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Chocolate Chocolate Macaroons

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  • Author: Flora & Vino
  • Total Time: 20 minutes
  • Yield: 12-16 servings
  • Diet: Vegan


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



  1. Add the shredded coconut to a food processor or high speed blender and pulse a few times to combine, careful to not over mix or you’ll end up with coconut butter.
  2. Add in the coconut cream, maple syrup, melted coconut oil, and raw cacao powder and pulse until well combined, scraping down the sides as needed.
  3. 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 soggy.
  4. Measure out heaping ~1.5″ TBSP and scoop onto a parchment-lined baking sheet or plate. Transfer the plate to the refrigerator or freezer to chill while you prepare the chocolate.
  5. Melt the dark chocolate chips  in a saucepan over medium low heat. stirring often.
  6. Dip the macaroons into the chocolate and place on a parchment- or wax paper-lined baking sheet or serving platter. Drizzle the tops with remaining chocolate and set in the refrigerator (or freezer) to cool until the chocolate is firm to the touch.
  7. Store leftover macaroons in an airtight container in the refrigerator for up to one week and freeze for long term storage.
  • Prep Time: 15 mins
  • Cook Time: 5 mins
  • Category: Snack, Dessert
  • Method: Blender, Stovetop
  • Cuisine: Vegan, Gluten-Free, Refined-Sugar-Free, Grain-Free,