These dark Chocolate Coconut Macaroons have a rich dark chocolate and coconut flavor. They're made with unsweetened coconut and almond butter, and without condensed milk or eggs. Plus you can bake or no-bake them - your choice! Healthy, delicious, Gluten-free, Vegan and Paleo.
Mix all ingredients listed in a large bowl until well combined. But if you live in a warm, humid climate, mix the chcoolate chips into the dough after it's formed so the chips don't melt.
Baking is optional - If you're baking these, preheat the oven to 350°F and bake for about 10 minutes or until the bottom and edges start to turn darken. Allow them to cool on a wire rack, then refrigerate for 20 minutes to chill. If you're not baking them, place the baking sheet in the fridge to chill the macaroons for about 20 minutes.
Optinal - dipping and drizzling:
If dipping the macaroons in chocolate, melt chocolate using a double boiler or microwave. Dip the bottoms in the melted chocolate and return to the lined baking sheets, then drizzle some more on top. Place the macaroons in the refrigerator for about 10 minutes to allow the chocolate to set.
Notes
Dough & macaroons texture: The texture of the dough and final texture of your macaroons should be slightly crumbly but also hold a firm shape. If you end up with a different texture see post for troubleshooting notes.Almond butter: Be sure to mix the contents in the jar of almond butter well before measuring the amount needed. To make mixing easier you can use an immersion blender.Sweetener substitutes: Replace the honey for any other liquid sweetener such as maple syrup, coconut nectar or date syrup. It's important to use liquid sweeteners because they're sticky and help to bind the ingredients. For other substitutions you can use please see post above.Bake or no-bake: Baked the macaroons have a wonderful toasted coconut flavor.Keto option: Use a low-carb sweetener such as Lakanto's Maple Syrup and use 70% to 80% dark chocolate or one sweetened with stevia.Storing: Store in an airtight container in the fridge, freezer or at room temperature. They keep well for weeks, even at room temperature. But I suggest storing them in the fridge because they taste amazing chilled.Nutrition facts: Calculated without the optional chocolate for dipping and drizzling the macaroons.