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Paleo Dark Chocolate Macaroons (egg, dairy, gluten, grain free)

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One of my followers last week asked if I could duplicate one of these macaroons made by Rickaroons. I personally have never tried their macaroons, but I can honestly say that mine is unbelievably good. You will find that the blend of ingredients I used in this recipe gives these macaroons a rich and deep dark chocolate flavor. This recipe uses almond butter, unsweetened dried coconut and raw cacao powder as main ingredients. The almond butter I used is made directly from raw organic almonds in a nut butter machine from my local organic grocery store. I like these much more because they are freshly made, have small chunks of almonds and are cheaper. You can however use almond butter in jars if you prefer or make your own in a food processor. So here you go, enjoy this recipe and leave me your feedback below telling me what you think.

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Rich Dark Chocolate Macaroons with mini chocolate chips (egg, dairy, gluten, grain free, paleo)

4.5 from 2 reviews
Paleo Dark Chocolate Macaroons (egg, dairy, gluten, grain free)
Author: 
 
Ingredients
  • 1 cup shredded unsweetened coconut
  • ½ cup almond butter
  • ⅓ cup raw cacao powder
  • 2 tablespoons coconut oil, melted
  • 2 tablespoons raw honey
  • 1 teaspoon vanilla extract
  • pinch of salt
  • ¼ cup chocolate chips
Instructions
  1. mix all ingredients in a bowl until well combined
  2. using a 1½ tbsp cookie scoop, scoop the mixture onto a baking sheet lined with parchment paper
  3. bake at 350°F for approximately 10 minutes or until the bottom and edges of each macaroon start to turn darker in color
  4. place baking sheet over a wire rack and let macaroons cool

Recipe makes 12 macaroons.

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Posted in: cookies, Desserts
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Love to hear your comments on this!

Comments: 14

  1. Asma Mirza August 25, 2013 at 10:14 am Reply

    Looked great, smelt even more great…tasted bitter :( any way I can fix these? I spent forever making the almond butter!! Thanks !

    • adriana August 26, 2013 at 9:59 am Reply

      what brand of cacao powder are you using? This might be the problem

    • Pierrette December 3, 2013 at 7:23 am Reply

      I’ve had the same issues and used camino organic cocoa powder…. They are no longer bitter !

  2. Asma August 27, 2013 at 12:47 am Reply

    Thanks. I ended up using this as a pie crust-was delicious!
    Your website is fantastic and I am slowly trying all the recipes out :)

  3. Rachael October 24, 2013 at 5:48 pm Reply

    These are SO delicious and super easy! Thank you for sharing the recipe!

  4. Pierrette December 3, 2013 at 7:20 am Reply

    I LOVE theses … So tasty and easy to make . We freeze them and eat them cold !
    Has anyone figured out how to make them hold together more ? Mine are very crumbly!

    • adriana December 3, 2013 at 8:47 am Reply

      You can add more coconut oil if yours is crumbly. I would add 1 tbsp at the time until you feel it is holding together.

  5. Darla January 16, 2014 at 9:04 am Reply

    Oops, I didn’t bake these–added an extra 1/2 c of cacao powder, a bit more coconut oil, then rolled them in a mixture of shredded coconut and coconut sugar & took them to a party. Everyone raved about them. I mixed everything up in my food processor and added enough shredded coconut until the mixture felt “roll-able”. They had a delicious “nutty” texture.

  6. Mindy March 13, 2014 at 3:48 pm Reply

    Mine came out flat. I wasn’t able to shape mine into cute little mounds like yours pictured.

    • adriana March 14, 2014 at 8:24 am Reply

      Mindy, these should not spread when you bake. All you need to do is shape them as you like prior to baking and they will hold shape.

  7. Mindy March 14, 2014 at 10:25 am Reply

    Adriana,
    I tried to shape them into mounds before I baked them, but the batter was a bit mushy and wasn’t holding together. Wonder what I did incorrectly? I followed your recipe.They were delicious anyway! Thanks so much for all the great recipes.

  8. Mindy March 14, 2014 at 10:27 am Reply

    Adriana,
    I tried to shape them into mounds before I baked them, but the batter was a bit mushy and wasn’t holding together. Wonder what I did incorrectly? I followed your recipe.They were delicious anyway! Thanks so much for all the great recipes.

  9. Marilyn April 3, 2014 at 1:42 pm Reply

    Like Mandi, mine ended up flat, although I did shape them prior baking them :(. It is really delicious raw anyway!

  10. Jen April 10, 2014 at 11:00 am Reply

    I’m a huge Rickaroons fan, but they are expensive! This recipe is fantastic. I subbed coconut palm nectar for the honey and cacao nibs for the chocolate chips. I also added a tablespoon of chia seeds. The finished product was very similar to the Rickaroon!

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