We’re never lacking for desserts over here at A Mindful Mantra. I have an insatiable sweet tooth, and am constantly in need of mouth-watering, yet healthy desserts. As I began to transition from processed, store-bought baked goods to healthy homemade desserts, I started to incorporate coconut into my dessert routine. Now, I’m in the midst of a full-blown coconut love affair. Coconut oil, shredded coconut, coconut milk, coconut sugar – I love it all! In the name of all things delicious, dessert-y, and coconut-y, I bring you – Chocolate Coconut Macaroons!
I first dreamed of this recipe after purchasing a delicious, yet expensive cacao macaroon from one of my favorite local cafes - Eco Bean & Juice. I could do an entire endorsement for the establishment, but I’ll save you and just say that if you’re ever in Burlington, VT stop by the cafe. Order a juice, a superfood smoothie, an espresso drink, a panini – whatever it may be, you won’t regret it. What you will regret is if you do not purchase a cacao macaroon. They are literally, and I don’t use this phrase lightly, The Bee’s Knees. Every part of my soul loves these macaroons.
I knew that at $2.50 a macaroon, I really couldn’t justify purchasing many of these on my limited budget. I needed a recipe, stat. So, I did what any coconut loving, chocolate addicted food blogger would do – I went home, tied my apron, and hunkered down in the kitchen. What happen next has changed my macaroon-ing ways! I created a recipe that I not only LOVE, but that taste great raw or baked, warm or cold, crumbled or in cookie form. If you can’t tell, I was excited.
When warm these chocolate coconut macaroons are gooey, moist, and full of melted cocoa. When chilled and crumbled, they are the perfect cereal, yogurt, or smoothie topping. And, since there aren’t any eggs in the batter, they are entirely safe to eat with a fork whenever your heart desires!
Chocolate Coconut Macaroons
Serves: 12 macaroons
2 cups Shredded Coconut
1/4 cup + 2 tbsp. Cocoa Powder
2 tbsp. Coconut Oil
3-4 tbsp. Honey
1/2 tsp. Vanilla Extract
Preheat oven to 350 degrees (for baked version). Add coconut and cocoa powder to a large mixing bowl and combine. Next, add in the remaining ingredients, mashing and combining with a fork. Roll about 2-3 tbsp of batter into a bowl. For baked version, place each ball onto a lined baking sheet and bake for 8 minutes. For a raw version, simple roll batter and store in refrigerator to prevent melting. I highly recommend heating this bad boys in a microwave or on the stove top just before eating to make them ooey and gooey!