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eggless dark chocolate coconut macaroons with chocolate drizzle on a blue plate

Eggless Dark Chocolate Coconut Macaroons

These Eggless Dark Chocolate Coconut Macaroons with chocolate drizzle are soft and chewy and so easy to make with few ingredients. No eggs, no refined sugar and gluten-free. 
Course Dessert, Snack
Cuisine American
Keyword chocolate coconut macaroons, dark chocolate macaroons, eggless coconut macaroons
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 12
Calories 120 kcal

Ingredients

  • 1 cup unsweetened fine shredded coconut - /desiccated coconut
  • 1/2 cup blanched almond flour
  • 1/4 cup maple syrup - 60 ml
  • 3 Tablespoons melted coconut oil
  • 3 Tablespoons cocoa powder
  • 1/2 teaspoon vanilla
  • 1/4 tsp chili powder optional
  • 1/8 teaspoon sea salt
  • 1/4 cup dairy-free chocolate chips + some coconut oil if needed

Instructions

  1. Preheat oven: Preheat oven to 300°F / 150 C.
  2. Stir together the shredded coconut, almond flour, maple syrup, coconut oil, cocoa powder, vanilla, chili, and sea salt in a medium-sized bowl.
  3. Use a small ice cream scoop or cookie scoop to scoop batter onto a  lined cookie sheet.
  4. Bake for 20 minutes. Remove from oven and let cool — they will firm up as they cool. Should you see any imperfections, you can bring them into the perfect shape while still hot.  Once baked wait about 15 minutes or so before serving or dipping in chocolate.
  5. If adding the chocolate drizzle, add chips to a microwave safe bowl and heat for about 30 seconds and stir. If your chips aren’t melted yet, heat for another 10 seconds or so. If the chocolate seems too thick after melting them, add a teaspoon of melted coconut oil to thin it out.
  6. Drizzle chocolate: Drizzle chocolate glaze over each macaroon.
  7. Place macaroons in the fridge/freezer for 5-10 minutes to allow the chocolate drizzle to harden. Store  leftover macaroons at room temperature or in the fridge for later.