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


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.


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

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4.3 from 3 reviews
Paleo Dark Chocolate Macaroons (egg, dairy, gluten, grain free)
  • 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
  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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  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

    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

    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!

  11. Jen December 13, 2014 at 8:26 pm Reply

    I followed the recipe but these did not turn out… Too wet yet crumbly, and icky flavor- NOT like a macaroon. I am especially disappointed because the ingredients are not cheap and I had to throw everything out.

  12. Sarah January 17, 2015 at 5:42 pm Reply

    Mine came out completely flat as well. Not sure what we did wrong 🙁

    • adriana January 18, 2015 at 5:38 pm Reply

      Sarah, when making this recipe, make sure to stir the content in the almond butter jar so that you’re not using a lot of the oil that sits on top. Personally, I make this recipe with almond butter that you can buy from the store directly from the machine. These machines grind the almond just enough so that the butter is a bit crunchy and no oils rise to the top.

      • Sarah January 18, 2015 at 7:32 pm Reply

        Ah, thank you. I bet that was the problem. It was a brand new jar of almond butter and probably did not get mixed well enough!

  13. Jody March 2, 2016 at 2:36 pm Reply

    Mine wouldn’t mound. in fact they spread out on the pan like flapjacks as they cooked.
    How can i make them denser so they mound like yours?

    • adriana March 3, 2016 at 11:10 am Reply

      Hi Jodi, this is probably from the almond butter you used. It needs to be very thick for the recipe to work. I use the fresh almond butter that you can grind in the machine at health food stores. If this is not an option where you live, you can use any creamy almond butter, but the secret is to stir the content in the jar well before using. This way you’re not using the oils that rise to the top. This extra moisture & fat causes the macaroons to spread during baking.

  14. Jody Grant March 3, 2016 at 5:20 pm Reply

    Thank you. That makes sense.

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