These Chocolate Coconut Macaroons are healthy sugar-free macaroons with a classic coconut taste and made with no gluten, no eggs, no dairy, and no flour!
While the whole recipe is just below, don’t miss all my tips further down, including ingredient swaps, my cooking tips, and step-by-step shots!
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Chocolate Coconut Macaroon
These Chocolate Coconut Macaroons are healthy sugar-free macaroons with a classic coconut taste and made with no gluten, no eggs, no dairy, and no flour!
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Servings: 10 cookies
Calories: 144 kcal
Ingredients
- 10 Pitted Medjool Dates - (note 1) or 6.3 oz./180g weighted pitted
- ⅓ cup Boiled Water - (note 2) cool down 10 minutes at room temperature
- 2 tablespoons Unsweetened Cocoa Powder - (note 3)
- 2 tablespoons Peanut Butter - (note 4)
- 1 cup Desiccated Coconut - (note 5)
Instructions
- Preheat the oven to 350°F (180°C). Line a large baking sheet with parchment paper. Set it aside.
- In a blender, using the S-blade attachment, add the pitted dates, boiled water, cocoa powder, peanut butter, and coconut.
- Blend on medium-high speed, stopping a few times, scraping down the side of the bowl with a rubber spatula if needed, until the dough is consistent and sticks well together when pressed in your hands.
- If too dry, add a little more water. If the dough is too wet and doesn't hold its shape, it means you need more dates. Blend in an extra date at a time until the dough is thick and sticks together.
- Use a small cookie dough scoop, grab some dough, form a ball, and release it on the baking sheet. Leave half an inch of space between each cookie – they won't expand in the oven.
- Bake the cookies for 12-15 minutes at 350°F (180°C) until dry outside.
- Cool down on the baking sheet at room temperature for 15 minutes, then on a cooling rack.
Notes
Note 1: Medjool dates are thicker, bigger, and much richer than other varieties; that’s why I recommend this option. If you use other varieties, you may need a few more dates to form a sticky batter that holds together.
Note 2: I boil water and cool 10 minutes before adding it to the blender bowl.
Note 3: Cacao powder works as well.
Note 4: Or almond butter, or sunflower seed butter, or tahini.
Note 5: I am using the ultra-fine coconut, not shredded coconut.
Oven Mode: I use the fan-forced (convection) mode. If you have to use conventional mode, I recommend increasing the temperature by 25°F (15 °C). The baking time should be the same, but it might take a few more minutes.
Storage: Store the cookies in a sealed airtight container at room temperature for up to 4 days.
Nutrition
Serving: 1cookie | Calories: 144kcal | Carbohydrates: 21.3g | Protein: 1.9g | Fat: 7.3g | Saturated Fat: 5.3g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 1.1g | Sodium: 4.1mg | Potassium: 246.3mg | Fiber: 3.5g | Sugar: 16.9g | Vitamin A: 35.8IU | Vitamin C: 0.1mg | Calcium: 20.4mg | Iron: 0.7mg | Magnesium: 31mg | Phosphorus: 50.5mg | Zinc: 0.4mg
Ingredients and Substitutions
This paragraph gives you all my tips about picking the right ingredients. For the full recipe with measurements, scroll to the recipe card at the bottom of the post!Go to Full Recipe
You only need a few simple ingredients to make this recipe. Here’s how to pick and swap them.
- Pitted Medjool Dates – These are the foundation of the recipe, providing all the sweetness and acting as the main binder that holds the macaroons together. I recommend Medjool dates because their rich, caramel-like flavor and soft texture create the best dough.
- Boiled Water – This helps to soften the dates, allowing them to blend into a smooth, sticky paste which is essential for forming the macaroon dough.
- Unsweetened Cocoa Powder – This ingredient brings a rich chocolate flavor to the macaroons without adding any extra sugar. Cacao powder is a fine substitute.
- Peanut Butter – This adds a bit of healthy fat, which contributes to the flavor and texture of the cookies. You can also use almond butter, sunflower seed butter, or tahini.
- Desiccated Coconut – This gives the macaroons their classic chewy texture and signature coconut flavor. I find that using a very fine, desiccated version works much better than larger shredded coconut.
How to Make Chocolate Coconut Macaroons (in Pictures)
Carine’s Baking Tips
Let me share a few more tips for perfect macaroons.
- Use Fine Coconut – I find that using ultra-fine desiccated coconut, not the larger shredded kind, is key. It helps the dough come together more easily and makes the macaroons less fragile.
- Cool The Water – It’s a good idea to let the boiled water cool for about 10 minutes before adding it to the blender. This is especially important if you’re not sure if your blender can handle high heat.
- Add a Drizzle – For an extra touch, you can melt some dark chocolate and drizzle it over the cooled macaroons. A little sprinkle of extra coconut on top looks great, too.
- Nut-Free Option – For a completely nut-free version, tahini or sunflower seed butter are fantastic substitutes for peanut butter.
- Weigh Your Dates – If you’re using a different variety of dates other than Medjool, I recommend weighing them after pitting. This ensures you have the right amount to create a sticky dough that holds together.
- Change the Flavor – Feel free to swap the peanut butter for other nut butters, like almond butter, to subtly change the flavor of your macaroons.
More Cookie Recipes
I absolutely LOVE these! I’ve made them a couple of times now, and they are so good! I’ve also turned this recipe into brownies (I just put them into a loaf pan before making), and they were amazing! I topped them with a little vegan vanilla ice cream, and they turned out divine! Thank you! (Also, I used unsweetened coconut, and that was the perfect amount of sweetness for me! Yay!)
Thank you so much!
The vegan cookies have a nice texture and balanced sweetness. Flavour is clean and enjoyable.”
• “Good consistency and bake; the cookies hold well and taste fresh.
Thank you!
Hello! Is it possible to eat them chilled and raw like a no bake protein ball? Thank you!
Yes, all the ingredients are safe to be served raw.
hi, would love to try recipe, is the coconut sweetened or not, thanks?
I always bake with unsweetened coconut. It’s up to you to use sweetened coconut, if you like them sweeter it’s a great option too. I like to avoid added sugar and use unsweetened coconut.
I will be making that recipe on Saturday
Amazing! Let me know how it goes.