I added a no-bake, nut-free version of this recipe on 4/12/2025 after testing it without toasting the shredded coconut and leaving out the almonds. Now there are three recipes in this post: the two original recipes using almonds, and my new, no-bake version. I'm really enjoying this new, no-bake version because it's simpler to make and has great texture.
When I originally posted the earlier recipes using almonds, I tested them with both with coconut oil and cocoa butter to see how well each works in place of chocolate. Both work but the macaroons using cacao butter (or cocoa butter) have a better texture and flavor and stay firmer at room temperature. Coconut oil tends to be softer at room temperature.
The macaroons made with semi-sweet chocolate are as firm as the macaroons made with cacao (or cocoa) and cacao butter, which makes sense because cocoa butter and other cocoa solids are ingredients in chocolate. I store all three kinds in the refrigerator or freezer, but you can also store the macaroons at room temperature.
I also love my recipe for vanilla macaroons and they're a great alternative if you're looking for more traditional macaroons without chocolate. I do sometimes dip them in melted chocolate but you can leave that step out if you're not eating chocolate.
For the no-bake macaroons, if you'd like a slightly sweeter and stronger chocolate flavor, almost like a chocolate coconut cluster, increase the amount of cacao powder and maple syrup to 5 tablespoons instead of ¼ cup of each ingredient. And a bit of finishing salt on top of each macaroon enhances the flavor. Enjoy!
Chocolate Macaroons {no-bake}
Ingredients
- 2 cups unsweetened shredded coconut
- 85 grams cacao butter or cocoa butter (about ¾ cup or 3 ounces)
- ¼ cup cacao powder or cocoa powder
- ¼ cup maple syrup
- a few pinches of finishing salt optional
Instructions
- Prepare a baking sheet with parchment paper.
- Prepare a saucepan with water and bring it to a steady low simmer.
- Place a glass bowl over the simmering water and add the cacao butter to it.
- Melt the butter fully and turn off the heat.
- Remove the bowl from the heat and add the cacao powder to the bowl. Whisk or stir to blend it well.
- Add the maple syrup to the bowl and whisk or stir to blend well.
- Add the shredded coconut to the bowl and use a spatula to coat the coconut with the cacao mixture.
- Drop a tablespoon of the mixture onto the baking sheet and then repeat for the rest of the mixture.
- Optionally, add a bit of finishing salt to each macaroon.
- Place the baking sheet in the freezer or refrigerator for at least 15 minutes or until the macaroons are set.
- Store in the refrigerator or freezer for a few months.
Video
Nutrition
Chocolate Macaroons {cacao butter}
Ingredients
- 2 cups shredded unsweetened coconut
- ¾ cup cacao butter or coconut oil
- ¼ cup cacao powder unsweetened
- ¼ cup maple syrup or honey
- ⅓ cup blanched almonds finely ground
- ¼ teaspoon course salt for sprinkling on each macaroon; optional
Instructions
- Spread the shredded coconut across a baking sheet. Bake at 300 °F for about 8 minutes, or until the coconut is lightly browned.
- Prepare a large surface or baking sheet with parchment paper or a non-stick baking mat. You'll use this for the macaroons to set on.
- Cool the shredded coconut and set it aside.
- Over simmering water in a saucepan, set a bowl and add the cocoa butter to slowly and completely melt.
- Turn the heat off and whisk in the cocoa powder.
- Next add the maple syrup and whisk until well blended.
- Add the shredded coconut and finely ground blanched almonds to the chocolate mixture and blend with a fork or spoon.
- Drop a tablespoon or so of the mixture onto a non-stick surface, using a fork or spoon to tidy them up a bit. If you're using your fingers, lick them at the end.
- Optionally, sprinkle a tiny bit of course salt over the macaroons. About 3 or 4 grains of salt for each macaroon is enough.
- Place them in the refrigerator to solidify faster. Store in the fridge, or at room temperature.
Nutrition
Chocolate Macaroons {semi-sweet chocolate}
Ingredients
- 2 cups shredded unsweetened coconut
- 1 cup semi-sweet chocolate chips or pieces, either works
- ⅓ cup blanched almonds finely ground
- ¼ teaspoon course salt to sprinkle on each macaroon; optional
Instructions
- Spread the shredded coconut across a baking sheet. Bake at 300 °F for about 8 minutes, or until the coconut is lightly browned.
- Prepare a large surface or baking sheet with parchment paper or a non-stick baking mat. You'll use this for the macaroons to set on.
- Cool the shredded coconut and set aside.
- Add the shredded coconut and finely ground blanched almonds to the chocolate mixture and blend with a fork or spoon.
- Add the chocolate to a heat-safe bowl and melt it over a small saucepan with simmering water. Turn the heat off once all the chocolate is melted.
- Add the shredded coconut and finely ground blanched almonds to the chocolate and blend with a fork or spoon.
- Drop a tablespoon or so of the mixture onto a non-stick surface, using a fork or spoon to tidy them up a bit. If you're using your fingers, lick them at the end.
- Optionally, sprinkle a tiny bit of course salt over the macaroons. About 3 or 4 grains of salt for each macaroon is enough.
- Place them in the refrigerator to solidify faster. Store in the fridge, or at room temperature.
Ruth says
Do you have to toast the coconut?
I've only toasted the coconut so not sure how it will turn out but I don't think you have to toast it if you don't want to.
Hi again, Ruth.
I made the macaroons without almond flour and I didn't toast the shredded coconut and they came out well. so you're good to go if you prefer not to toast the coconut.
Kathy says
Is it necessary t have blanched almonds, or are regular ok? How would it be to have soaked and dried the almonds...any difference?
Erica says
Sorry, I've only used blanched so they don't have skins and are crunchy.
Lola says
Wow - I just popped over from NomNomPaleo and think I am in love with those macaroons (and your site)! Can't wait to make these!
Matt says
My wife just brought a few of these back from a Christmas party and I could eat roughly 80 if I had the means! Looking forward to making them this week.
RB says
These are dangerous! Way too good. Lost all control : )
Mindy says
i happened upon your website a couple of weeks ago while searching for a birthday cake made with almond flour. i've pored over every recipe since & am so excited to go make these macaroons in a few minutes. love your blog & how you feed your family!
Sheila Holland says
Wow. This looks like a really good recipe. Thanks for including all the variations for us. Very thoughtful of you. Is there any particular reason that you grind your own almonds instead of using almond flour? Just curious. Thanks for the recipe.
Erica says
Sheila, not really. I just like the freshness of the ground almonds, and the crunch. They are not as processed as almond flour.
Alex@Spoonful of Sugar Free says
holy yum. Love the choco-coco combo.