Name: Chocolate Chocolate Macaroons
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Cuisine: Vegan
Ingredients: 4 cups packed shredded unsweetened coconut; 2 TBSP coconut cream (solid part from the coconut can); 1/4 cup pure maple syrup; 2 TBSP melted coconut oil; 2 TBSP raw cacao powder; 1 cup Endangered Species Oat Milk 75% Dark Chocolate Chips

Jump to Recipe·Print Recipe

Double Dark Chocolate Chocolate Macaroons made with shredded coconut and dark chocolate ready in under an hour for a quick no-bake dessert.

Hi, everyone, how are you?

I’m grateful, energized, and inspired.

The last few weeks have been hard while I was recovering from a small surgery.

Don’t worry, I’m totally fine, but the hardest part was staying still during the recovery process.

Post- surgery I needed to refrain from working out for about two weeks to ensure I didn’t bust a stitch.

I was thinking about it, and this honestly might be the longest I’ve ever gone without unfurling my yoga mat!

If you’ve been around here a while, you know that daily movement is as much for my mental health as it is for my physical health.

So I kept myself busy with being a star plant mom, working a 1000-piece puzzle with M, and binge-watching Queen Charlotte and Firefly Lane on Netflix.

Those are all fun and good, but I’m PUMPED to get back to a workout routine this week, starting with a new Handstand Challenge I joined for the next four weeks!

This also means that I can also get back to content creation for YOU, which took an unexpected backseat as I rested.

I will say that it’s been powerful to watch my body go from hurting to healing in such a short time.

Today I’m celebrating all that my body does for me, by giving it a little something special.

These Double Dark Chocolate Chocolate Macaroons Double Dark Chocolate Chocolate Macaroons are made with shredded coconut and dark chocolate.

They’re ready in under an hour for a quick no-bake dessert this summer!

Why You Should Make Homemade Macaroons

You’ve probably seen vegan macaroons at the store in the refrigerated section.

Well, today I’m going to show you how easy they are to make at home with just a handful of simple ingredients!

They’re naturally sweetened with maple syrup and super chocolate-y.

My original macaroons are a simple coconut, but I modified that recipe and added cacao powder.

Because chocolate on chocolate is always a good idea, right?

What You Need to Make Chocolate Chocolate Macaroons

Here’s what you need to make Chocolate Chocolate Macaroons:

unsweetened shredded coconut
coconut cream (solid part from the coconut can)
pure maple syrup
melted coconut oil
raw cacao powder
Endangered Species Oat Milk 75% Dark Chocolate Chips

That’s it!

How To Make Vegan Chocolate Macaroons

First, add the shredded coconut to a food processor or high speed blender and pulse it a few times to combine, careful to not over mix or you’ll end up with coconut butter.

Next, add the coconut cream, maple syrup, melted coconut oil, and raw cacao powder to the same blender.

Pulse everything until it’s well-combined, scraping down the sides as needed.

If the mixture looks too wet, add a little more coconut flakes.

If it’s too dry and crumbly, add a little more coconut cream or coconut oil.

You want the mixture to stick together when pressed with your fingers, but not so wet that it’s mushy.

Measure out heaping ~1.5″ Tablespoons onto a parchment-lined baking sheet or plate.

I like to leave about an inch of space between macaroons in preparation for the chocolate!

Transfer the plate to the refrigerator or freezer to chill while you prepare the chocolate.

What You Need for the Chocolate Drizzle

For the chocolate, I used Endangered Species Oat Milk 75% Dark Chocolate Chips.

That’s right, friends, dark chocolate baking chips made with whole grain oats.

These oat milk based chips are made with even more cacao and only 2 grams of sugar!

All Endangered Species chocolate gives back to the planet, and these chocolate chips highlight the plight of the Whale Shark.

They’re lightly sweet, bold, and perfect to bake with!

How to Make the Chocolate Base and Topping

These chocolate chips melt beautifully on the stovetop with no additional ingredients!

Melt the dark chocolate chips in a saucepan over medium low heat. stirring often.

Dip the macaroons into the melted chocolate and place them back on a parchment- or wax paper-lined baking sheet or serving platter.

Drizzle the vegan chocolate macaroon tops with any remaining melty chocolate and then transfer the pan to the refrigerator (or freezer) to set up.

The macaroons are done when the chocolate is firm to the touch.

That means you can enjoy one immediately!

I like to store my leftover macaroons in an airtight container in the refrigerator for up to one week and in the freezer for long term storage.

How to Serve Vegan Chocolate Macaroons

Enjoy these Chocolate Chocolate Macaroons for a fun dessert or snack.

I love to make them in summer for a quick and easy no-bake dessert.

The recipe and presentation feels elevated but is surprisingly easy to make with just 6 pantry ingredients.

They’re lower in sugar but still delightfully sweet and chocolate-y.

Stash them in the freezer for a sweet chilled treat whenever it’s dessert time!

Enjoy!

More Vegan Macaroon Recipes

I Want to Hear From You

If you make these Vegan Chocolate Macaroons, let me know!

Be sure to leave me a comment, rating, and review so I can use your feedback to create more yums.

Give me a shout on Instagram and use #floraandvino to show me your creations.

Check out my Pinterest page to pin more recipes like this one to make later.

Love this post and want more? Go to my homepage and subscribe to get updates delivered right to your inbox!

XO Lauren