chocolate macaroons

No Bake Chocolate Cookies (Peanut Free) are delicious chocolatey cookies with no baking required!

Chocolate Macaroons (No Bake Cookies without Peanut Butter)

¾ cups rolled oats

coconut

cocoa powder

sugar

butter

milk

vanilla

In a large bowl, combine rolled oats, coconut &amp; cocoa powder. Set aside.

In a saucepan, combine sugar, margarine and milk. Bring to a boil over medium heat. Let boil for 2 minutes (no longer). Remove from heat and stir in vanilla.

Pour oat mixture into the hot margarine mixture and stir until well mixed. Drop by spoonfuls onto a pan and let cool completely.

These dark Chocolate Coconut Macaroons have a rich dark chocolate and coconut flavor. They&#039;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.

Chocolate Coconut Macaroons

(92 grams) unsweetened shredded coconut

almond butter

cacao powder

(23 grams) coconut oil

(5 grams) vanilla extract

fine himalayan salt

(69 grams) semisweet mini chocolate chips (or chocolate bar chopped into small pieces)

(100 grams) semisweet mini chocolate chips

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&#039;s formed so the chips don&#039;t melt.

Using a 1 1/2 tbsp cookie scoop, scoop the mixture onto a baking sheet lined with parchment paper.

Baking is optional - If you&#039;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&#039;re not baking them, place the baking sheet in the fridge to chill the macaroons for about 20 minutes.

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.

Optinal  - dipping and drizzling:

https://www.youtube.com/watch?v=OXZ2hbOUo2Q

We’re making the best tasting Chocolate Coconut Macaroons recipe without condensed milk or eggs that is easy and healthy, no bake or bake - your choice! Chewy, moist and full of chocolate chips on the inside and irresistible when dipped in chocolate. This recipe is Gluten-free, Vegan, Keto and Paleo friendly - made with dark chocolate, cocoa powder, chewy coconut flakes and other nutritious ingredients.

📝 Written recipe → https://livinghealthywithchocolate.com/paleo-dark-chocolate-macaroons-egg-dairy-gluten-grain-free/

► Other recipes mentioned in the video:
📝 Flourless Chocolate Chip Cookies → https://livinghealthywithchocolate.com/flourless-chocolate-chip-cookies-gluten-free-paleo/
📝 Vanilla Extract Recipe → https://livinghealthywithchocolate.com/how-to-make-vanilla-extract-and-vanilla-powder/

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🛒 SHOP PRODUCTS + INGREDIENTS USED:
Cookie scoop: https://amzn.to/2JvbOLp
Vegan chocolate chips: https://amzn.to/37ZIsgm
Raw cacao powder: https://www.santabarbarachocolate.com/rainforest-bulk-cocoa-powder/?utm_source=sando&utm_campaign=sando-p7

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#chocolatecoconutmacaroons #chocolatemacaroons #coconutmacaroons #livinghealthywithchocolate

The BEST Chocolate Coconut Macaroons you have ever tasted (Easy & Healthy!)

Easy, raw, 6-ingredient double chocolate macaroons! A coconut-date-cacao filling is coated in a naturally sweetened raw chocolate glaze. SO delicious, and the perfect healthier indulgence!

Raw Double Chocolate Macaroons

medjool dates, pitted ((if dry, soak

unsweetened coconut flakes ((large flake is best))

Tbsp coconut oil ((optional))

cocoa butter*

Tbsp coconut oil

3-6 Tbsp agave nectar or maple syrup

Add pitted dates to a blender and pulse/mix until small bits remain or a ball forms.

Add shredded coconut and mix once more to combine. Then add cacao powder and coconut oil (optional), and mix/pulse once more to combine (see photos).

Use a Tablespoon (or scoop) to scoop out the filling, and gently transfer to a parchment-lined baking sheet. Repeat until all filling is used - about 9-11 macaroons (amount as original recipe is written // adjust if altering batch size), depending on scoop size - then freeze.

Add grated cocoa butter and coconut oil to a ceramic bowl set, then set in a shallow dish (such as an 8x8 baking dish) filled with almost boiling hot water - this will keep the recipe raw - see notes for more options/details.

Let the cocoa butter and coconut oil rest, stirring occasionally, until completely melted. Then add your cacao powder and whisk.

Add sweetener to taste. I found 4 Tbsp (amount as original recipe is written // adjust if altering batch size) to be about right for me.

Remove the macaroons from the freezer and dip the bottoms in the raw chocolate. Place back on baking sheet and move back to freezer to set for 5 minutes.

Remove macaroons from freezer once more and dip the tops in the chocolate, using a spoon to brush the chocolate up the sides until fully coated.

Flip back over and set on baking sheet. Top with a sprinkle of sea salt or a few coconut flakes (optional), then place back in freezer to set.

You may have leftover chocolate, which can be used to coat fruit (such as strawberries), or poured into mini muffin liners for individual-sized chocolates.

These can be eaten straight from the freezer, but I prefer them at room temperature because they are a bit softer in texture and you can more fully enjoy the flavors.

Store leftovers covered at room temperature up to 3 days, in the refrigerator 4-5 days or in the freezer 3-4 weeks.

These easy No Bake Keto Macaroons are little bites of chocolate coconut heaven. Sweet, tender, and just this side of chewy, and they have only 1.5g net carbs per serving!

Chocolate Keto Macaroons Recipe

heavy whipping cream

Swerve Granular

granular allulose

tsp vanilla extract

tsp salt

dark chocolate chips, sugar-free

coconut oil

Line a baking sheet with parchment or waxed paper.

In a medium saucepan over medium heat, combine the heavy cream and the sweeteners. Cook, whisking continuously, until the sweeteners dissolve in the cream.

Whisk in the cocoa powder, vanilla extract, and salt until there are no lumps, then bring to a low boil and cook for 1 minute. Keep a close eye on it to make sure it doesn&#39;t boil too vigorously.

Remove from heat and stir in the coconut well to combine. Let cool a few minutes to thicken.

Roll the mixture into 1-inch balls or use a small (1 tablespoon) cookie scoop to make small mounds, packing it in tightly. Place on the prepared baking sheet and place in the freezer until firm, about 30 minutes.

In a microwave safe bowl, combine the chocolate chips and coconut oil. Melt on high in 30 second increments, stirring in between until smooth.

Dip the bottom of each macaroon in the melted chocolate and place back on the lined baking sheet. Refrigerate a few minutes to set the chocolate.

You did it again, Carolyn! Another fantastic keto recipe! Easy to make, tastes great and perfect to satisfy one’s sweet tooth!

I made them with coconut milk (didn't have coconut cream) and they turned out great. I might up the salt a bit next time and use a bit less sweetener, but that's just personal preference. the recipe is great, thank you Carolyn!

These little morsels are divine and so easy to make! Thank you for developing these recipes!

Taste just like the “real” deal! 😍

This is my new favourite keto treat!

It tastes just like the 'Bounty' candy bar from my childhood, and it is so easy to make! 

Coconut and chocolate a a GREAT mix of flavours!

5 stars and I just put them in the fridge to set . Had a little lick off the spoon and OMG! Tastes like the ones my mom used to make as a kid. I definitely added less sweetener though.

These cookies are outstanding and very easy to make. Another fan favorite! 
 ................... 😎👍👍

As soon as I saw this post I went into the kitchen and made them! I had all the ingredients, they were quick and satisfying with their rich chocolaty chewiness!! Thank you for all your recipes!

https://www.youtube.com/watch?v=rEP_Gw8R6hc

These easy No Bake Keto Macaroons are little bites of chocolate coconut heaven. Sweet, tender, and just this side of chewy, and they have only 1.5g net carbs per serving!

🖨️ Printable Keto Chocolate Macaroons Recipe: https://alldayidreamaboutfood.com/no-bake-keto-macaroons/
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► COOKBOOK:
Easy Keto Desserts: https://amzn.to/3YQCl6L

► PRODUCTS USED:
Unsweetened shredded coconut: https://amzn.to/3lj2MnS
Swerve Sweetener: https://amzn.to/3YOqGFi
Swerve Allulose: https://amzn.to/42i6rD8
Dutch Process cocoa: https://amzn.to/3ZRY7Is
ChocZero Chips: https://bit.ly/3nMabKU (Use FOODDREAMER for 10% off!)
Small Cookie Scoop: https://amzn.to/3JJ8Wak

Disclaimer: product links may include affiliate links.

► CHAPTERS
0:00 Intro
0:18 Combine the cream and sweeteners
1:01 Add the cocoa powder
1:30 Stir in the coconut
1:58 Form the keto macaroons
2:27 Dip in chocolate
2:49 Taste test

OTHER VIDEOS YOU'LL LOVE ►
Keto Chocolate Chip Cookies https://youtu.be/R0Dz-5ZRqFA
Keto Peanut Butter Fudge https://youtu.be/Gqs6oCcq8BQ
Keto Magic Cookie Bars: https://youtu.be/is5h5_yevKY

#ketocookies #easyketorecipes #ketodesserts

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