Coconut Chocolate No-bake Macaroons

Posted At : March 31, 2010 9:04 AM

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.

Enjoy!

Sarah :)

Coconut Chocolate No-bake Macaroons

Coconut Chocolate No-bake Macaroons

Prepared by Sarah Shilhavy, photo by Jeremiah Shilhavy

Servings: yields about 40 macaroons
Preparation Time: 15 minutes

3 cups unsweetened dried coconut flakes
3/4 cup almond flour*
3/4 cup cocoa powder
1 cup maple syrup
1/3 cup coconut oil, melted
1 tablespoon vanilla extract
1/2 teaspoon salt

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!

Comments (20) |

Print |

Send |

| 16626 Views

coconut-chocolate-no-bake-macaroons Untitled

The average is oldaverage based on oldtotal votes.

Comments (Comment Moderation is enabled. Your comment will not appear until approved.)

[Add Comment]

Love these...yumm!

xoxo

# 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:

TRIPLE BATCH:
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

[Add Comment]