The BEST Chocolate Coconut Macaroons you have ever tasted (Easy & Healthy!)

sweetened shredded coconut

🥗Healthier: unsweetened shredded coconut

💰Cheaper: oats + coconut extract

Unsweetened coconut reduces sugar content while maintaining texture.

semisweet chocolate chips

🥗Healthier: dark chocolate chips

💰Cheaper: chocolate bar

Dark chocolate adds antioxidants and can be more cost-effective.

Mix the almond butter in the jar until fully incorporated before measuring.

Measure the required amount of almond butter using a scale.

Add unsweetened shredded coconut to a bowl.

Add raw cacao powder to the bowl.

Add coconut oil or the oil that has separated in the almond butter jar.

Add raw honey or any other liquid sweetener like maple syrup or a low carb sweetener for Keto.

Add homemade vanilla extract to the bowl.

Add a pinch of salt to the mixture.

Add chocolate chips to the bowl.

Mix the ingredients with a spatula and hands until the dough forms, ensuring it is slightly crumbly but sticks together.

Scoop tablespoons of dough onto a baking sheet lined with parchment paper using a medium cookie scoop.

Decide whether to bake or no bake the macaroons; note that the texture does not change if baked or not.

If baking, preheat the oven to 350°F and bake for about 10 minutes.

Let the baked macaroons cool, then chill in the fridge for about 20 minutes.

If not baking, place the macaroons directly in the fridge to chill.

Melt dark chocolate in a double boiler.

Dip the bottom of each chilled macaroon in melted chocolate and return them to the lined baking sheet.

Drizzle melted chocolate on top of each macaroon.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens