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These rich Double Chocolate Macaroons are super chocolatey, thanks to both cocoa powder and melted chocolate. These easy vegan cookies are dipped and drizzled with chocolate, and they’re naturally gluten-free.
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.
You’ll sweeten these vegan macaroons with maple syrup. Coconut butter helps hold these together and add moisture. We add even more chocolate richness with 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.
We bake the chocolate macaroons 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.
Chocolate dip and drizzle
Once they’re baked, you add even MORE chocolate. These little chocolate macaroons take a quick dip in a melted chocolate bath, and then you’ll drizzle even more chocolate 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.
Want to amp up the chocolate? Make these double chocolate macaroons even MORE chocolatey by adding mini chocolate chips into them.
Prefer less chocolate? To make them less chocolatey, just 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.
How to store coconut macaroons
These will keep well in an airtight container at room temperature for about 5 days. They will stay good in the refrigerator for two weeks, or store in the freezer for up to a year!
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!
Want more coconut treats?
- No-Bake Chocolate-Dipped Banana Macaroons
- Chocolate Chip Macaroons
- Chocolate-Dipped Strawberry Macaroons
- Lemon Macaroons with Lemon Glaze
- Chocolate Ganache Tarts with Macaroon Crust
Vegan Double Chocolate Macaroons
Ingredients
- 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
Instructions
- 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.
Do you notice that you wrote, “In a large mixing bowl, stir together the mixing bowl, cocoa powder”
How silly! Thanks for catching my mistake – fixing it now.
These look entirely too delicious and I could not keep this in my house for long. Is there anything better than chocolate cookies?????
I’m not sure what I did wrong but theyball melted and merged together in one huge coconut bark. :( I followed everything to a T.
Hi Jasmin, how odd! Are you sure you used all the right ingredients? There shouldn’t have even been enough liquid for that to happen. Did you by chance use coconut oil instead of coconut butter?
Hi, these look delicious! Can I sub margarine for the coconut butter?
I wouldn’t recommend it – coconut butter has structure whereas margarine is essentially just oil so it would make them too oily and wouldn’t help them stick together the way coconut butter does!
Can you help me with what coconut butter is and where to find it?
It’s essentially flaked coconut that’s been ground into a paste. You should be able to find it at most food stores near the other nut butters, or online!
I want to make this but with monk fruit sugar instead of maple do you think it will work
Hi Yesenia, you’d need to use the monkfruit maple syrup because it needs the liquid to help hold it together!
I want to make these, but do you have a suggestion for a replacement for the coconut butter?
It’s mostly just used for extra binding – you can substitute with any nut or seed butter, or skip it and add a little extra maple syrup if the mixture seems dry.