Vanilla Almond Coconut Macaroons

By March 27, 2014Dessert, Food, Recipes

Sometimes it’s okay to be a little naughty. It’s okay to eat a piece of candy. Or two. Or twenty. Ahem.

I could do without the guilty pity-party that follows, though. I just sit there woefully holding my belly with a grimace with Aly looking at me sans-sympathy like, “Shouldna done that!”

Wouldn’t it be amazing if candy were guilt-free and healthy, without sacrificing flavor?!

Vanilla Almond Coconut Macaroons with Dark Chocolate | SPIRITPLATEVanilla Almond Coconut Macaroons with Dark Chocolate | SPIRITPLATE

If you’re a fan of Almond Joy, Mounds, Bounty, or Raffaelo by Ferrero, you’re going to L-O-V-E these Coconut Macaroons! They’re sweet, chewy, vanillay, coconutty, and just plain nutty! 

Vanilla Almond Coconut Macaroons with Dark Chocolate | SPIRITPLATE

Can you believe these little guys have no added sugar? They’re a low glycemic snack and are full of good fats, calcium, and iron. The coconut provides electrolytes and keeps you feeling full – a great snack for kids and adults!

Vanilla Almond Coconut Macaroons with Dark Chocolate | SPIRITPLATEOooh I can’t wait to try variations! What about orange zest and dark chocolate? Strawberry macadamia? German chocolate with pecans? OOH! Coconut lime with cashews. Yesssssss.

Dark Chocolate Dipped Coconut Macaroons
Yields 30
Vanilla Almond Coconut Macaroons dipped in Dark Chocolate. A coconut lovers dream!
Prep Time
20 min
Cook Time
50 min
Total Time
1 hr 10 min
Prep Time
20 min
Cook Time
50 min
Total Time
1 hr 10 min
79 calories
5 g
0 g
7 g
1 g
5 g
15 g
7 g
2 g
0 g
1 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 79
Calories from Fat 56
% Daily Value *
Total Fat 7g
Saturated Fat 5g
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 1g
Cholesterol 0mg
Sodium 7mg
Total Carbohydrates 5g
Dietary Fiber 1g
Sugars 2g
Protein 1g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
  1. 3/4 cup organic raw almond flour
  2. 1 1/2 cup organic unsweetened finely shredded coconut
  3. 5 Tbsp organic agave nectar or equivalent choice sweetener
  4. 1/4 cup organic raw liquid coconut oil
  5. 2 tsp vanilla extract
  6. 3-finger pinch pink himalayan salt
  7. 1/4 cup dark chocolate of choice
  1. Preheat oven to 190°F. Yes, you read that right! We're going to dehydrate the macaroons instead of truly baking them. Line a baking sheet with parchment and set aside.
  2. In a bowl, mix together dry ingredients and set aside. In another bowl, whisk together wet ingredients until throughly incorporated. (Separation is normal!)
  3. Add wet ingredients to dry and use hands to mix well - yay for finger-licking!
  4. Use a rounded measuring spoon - I prefer the Tablespoon size - to scoop up enough mixture to fill it. Use your fingers to pack it in, creating a dense macaroon. Turn the spoon upside down and tap it lightly to release the macaroon into your hand. Place flat side down on parchment lined baking sheet.
  5. Repeat with the rest of the mixture, continuing to create mounds and gently placing them on the baking sheet until the entire mixture is used up.
  6. Bake in the oven for 50 minutes. Keep an eye on it in the last ten minutes to prevent toasting. You may need to take off or add on a few minutes according to your oven.
  7. As tempting as it may seem, do not touch macaroons until thoroughly cooled! They will be very delicate whilst warm and need to set up.
  8. Once macaroons are cooled, melt chocolate in the microwave or double boiler, stirring frequently to prevent burning. Dip flat bottoms into melted chocolate, shaking off the excess, and set on parchment sheet curved side down. Place in fridge to set up the chocolate. Serve chilled!
  1. Store in refrigerator for up to two weeks.
  2. Substitutions are your friend! Don't like agave? Use honey. Don't like almonds? Pick another nut. Not a dark chocolate fan? Add mint extract to take the edge off or try a plant-based milk or white chocolate, peanut butter, or butterscotch.
Adapted from The Urban Poser
Adapted from The Urban Poser

Join the discussion 2 Comments

  • Jane says:

    These look delicious, but I was a little surprised to see 5 tablespoons of agave after the introduction stated ‘no added sugar’. Although it is low GI, agave is hardly a healthy choice. In many ways it’s equivalent to high-fructose corn syrup, but you never see that listed as heathy.
    Agave is marketed in health food shops and the producers would like you to believe it’s something as natural as raw cactus sap, but it’s a heavily-processed sweetener that’s potentially more damaging that plain-old white sugar.

    These really do look delicious, but do a quick Google search for ‘agave high fructose corn syrup’ and decide for yourself if these are still healthy.

    There really are no ‘good’ alternatives to sugar at the moment (maple syrup, stevia, etc. all have issues with taste or are not much better than sugar), so sometimes it’s best to just eat the bad stuff in moderation.

    • Nabila says:

      Hi Jane! I think you have a valid point! The same can be said about the high saturated fat content in organic cold-pressed coconut oil, or about organic produce that sits next to GMO produce in the grocery store. I think we have to pick our battles and strive to be as healthy as possible with the information we have. I have amended the post to read ‘agave or choice sweetener’ for your benefit. I agree with you that adding a sweetener of any sort is still adding a sweetener but seeing as the amount is spread over 30 bite sized pieces, of which one may eat only a couple in one sitting, I believe that falls in the moderation category. You may of course change the recipe to your liking should you try to recreate these! Thank you for your comment!

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