Chocolate Macaroons {no-bake}

These are great as written, however 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.

If you don't have cacao butter or cocoa butter, you can use unsweetened chocolate that has been melted (3 to 4 ounces) in place of the cacao butter and cacao powder.

The macaroons can set in the freezer or the refrigerator, so up to you. They set a bit faster in the freezer.

If you don't have finishing salt another option is to add about ⅛ teaspoon of salt when adding the cacao powder.

Servings: macaroons

Calories: 77kcal

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

US Customary - Metric

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