Dark Chocolate Blueberry Macaroons

  • Author: Flora & Vino
  • Prep Time: 1 hour
  • Total Time: 1 hour
  • Yield: 24 servings
  • Diet: Vegan


No-bake vegan macaroons made with blueberries, shredded coconut, and dark chocolate. Ready in under an hour for a quick and clean dessert!


  • 1 cup blueberries + 1 TBSP filtered water
  • 3 cups unsweetened shredded coconut
  • 2 TBSP unrefined coconut oil
  • 3 TBSP coconut cream
  • 1/4 cup pure maple syrup
  • 1 cup Hu Kitchen Gems


  1. Combine the blueberries and water in a blender and purée until smooth.
  2. Add in the unsweetened shredded coconut, unrefined coconut oil, coconut cream, and pure maple syrup and pulse until well combined, scraping down the sides as needed to recombine.
  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 plate to the refrigerator or freezer to chill while you prepare the chocolate.
  5. Melt dark chocolate 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 the fridge for up to one week and freeze for longterm storage.

  • Category: Dessert
  • Method: Freezer
  • Cuisine: Vegan, Oil-Free, Gluten-Free, Refined-Sugar-Free