I love chocolate macaroons – I have been buying them at the store and finally got up the nerve to experiment on making my own. These turned out better than I could have hoped! We are going to save so much money and I think I have found the easiest potluck dessert dish ever! You would be crazy not to try these.
Ingredients:
makes about 36 macaroons
- 3 cups dried organic unsweetened coconut flakes – where to buy coconut
- 1 1/4 cups raw cacao powder (or carob powder if you don’t want to use cacao)
- 1 cup maple syrup or raw honey (I went with half and half this time) – where to buy natural sweeteners
- 1/3 cup virgin unrefined coconut oil
- 2 teaspoons vanilla extract
- Pinch of sea salt
Directions:
Put all ingredients in the food processor and whiz away until you have a ‘dough’. Roll into balls and put on wax paper on a cookie sheet. Put in the freezer to set up for about 20 min and voila – delicious treat. I am going to store these in the fridge.
UPDATE 10/10/12: I used a 1 Tbsp cookie scoop to make these and it made them far too large for a one bite kind of brownie. I tried using a melon baller which works in a pinch but is quite messy (you can use a spoon to help free the sticky dough). Today, I have found the perfect cookie scoop to make this that is just 1.5 tsp in size!
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Love the new look. Fabulous! xo
Thank you Leslie! Please update your link to the homemade chocolate – I couldn’t get all the mappings to work – this is a learning experience for me!
made these today – YUM!
So glad you liked them Caron!
Look awesome Lindsey! Crazy how easy they are to throw together!
Thank you Tessa!
Amazing!
Came out great and the kids loved them! Thanks, Lindsey.
AND…coolest thing…I ate one little macaroon and was so pleasantly satisfied that I didn’t even want another one! That never happens with fake food desserts! Thanks again Homemade Mommy!
They are very rich – you only need one or two – more than that and you will burst! 🙂
yumm
Hi, can I use homemade date paste instead of agave or honey? Will it change the texture? Also, what is the texture of these macaroons?
I am not sure – I haven’t tried that. I bet it would work. They are firm when kept in the fridge.
Hi, is a food processor necessary for this? Or can I simply mix by hand? Does the food processor help make this better (have a better texture)?
I think it is definitely helpful to use a food processor but I do not think it is completely necessary–your coconut shreds will be more pronounced though.
Here is a great short video from my mother-in-law when she made them!
I have made these 3 or 4 times and am addicted. I usually grab 1 or 2 a day and it really satisfies any want I have for sweets. Today I replaced some of the cacao with 1/4 c of Maca….still delicious(slightly reminiscent of a malted milk ball)!
Ooh that sounds like a great idea! I am the same – I have to have these stocked or I am not a happy camper!
These are simply amazing! I pinned the recipe because my son needs to avoid dairy & gluten and I wanted to have some cookies he could make and eat. Not only are they beyond delicious, good for you, and my husband even loves them – but they are an easier version of a cookie my mom always makes and healthier. Thank you!!!
So glad to hear! They are super easy. I make them once every few weeks and store in the fridge or freezer!
These are nice! Had to mix by hand. Next time I’ll try adding Maca as another person suggested.
Can coconut flour be used instead of coconut flakes?
And can molasses be used instead of honey/maple syrup?
Thanks
No–I wouldn’t recommend using coconut flour for this recipe. I also would not recommend that much molasses – it would not taste very good in my opinion. You can use less honey or maple syrup.
Should the coconut oil be melted, softened or hard? Thanks for any advice!
I gently melt it.
Thank you!