No-Bake Dark Chocolate Coconut Macaroons

Easy no-bake vegan macaroons made with shredded coconut and dark chocolate ready in under an hour for a quick and clean dessert.

Would you judge me if I told you that my current computer background is a row of stacked macaroons?

Not a photo I took, but a photo I aspire to haven taken, perfectly lit and pretty pastel.

When I minimize all of the screens on my computer, they remind me of how sweet life can be.

The macaroons in my desktop are French inspired, the ones with the fancy cream filling and food coloring.

None of that pastry-perfect stuff here, but I’ve got something arguably better.

These No-Bake Dark Chocolate Coconut Macaroons might just ended up as your desktop background or at the very least on your no-bake list.

All you need is 5-ingredients that you can throw together without an oven!

Lately, I’ve been consciously craving coconut.

I think I associate coconut with warmer seasons, so the loose logic is that  maybe if I eat more of it, it’ll urge spring to come a little sooner?

It makes sense when I’m eating it.

I’ve been adding it to my smoothie bowls in the mornings, and my macaroons in the evening.

These macaroons are coco-nutty and moist, with a decadent dark chocolate drizzle to encase the coconut domes.

So good.

The mixture starts with shredded coconut lightly sweetened with maple syrup.

Then we add coconut cream and coconut oil to makes the ‘roon batter creamy and moist with healthy fats.

If you’re avoiding oil, sub coconut butter for the coconut oil for the same great taste.

The trick is to pulse everything into a thick batter without creaming it into a full-blown coconut butter.

Unless, of course, coconut butter is what you want, which is totally fine, because coconut butter is delicious.

Once the macaroons are formed and chilled, we dunk them in dark chocolate and then drizzle them in more.

I used Hu Kitchen Simple Dark Chocolate as the dreamy drizzle here, but any of their fantastic chocolates will work.

If you haven’t tried Hu Kitchen yet, it’s my go to for dairy-free, refined sugar-free chocolate.

It melts perfectly on the stovetop for a creamy drizzle, but you can also use the microwave here too!

These No-Bake Dark Chocolate Coconut Macaroons are perfect for a quick dessert or afternoon snack.

They’re low in sugar and packed with healthy fats to keep you sweet and satisfied.

I like to stash them in the freezer for a sweet chilled treat.

Want more simple clean desserts?

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 recipesw like this one to make later.

Check out my Superfood Chocolate Maca Cups, 2-Ingredient Dark Chocolate Coconut Butter Cups and 4- Ingredient Chocolate Truffles.

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XO Lauren

No-Bake Dark Chocolate Coconut Macaroons

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5 from 1 review

• Author: Flora & Vino
• Total Time: 1 hour
• Yield: 12-16
• Diet: Vegan

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Description

Easy no-bake vegan macaroons made with shredded coconut and dark chocolate ready in under an hour for a quick and clean dessert.

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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
• 1 cup Hu Kitchen Simple Dark Chocolate, chopped

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Instructions

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, and melted coconut oil 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 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 longterm storage.

Notes

Recipe adapted from Minimalist Baker

• Prep Time: 1 hour
• Category: Dessert
• Method: Stovetop
• Cuisine: Vegan, Gluten-Free, Grain-Free, Refined Sugar Free

This post is brought to you by Hu Kitchen, but all words and eats are my own. Thanks for supporting the sponsors that keep me hungry!