No-Bake Chocolate Dipped Strawberry Macaroons (Gluten-Free, Paleo + Vegan)
These No-Bake Chocolate Dipped Strawberry Macaroons are packed with strawberry flavor! It’s hard to resist these creamy gluten-free, Paleo + vegan coconut macaroons. The chocolate dip and drizzle make them even more delicious.
I feel like I’ve rekindled my love for baking, post-Whole30. Not that it even left, but after not being able to make many of the recipes I dreamed up during my baking-free month, it feels so good to get back into the kitchen to create a whole bunch of new dessert goodness.
Testing, tasting, and tweaking recipes are some of my favorite things (obviously). After a month without it, I really missed the process of developing new recipes. Of course, I did it during my Whole30 with my Whole30-approved recipes, but I wasn’t recipe testing nearly as much as normal.
Last week I had my first few full-on baking and recipe testing days, which are obviously my favorite days! What’s not to love about a kitchen full of homemade treats??
While I had a few recipes not go as planned, these No-Bake Chocolate Dipped Strawberry Macaroons turned out like a charm, as I suspected they would. In fact, I think they’re even better than I could’ve predicted.
Of course, these aren’t exactly baking since there’s no baking required, but doesn’t that make it even better? It’s so easy, you can’t really mess these up. That’s my kind of recipe.
I’ve been tempted to call these Strawberries & Cream Macaroons because they are seriously creamy! Besides the regular shredded coconut in macaroons, they also use coconut cream to help bind them together. That makes these luxuriously creamy and soft, as opposed to the more chewy baked coconut macaroons. A little coconut oil helps them set up.
How do we get the strawberry flavor?
The bright strawberry flavor comes from freeze-dried strawberries. Freeze-dried fruits are some of my favorites to use in baking. They pack a big PUNCH of flavor and color, and you don’t need to compensate for any moisture that would be added from using the whole fruit. I get mine from Trader Joe’s but most Kroger stores also carry freeze-dried fruit. You can find it on Amazon.
We only need a little maple syrup to sweeten, and a touch of vanilla extract rounds it all out. We then scoop the mixture with a cookie scoop to create little bites. From here, you can leave them be if you want! They’re SO good, even without the chocolate. If you’re craving a more fruity treat, you can definitely skip the chocolate and devour them without it.
Of course…I took the extra step and gave them a little chocolate dip and drizzle. There’s not much better than chocolate and strawberries! It is a match made in heaven. The chocolate also gives them extra structure. They’re a little soft without it, so you get that nice snap when you bite into the chocolate shell.
These No-Bake Chocolate Dipped Strawberry Macaroons are made with such wholesome ingredients! They’re jam-packed with flavor and have the most irresistibly creamy texture. The chocolate and strawberry flavors complement each other perfectly, especially when paired with the creamy coconut. And since there’s no baking necessary, you can be devouring these in just a few minutes. Enjoy!!
What’s the best way to store macaroons?
I recommend keeping these stored in the refrigerator in an airtight container for the best result. They will keep in the fridge for about a week. I would not recommend storing them at room temperature. Because they have coconut cream, they will soften much too quickly at room temperature.
You can also store in an airtight container in the freezer for up to 6 months – though I doubt they’ll last that long!
Want more vegan macaroons?
- No-Bake Chocolate Banana Macaroons
- Chocolate Chip Macaroons
- Lemon Macaroons with Lemon Glaze
- Double Chocolate Macaroons
These No-Bake Chocolate Dipped Strawberry Macaroons are packed with strawberry flavor! It’s hard to resist these creamy gluten-free, Paleo + vegan coconut macaroons, and the chocolate dip and drizzle makes them even more delicious.
- Crush freeze-dried strawberries into a powder. Set aside.
- In a large bowl, combine the coconut, coconut cream, coconut oil, maple syrup, vanilla extract and freeze-dried strawberry powder and mix well until fully combined.
- 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 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.
- Transfer to the fridge for the chocolate to set, then enjoy! Store leftovers in the refrigerator.