• Chocolate Macaroons

    Rows of chocolate macaroons

    What do you get when you bring cocoa (cacao), coconut, and almonds together? In this case, very decadent chocolate macaroons. And while I’m not a huge consumer of shredded coconut, I enjoy a few macaroons every now and then, including these lemon, vanilla, chocolate-coated macaroons.

    Chocolate macaroons using maple syrup and coconut oil

    I’ve been playing around with coconut oil and cocoa butter for this recipe, mostly to see how well  each works in place of chocolate. In the end, I came up with three recipes for chocolate macaroons. I love all three, but, since one of them uses semi-sweet chocolate chips with sugar in the chocolate, my preference is the two sugar-free macaroons recipes. The even-better-news is that they’re all gluten-free, if you’re after that.

    Shredded, toasted coconut

    The macaroons made with cocoa butter are firmer than the coconut oil macaroons at room temperature. The macaroons made with semi-sweet chocolate are as firm as the cocoa butter macaroons, which makes sense because cocoa butter and other cocoa solids are ingredients in chocolate. I prefer to store all three kinds in the refrigerator, but you can store them at room temperature as well.

    Cocoa butter chips

    Feel free to use the raw version of the cocoa butter and cocoa, if you have it. I had cocoa butter chips on hand that I found on Amazon, so I gave them a try and they did well (although they’re mighty pricey). But you can buy a block of cocoa butter as well, and chop it up.

    This recipe was inspired by the Coco Choco Clusters from 101 Cookbooks. The recipe calls for finely ground espresso beans, but I’m thinking that there’s more than enough caffeine for me in the chocolate or cocoa. Just an idea though. Another idea is to add ground vanilla bean to the recipe.

    Posted in Dairy-Free, Egg-Free, Gluten-Free, Lactose-Free, Paleo, Snacks, Vegetarian  |  10 Comments

    10 Responses to Chocolate Macaroons

    1. holy yum. Love the choco-coco combo.

    2. 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.

    3. 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!

    4. RB says:

      These are dangerous! Way too good. Lost all control : )

    5. 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.

    6. 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!

    7. Pingback: Nom Nom Paleo: Forky Friday: 2/8/13 | Paleo Pulse

    8. 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?

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    1 tablespoon 3 teaspoons
    1/4 cup 4 tablespoons
    1 cup 8 ounces
    1 teaspoon 5 ml
    1 tablespoon 15 ml
  • Ingredient conversions

    almond flour 1/2 cup 48 g
    coconut flour 1/4 cup 26 g
    honey 1/4 cup 85 g
    honey 1 cup 12 ounces
    maple syrup 1/4 cup 81 g
    maple syrup 1/4 cup 59 ml
    butter 1/4 cup 55 g
    butter 1/2 cup 8 tbsp
    cocoa 1/4 cup 22 g
    chocolate chips 1 cup 6 ounces
    chocolate chips 1 cup 160 g
    olive oil 1/4 cup 54 g
    olive oil 1/4 cup 2 ounces
    coconut oil 1/4 cup 52 g
    Parmesan, grated 1/4 cup 20 g
  • Temperature conversions

    Gas Mark Fahrenheit Celsius
      1/4  225  110
      1/2  250  130
        1  275  140
        2  300  150
        3  325  170
        4  350  180
        5  375  190
        6  400  200
        7  425  220
        8  450  230
        9  475  240
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