Chocolate and Coconut Macaroons


I was dying for a sweet dairy free treat this weekend – and stumbled upon a similar recipe, which just required some bantingcook tweaking!



  • 2/3 cup roasted almond / almond meal
  • 2/3 cup coconut butter (blend 3 cups coconut flakes with 1T melted coconut oil until it becomes smooth and creamy – this take patience but makes all the difference in these being moist!)
  • 1/3 cup honey
  • 1 tsp vanilla extract
  • 2 big T cocoa powder
  • pinch sea salt
  • 2 cups finely shredded coconut


  • Preheat oven to 160*
  • In your food processor grind the almonds and coconut butter until smooth
  • Place a medium sized sauce pan on medium heat on the stove
    Add your almond-coconut mixtures, honey and vanilla to pot and stir well
  • Once your mix has been heating for a couple minutes add the cocoa powder and stir well until all cocoa powder chunks have dissolved
  • Add the sea salt and stir well
  • Remove your saucepan from the heat
  • Add the shredded coconut to your pot and stir until ingredients are combined
  • Line a cookie sheet with parchment paper
  • Create 3cm with your dough and place on lined cookie sheet (wet your hands every few balls to get them to stick together)
  • 11159994_394407010684004_3375590851454569940_n
  • Cook the macaroons for 10-11 minutes (you don’t want to overcook these or the bottoms will burn and turn dry)

3 thoughts on “Chocolate and Coconut Macaroons

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