Chocolate Coconut Macaroon

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5 from 2 votes

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www.theconsciousplantkitchen.com

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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Prep Time10

Cook Time12

Total Time37

Servings: cookies

Calories: 144kcal

Author: Carine Claudepierre

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)

US Customary - Metric

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