Coconut Macaroons With Dark Chocolate

Dark chocolate is delicious and decadent, but it also has a variety of health benefits. The antioxidants in dark chocolate have been linked to improve digestion, vascular function and insulin sensitivity, and is also known to help lower blood pressure. Combine that with the healthy fats and cholesterol improving lauric acid found in coconut oil and you have a nearly perfect, slightly sweet dessert.

Nothing says dessert better than the combination of chocolate and coconut. Enjoy!

Coconut Macaroons With Dark Chocolate

12 servings, One macaroon per serving


  • 2 cups unsweetened shredded coconut
  • 1/4 cup coconut oil
  • 1/2 cup almond flour
  • 1/3 cup pure maple syrup
  • 1/2 tsp. fine grain sea salt
  • 1 tsp. gluten free vanilla extract
  • 2 tsp. of cool water
  • 2 oz. of unsweetened baking dark chocolate


Mix all of the ingredients except for the water and chocolate, together in a bowl. Combine until the coconut oil is fully incorporated.

Add the 2 teaspoons of water to the bowl and mix. The ingredients should start sticking together to form balls. If you feel the dough isn't sticky enough, add more water by the teaspoon until the dough forms together.

Create a double boiler on the stove using a pot of water and a heat safe glass bowl or metal bowl. Bring the water to a slow boil, and place the dark chocolate into the bowl to melt.

Line a baking sheet with parchment paper. As the chocolate is melting, form the “dough” into little balls and place them on your parchment lined baking sheet. Place the sheet into the refrigerator or freezer just until hardened.

Lastly, use a spoon and carefully dip each coconut ball into the melted chocolate. Place on the parchment paper again and allow the chocolate to cool on the coconut balls. You can accelerate cooling by moving your baking sheet into the refrigerator.

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