Chocolate Coconut Macaroons

Chocolate Coconut Macaroons




I was flipping through some childhood picture albums the other day and they reminded me of how much I used to love Bounty Bars. You know, those candy bars with a sweet coconut filling and a milk chocolate coating. I’ve already shared my raw vegan version of raw vegan Bounty Truffles in the past but I was still in the mood for a sweet treat with chocolate and coconut so I decided to create these Chocolate Coconut Macaroons. They are super easy to make, ready in just 15 minutes and they only contain 7 simple ingredients!

Chocolate Coconut Macaroons

SERVES: 18 small macaroons

EQUIPMENT: food processor, rubber spatula, small cookie scoop (optional)


1 cup of shredded coconut, unsweetened
½ cup of almond flour (ground almonds)
4 to 6 tablespoons of cacao powder, unsweetened (to taste)
4 tablespoons of maple syrup
3 to 4 tablespoons of coconut oil, melted
½ teaspoon of pure vanilla extract
2 large pinches of Himalayan crystal salt or sea salt


  1. Combine the shredded coconut, almond flour, cacao powder, maple syrup, coconut oil, vanilla extract and salt in the food processor fitted with an S-blade. Mix until well combined.
  2. Using a small cookie scoop or measuring spoon, scoop the dough into small macaroons and carefully put them on a plate lined with parchment paper or plastic foil (so they don’t stick to the plate).
  3. Put the macaroons in the freezer for about 5 minutes until they are nice and firm.


  • You can store these chocolate macaroons in an airtight container in the refrigerator for at least 2 weeks or in the freezer for at least 1 month.
  • Are you a coffee lover? Add 1 teaspoon espresso powder (or more to taste) to the dough for a mocha flavor.

Now I would love to hear from you! What was your favorite chocolate candy bar as a child? Let me know by leaving a comment down below.

Chocolate Coconut Macaroons

Chocolate Coconut Macaroons

Chocolate Coconut Macaroons



Greg C

peanut butter cups were one of my favs along with anything coconut

Greg C wrote Reply
Hi Greg, thanks for your comment! I’ve only recently tried vegan peanut butter cups when Simon & I visited Brighton in the UK – we don’t have them here in Belgium. Delicious!
julie wrote Reply

Could almond pulp (from making almond milk) be used in place of the flour? these sound so good. Mu Mum used to make something similar when I was a kid.

marie wrote Reply
Hi Marie! You could definitely try using almond pulp. I think the flavor won’t be as ‘full’ as with ground almonds, but it’s definitely worth the try!
julie wrote Reply

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