I was introduced to these heavenly raw coconut macaroons by my sweet friend Penny! She brought me a small box of these as a gift for my birthday a few years back, and I had to have the recipe…
If you’re a coconut lover, this simple recipe is for you! Unlike traditional macaroons, or French macarons , these raw coconut macaroons have less sugar, more coconut, and they’re not cooked at all!
Raw Coconut Macaroons
These coconut and chocolate bites are a delightful treat that you can whip up quickly and keep in the fridge for a convenient snack.
Raw macaroons are made with raw coconut and coconut oil, offering a rich and satisfying texture that many enjoy.
Coconut macaroons are different than other Macaroons… They’re mainly made of coconut, and best when they’re dipped in a bit of dark chocolate.
I like to make a batch of these and keep them in a Tupperware in the back of the fridge so I can sneak a quick and delicious treat in the afternoons!
Simple Ingredients
- 2 Cups Unsweetened Shredded Coconut or fine shredded fresh coconut.
- 1/4 cup coconut oil
- 1/2 cup fine ground almond meal flour
- 1/3 cup real maple syrup, or agave nectar.
- 2 oz. unsweetened dark chocolate. (I like to use Lily’s chocolate sweetened just a bit with stevia.)
- Pinch of sea salt (optional)
How to Make Raw Coconut Macaroons
Mix unsweetened coconut, coconut oil, fine ground almond meal and pure maple syrup (except the chocolate) in a smaller mixing bowl, Mix till well incorporated.
Roll into 1-inch balls, or use a cookie scooper to shape them. (Add 2 teaspoons of water if it’s not sticky enough.)
Place coconut mixture balls into the fridge for 10 minutes till solid.
Melt chocolate (or Lily’s sugar free stevia sweetened Chocolate) over a double boiler.
Dip one side of the coconut balls into the melted chocolate, and set on wax paper, or a prepared baking sheet till cooled.
Drizzle chocolate over tops, and sprinkle with a pinch of salt, if desired.
Serve chilled or at room temperature.
Store these vegan coconut macaroons in an airtight container and keep them in the fridge for up to 2 weeks!
TIPS
Use the finest shredded coconut. The finer the shreds of coconut the easier they are to stick together when forming coconut mixture balls.
You can also use simi sweet chocolate chips for the chocolate dip.
Using a small cookie scoop makes shaping the coconut mixture into balls much easier!
Macaroon Recipe Tools
A food processor makes mixing this recipe faster and easier, but is not required.
A small cookie scoop is helpful to form coconut balls.
Parchment paper lined cookie sheet to place coconut macaroons on to dry after dipping in chocolate.
Coconut Macaroons
These raw macaroons are fast and easy to make, no sugars. Just coconut oil, and real maple syrup, real coconut and a touch of dark chocolate… So much better for you than a traditional coconut and chocolate macaroon! Plus they make a great gift… (Thanks Penny!)
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Raw Coconut Macaroons
Ingredients
- 2 Cups Unsweetened FinelyShredded Coconut
- 1/4 cup coconut oil
- 1/2 cup fine ground almond flour
- 1/3 cup real maple syrup
- 2 oz. unsweetened dark chocolate. I like to use Lily’s chocolate sweetened just a bit with stevia.
- Pinch of Sea Salt Flakes Optional
Instructions
- Mix all ingredients (except the chocolate) in a smaller mixing bowl, and roll into 1-inch balls. (Add 2 teaspoons of water if it's not sticky enough.)
- Put coconut balls into the fridge for 10 minutes till firm.
- Melt the unsweetened chocolate (or Lily's Chocolate over a double boiler.
- Dip one side of the coconut balls into the melted chocolate, and set on wax paper till cooled.
- Drizzle with chocolate if desired!
- Sprinkle with a pinch of sea salt flakes (optional)
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1 comment
Jul
So good