Recipe: $4.35 | Per Serving: $0.36 | Yield: 12 | Jump to Recipe
We are about 5 days from Christmas, and we’re also in the midst of Hanukkah, so I am excited to share one of the easiest recipes that’s ever made it’s way to the blog. With a nod to my Jewish friends (gifting chewy Jewish coconut macaroons), and in preparation for the upcoming eat-a-thon, I give you: Vegan, Gluten-Free, Nut-Free, Paleo Cocoa-Coconut Macaroons! They’re chocolately and chewy and the easiest no-bake cookies you’ll ever make.
(Are they cookies if they’re no-bake? What defines a cookie?)
For the record, yes coconut is generally considered a nut, but it is a drupe, which is not a nut. It’s kind of semantics, but simply due to the fact that coconuts are not allergenic for people with tree nut allergies, we’re categorizing this as nut-free. Just coconut and maple syrup and cocoa powder, coconut oil, and maybe some salt, chia seeds, and vanilla. That’s it!
Last week was the start of Hanukkah, and I have the distinct honor / pleasure / curse of doing a weekly cooking project with our 8 preschoolers. I usually try to incorporate the school’s weekly theme somehow, but since we made latkes last Hanukkah, and making Challah just wasn’t in the cards, and they’re way too young for Manischewitz, I went with one of the only other Hanukkah-based kid-friendly options I could think of…which was based solely on the fact that I have been given chocolate coconut macaroons by two different Jewish individuals around the Hanukkah/Christmas holidays.
HOWEVER, these guys are a little different because they’re:
- vegan (no whipped egg whites, what what!?)
- refined-sugar-free (hello maple syrup, my old friend)
They’re also really super delicious, and surprisingly sweet. I used Hershey’s Special Dark cocoa powder because it gives such a super rich dark chocolate flavor, but you could get super fancy with Valrhona or some raw cacao, or get super basic with whatever off-brand cocoa powder you find at the grocery store.
Also, let’s talk about these ingredients real quick. The chia seeds are added to help it bind together, but also to give a little teeny tiny fat & protein nudge. The vanilla is pretty optional – it makes the flavor pop, but I tasted them before adding it and it was still awesome. The chocolate drizzle is also optional, but I mostly added it because they’re much prettier that way. I made this into 13 macaroons this time around, but when I made it at school for the kids, we made 24.
Paleo: Yep! You could also sub in date paste for the maple syrup if you want to avoid any added sugar whatsoever.
- 1.5 cups shredded unsweetened coconut
- ⅓ cup unsweetened cocoa powder
- ¼ teaspoon sea salt
- 2 Tablespoons chia seeds
- ½ teaspoon vanilla extract
- ¼ cup maple syrup
- 1.5 Tablespoons virgin coconut oil
- Optional: ¼ cup chocolate chips, for drizzling.
- Combine dry ingredients in a large bowl. Add the wet ingredients and stir until well combined.
- Scoop about 1-2 Tablespoons’ worth of dough and roll in one hand to create firm little bites.
- Chill for at least 30 minutes before serving.
- Optional: Melt ¼ cup dark chocolate chips and drizzle on top! You could also use softened coconut butter for pretty white drizzling.
Nutrition Label is for 1/12th of the recipe, without the chocolate drizzle.