluten free, low glycemic, and no chocolate. Used a little more non-refined extra virgin coconut oil than called for and a little less maple syrup. If you need low glycemic important to use REAL maple syrup (expensive). My husband cannot have chocolate, so used carob powder in lieu of cocoa powder. Used one cup flaked and one cup shredded coconut, and one cup gluten free oats. Excellent!
# Posted By Nancy | 6/24/12 7:19 PM
These are excellent!! I love sweets, but opted to go with half the maple syrup and was glad I did. I also used Trader Joe's almond meal instead of almond flour, just because that's what I had. Everything else I did as directed. They were perfectly sweet enough that way and the smaller amount of syrup didn't seem to mess it up at all. Very forgiving recipe. I might actually add a touch more almond meal next time in hopes they stay firmed up better between my melt-inducing fingers. They do need to stay in the fridge, so not a great 'serving' item; more of a keep 'em to yourself item! ;) They're wonderful!
# Posted By Julie | 6/25/12 6:23 PM
WOW! This is a MUCH SIMPLER recipe than the one I usually use ... baking for a 3-day retreat this weekend; I'll bet they go over BIG!
# Posted By Cynthia | 6/25/12 7:07 PM
Just made these for a BBQ! They were a huge hit! Thanks for posting this.
# Posted By Farm fresh and active | 7/13/12 1:36 PM
This is one of my favorite raw deserts. Only thing I do different is roll them in fine coconut into balls which gives them an amazing taste and makes them easier to store and bring places. Also I mix in the fine coconut instead of using the bigger pieces depending on my mood. Tastes way better then the baked macaroons considering I'm not a huge fan of the normal kind. Thank you for this recipe!
# Posted By Rachel | 8/2/12 10:06 PM
Love these, make them all the time! I like to add Cinnamon and or Cayenne to mine....
# Posted By Sondra | 9/29/12 7:23 PM
Oh my goodness! MY NEW FAVORITE THING!!!!! I'm kind of thinking I might add some chopped pecans to my next batch! So YUMMY!
# Posted By Brandee | 12/10/12 9:33 PM
how about usen regular flour, can that be done???
# Posted By Tenille | 12/29/12 11:21 PM
These were amazing! I keep them stored in the fridge and are delish cold. Thank you for sharing!
# Posted By Anne O | 1/12/13 2:24 AM
So easy to make yet tasty and no quilt cause the ingredients are clean!!
# Posted By Belkis | 6/14/13 3:51 PM
Can you use coconut flour instead?
# Posted By Jody | 10/20/13 5:43 PM

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