Double Chocolate Macaroons (Gluten Free, Paleo + Vegan)
These rich Double Chocolate Macaroons are made super chocolatey with both cocoa powder and melted chocolate. These easy cookies are dipped and drizzled with chocolate, and they’re gluten-free, Paleo + vegan.
Sometimes I get really excited about a recipe and I’ve got to share it right away. Case in point? You’re looking at ’em 😏
As soon as I bit into one of these double chocolate macaroons, I had to get the recipe on here ASAP, because I felt mean withholding these beauties any longer than I had to. They’re so good.
I’m going to be honest though, these are for dark chocolate lovers! They are dark and seriously chocolatey, thanks to a double dose of chocolate in the macaroons, and then an extra dip and drizzle of dark chocolate. Swoon – right?! 😍
These coconut macaroons use unsweetened shredded coconut, mixed with a bit of almond flour and cocoa powder. I used Dutch processed cocoa powder because I love how deep and dark it is, but if all you have on hand is regular cocoa powder, that will still do the job.
These are sweetened with maple syrup, and coconut butter helps hold these together and add moisture. Adding even more chocolate richness is melted unsweetened chocolate. Just 1 oz. is all you need for a SUPER rich, dark flavor. Because it is unsweetened chocolate, it’s super dark. If you prefer a lighter, sweeter chocolate flavor, you can use dark or even semi-sweet chocolate here.
The chocolate macaroons are baked at a low temperature so that the insides have time to cook before the outside burns. By baking low and slow, we get a rich, chewy macaroon that’s super fudgy in the center without being overly gooey.
Once they’re baked, they get even MORE chocolate. These little chocolate macaroons take a quick dip in a melted chocolate bath, and then more chocolate is drizzled all over the top. I added a sprinkle of espresso sea salt just to round things out with a salty twist – any sort of flaky sea salt would be delicious here, if you’re into the salty/sweet thing.
These double chocolate macaroons could be made even MORE chocolatey if you wanted to add mini chocolate chips into them, or less chocolatey if you want to skip the dip and drizzle. Either way, you have a rich and chewy macaroon that’s loaded with chocolate flavor and not at all dry or crumbly.
These will most definitely satisfy your sweet tooth at the end of the day, and since they’re gluten-free, grain-free, Paleo AND vegan, they’ll fit into just about anyone’s diet. Enjoy!
Remember to #bakerita if you try the recipe!Print
- ¼ cup almond flour
- ¼ cup cocoa powder (preferably Dutch processed)
- 1½ cups (120g) unsweetened shredded coconut
- ½ teaspoon sea salt
- ½ cup pure maple syrup
- 1 oz. unsweetened chocolate (melted and cooled slightly (you can use dark chocolate if you don’t want them quite as bittersweet))
- ¼ cup (2 oz/60g) homemade coconut butter (or store-bought) (melted)
- 1 teaspoon pure vanilla extract
For the chocolate drizzle
- 3 oz. dark chocolate (dairy free, if necessary)
- 1 teaspoon coconut oil
- Preheat the oven to 275°F and line a baking sheet with parchment paper.
- In a large mixing bowl, stir together the almond flour, cocoa powder, unsweetened shredded coconut, and salt. In a separate bowl or large liquid measuring cup, whisk together the maple syrup, melted chocolate, melted coconut butter, and vanilla extract. Pour over the shredded coconut mixture and stir until completely combined.
- Using a small cookie scoop (preferable) or a spoon, form tablespoon-sized balls on the prepared baking sheet. They can be pretty close together – they’ll only puff up a little bit.
- Bake for 15 minutes. Rotate the pan and bake for another 7-10 minutes or until they are dry to the touch. Let cool completely before dipping.
- After the macaroons have cooled completely, melt the dark chocolate and coconut oil in the microwave in 30-second increments, stirring between each, until completely smooth. Dip each macaroon into the melted chocolate to coat the bottom, letting the excess drip back into the bowl, then lay it on a clean sheet of parchment paper. If desired, put the excess chocolate in a zip bag and snip the corner to drizzle over the macaroons. Let cool at cool room temperature or in the refrigerator until the chocolate is set, about 30 minutes.
- Store leftovers at room temperature in a sealed zip bag or an airtight container.