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.
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.
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.
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.
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.
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Remember to #bakerita if you try the recipe!
Double Chocolate Macaroons (Gluten Free, Paleo + Vegan)- 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
- 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 mixing bowl, 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.
There's more where that came from!
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