Recipes: Desserts

Chocolate Coconut Macaroons

Allergy Milk, Soy, Wheat
Dietary Gluten Free, Vegan, Vegetarian
Meal type Dessert
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  • 3 cups Shredded Coconut (Large flake, raw and unsweetened)
  • 1/2 cup Almond Flour
  • 1 cup Raw Cocoa Powder (Equal Exchange Baking Cocoa Is Amazing)
  • 3/4 cups Agave Nectar
  • 1/4 cup Pure Maple Syrup (Room Temperature)
  • 1/2 cup Coconut Oil (Warmed to be a liquid)
  • 1/2 tablespoon Real Vanilla Extract
  • 1/2 Real Vanilla Bean Seeds
  • 1/2 teaspoon Sea Salt


Gluten free, dairy free, soy free, egg free and nut free.


Step 1
Combine all dry ingredients with the exception of the salt (coconut, almond flower and cocoa powder) in a large bowl and mix throughly.
Step 2
Zap the coconut oil in the microwave until a liquid. Mix the wet ingredients (agave, maple syrup, coconut oil, vanilla extract) and salt then add the seeds from ½ a vanilla bean and stir until incorporated and the salt has dissolved.
Step 3
Pour the wet ingredients into the dry and mix completely.
Step 4
Let sit at room temperature for 5 minutes or so to let the oil and other liquids soak into the coconut, cocoa and almond flower.
Step 5
Using a small scoop (1½ Tbs.), scoop out on to a flexible cutting board or cookie sheet and place in the refrigerator to set up. This usually takes 10 – 20 minutes. Then transfer to a storage container.
Step 6
Keep refrigerated; while coconut oil is a solid at most room temperatures, it will melt at about 85° F. These can be served cold, I usually set them out a little before serving them to let them warm up to below room temp (still slightly cool) which helps the flavor.