Chocolate Covered Macaroons

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  • 1 can of full fat coconut milk
  • 1/2 Cup agave or maple syrup
  • 1/2 teaspoon vanilla extract
  • 3 Cups unsweetened shredded coconut
  • 1/8 teaspoon salt
  • 1 3.5 oz bar of dark chocolate
  • 1 Tablespoon almond milk


  1. Add the coconut milk to a small saucepan on the stovetop
  2. Bring to a boil over medium heat, stirring frequently with a whisk (about 5-10 minutes)
  3. Reduce heat to a simmer, stir in sweetener
  4. Simmer uncovered for about 45 minutes, until liquid is at about half of the starting volume
  5. Remove from heat and allow to cool before using
  6. Preheat oven to 300 degrees
  7. Once the condensed coconut milk has cooled, add it to a large bowl with the vanilla, shredded coconut, and salt. Mix well.
  8. Place Tablespoon size mounds onto a lined baking sheet and bake for about 20 minutes or until lightly browned
  9. Remove from oven and transfer macaroons to a wire rack to cool
  10. In a small saucepan on the stovetop add the chocolate bar and almond milk
  11. Melt the chocolate over medium heat with frequent stirring. Once melted immediately remove from heat.
  12. Coat or dip the macaroons in the melted chocolate and set in the fridge for 20 minutes before serving