These No-Bake Chocolate Dipped Banana Macaroons are a quick and easy treat bursting with banana flavor! These gluten-free, paleo, vegan, and nut-free macaroons are hard to resist, especially once they’re dipped and drizzled with dark chocolate.

Hope you guys are all loving the new site design!!! I’ve gotten great feedback from you guys about the look and functionality, which makes me so happy! My main goal was to make the site incredibly functional for you guys to navigate and explore and I hope it’s doing the job well.

Personally, it puts a big old smile on my face whenever I go to my site and see the new, clean, bright design. In particular, the huge photos make me super happy. All the better to admire shiny, melted chocolate – right?

These No-Bake Chocolate Dipped Banana Macaroons are a quick and easy treat bursting with banana flavor! These gluten-free, paleo, vegan, and nut-free macaroons are hard to resist, especially once they're dipped and drizzled with dark chocolate.

And this newest recipe, No-Bake Chocolate Dipped Banana Macaroons, is definitely not short in shiny, melted chocolate. 😍 it’s also definitely not short on flavor, either!

They’re made with a base of coconut cream, which means they’re super smooth, luscious, and creamy. We add shredded coconut in there too, along with some maple syrup for sweetness.

What makes these banana macaroons taste banana-y?

I used crushed freeze-dried bananas, which add a big punch of banana flavor without adding any extra moisture or squishiness from the banana’s texture. I usually get mine from Trader Joe’s, but you can also find them on Amazon and at Whole Foods.

These No-Bake Chocolate Dipped Banana Macaroons are a quick and easy treat bursting with banana flavor! These gluten-free, paleo, vegan, and nut-free macaroons are hard to resist, especially once they're dipped and drizzled with dark chocolate.

For a little extra crunch and texture, I mixed some cacao nibs in there too. So crunchy and delicious. Once all your ingredients are stirred together, they’re scooped out and chilled until firm. Then, you can dip them into the melted chocolate without worrying about them falling apart.

If you’re needing macaroons NOW, you can skip the initial chill and just drizzle them with chocolate instead. They’ll still need a quick chill after to firm everything up. But, you can do that in about 10-15 minutes in the freezer.

These No-Bake Chocolate Dipped Banana Macaroons are a quick and easy treat bursting with banana flavor! These gluten-free, paleo, vegan, and nut-free macaroons are hard to resist, especially once they're dipped and drizzled with dark chocolate.

The dark chocolate dip and drizzle add a nice bite and texture contrast with the smooth, creamy banana filling. It all melts in your mouth when it hits your tongue. I couldn’t get enough of these! I hope you’ll give them a try – enjoy!

I’m a macaroon FANATIC. These are the ones you should try next:

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These No-Bake Chocolate Dipped Banana Macaroons are a quick and easy treat bursting with banana flavor! These gluten-free, paleo, vegan, and nut-free macaroons are hard to resist, especially once they're dipped and drizzled with dark chocolate.

No-Bake Chocolate Dipped Banana Macaroons

  • Author: Rachel Conners
  • Prep Time: 30 minutes
  • Total Time: 30 minutes
  • Yield: 16 macaroons 1x
  • Category: Dessert
  • Cuisine: American

Description

These No-Bake Chocolate Dipped Banana Macaroons are a quick and easy treat bursting with banana flavor! These gluten-free, paleo, vegan, and nut-free macaroons are hard to resist, especially once they’re dipped and drizzled with dark chocolate.


Ingredients

Scale
  • ½ cup freeze-dried bananas
  • 1½ cups unsweetened shredded coconut
  • 150 g (about ⅔ cup) coconut cream, just the thick part from the top of the can of coconut milk
  • 2 tablespoons coconut oil, melted
  • ¼ cup maple syrup
  • 1 teaspoon vanilla extract
  • 2 tablespoons cacao nibs or mini chocolate chips
  • 4 ounces dark chocolate, melted

Instructions

  1. Crush freeze-dried bananas into a powder in a spice grinder or mortar and pestle.
  2. In a large bowl, combine the coconut, coconut cream, coconut oil, maple syrup, vanilla extract, freeze-dried banana powder, and cacao nibs and mix well until fully combined.
  3. Use a small cookie scoop to create scoops with the coconut mixture and place on a tray lined with parchment paper. Transfer to the fridge or freezer until hardened. Once they’re firm, dip the bottom of each coconut ball in the dark chocolate and return to the parchment paper. Drizzle with the remaining dark chocolate.
  4. Transfer to the fridge for the chocolate to set, then enjoy! Store leftovers in the refrigerator.

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