Easter egg hunts, chocolate bunnies, and Easter baskets filled with treats– just a few of the typical Easter festivities. Holidays are a great time to bust out the candy, and even when you eat an AIP, Paleo, or other healthy diet, the occasional treat is definitely a must (especially for holidays)! These healthy chocolate dipped coconut macaroons are sure to to satisfy your dessert cravings and they are festive! A serious win for team clean eating.
These chocolate dipped macaroons aren’t your average macaroons, their flavor profile is similar to an almond joy, without the almond. They are dairy free, egg free, and naturally sweetened goodness. They use only a few simple ingredients, but they do take a couple of steps to complete! For these healthy coconut macaroons you create a thick caramel sauce to pour over the coconut and a carob based “chocolate” for the bottom of them. Because the chocolate is made from coconut butter and coconut oil, they should be stored in the refrigerator and served chilled.
Tips on making these Healthy Coconut Macaroons
Can I use cocoa powder instead of carob powder?
In the recipe you can absolutely swap cocoa powder for carob powder, but remember cocoa is not AIP compliant. Because carob powder is sweeter you will want to increase the amount of maple syrup you use. Add a teaspoon at a time until you reach your desired level of sweetness.
Can I melt chocolate instead of making my own for the chocolate dipped macaroons?
If you are not in the AIP elimination phase, then this is another great option. You can melt your favorite paleo or vegan chocolate in a sauce pan or in the microwave and dip the macaroons in it. Two of my favorite chocolate brands with clean ingredients are Evolved chocolate and Hu chocolate
Do I need to chill the mixture before I spoon it out?
The coconut and caramel sauce mixture is much easier to handle when you refrigerate it and will stick together better. When it is warm it falls apart and will be difficult to shape.
How to make these healthy chocolate dipped macaroons
Making the Caramel Sauce
Start by heating a sauce pan to medium-low heat and add the maple syrup and coconut oil. Bring the mixture to a boil and it will begin to bubble vigorously. Boil the mixture for 4-5 minutes until it begins to thicken and darken in color. While it is boiling, stir consistently so it does not burn on the bottom of the pan.
Once it has thickened add the coconut milk and salt and continue to cook for 10-13 minutes. Bring the mixture to a boil. Once it starts to boil, stir constantly until it reduces and thickens. To check the thickness of your mixture, put a drop of caramel on the counter and check the consistency when it cools down. It should resembel a thick caramel sauce.
Let the sauce sit and cool for a few minutes before adding it to the coconut. Once it has cooled off for about 5 minutes, add it into the coconut and stir until the coconut is evenly coated. Place the mixture in the refrigerator or freezer for 15-20 minutes to let it cool down.
Making the chocolate mixture
While the mixture is cooling start on the chocolate. Mix the coconut butter, coconut oil, and carob powder together until well combined. Next add the maple syrup. The maple syrup will make the chocolate thicken up. Next divide the chocolate into 15-16 pieces for the bottom of the candies. You will press the chocolate to the bottom of each of the healthy coconut macaroons.
Assembeling the Healthy Coconut Macaroons
Take the coconut out of the refrigerator or freezer and shape into “eggs” for Easter, or just scoop them out with a spoon. They should make between 15-16 candies.
Take the candies and press the chocolate to the bottom of each piece. At this point you can add the optional chocolate drizzle to the top of the candies. Chill for another hour and enjoy! Store in an airtight container in the refrigerator for 1-2 weeks.
Check out these other recipes on the blog!
Healthy Coconut Macaroons with Chocolate
Ingredients
Caramel Sauce
- ¼ Cup maple syrup
- 2 Tablespoons Coconut oil
- ½ Cup Coconut milk full fat from a can
- ¼ Teaspoon Salt
- 1 Teaspoon Vanilla extract
Coconut Candy
- 1 ¼ Cup Shredded Coconut unsweetned
Chocolate “Dip”
- 3 Tablespoons Coconut butter
- 1 ½ Tablespoon Coconut oil
- 2 Tablespoons Carob Powder can substitute cocoa powder
- 1 ½ Teaspoon Maple syrup
Optional Garnish drizzle
- 1 Teaspoon Coconut oil
- 1 Teaspoon Coconut butter
- ½ Teaspoon Carob powder
Instructions
Caramel Sauce
- Start by heating a sauce pan to medium low heat with the maple syrup and coconut oil, and Boil the mixture for 4-5 minutes until it begins to thicken and darken in color. Stir consistently so it does not burn on the bottom of the pan.
- Once it has thickened add the coconut milk and salt and continue to cook for 10-13 minutes. Bring to a boil, and stir constantly until it reduces and thickens.
- To check the thickness of your mixture, place a drop of caramel on the counter and when it cools down it will show the consistency of the mixture. It should resemble a thick caramel sauce.
Chocolate "dip"
- Mix the coconut butter, coconut oil, and carob powder together until well combined. Next add the maple syrup. The maple syrup will make it thicken up. Next divide the chocolate into 15-16 pieces for the bottom of the candies. You will press the chocolate to the bottom of the coconut candies.
Assembeling the Candies
- Let the sauce sit and cool for a few minutes before adding it to the coconut. Add it into the coconut and stir until the coconut is evenly coated. Place the mixture in the refrigerator or freezer for 15-20 minutes to let it cool down.
- Take the coconut out of the refrigerator or freezer and shape into “eggs” for easter, or just scoop them out with a spoon. They should make between 15-16 candies.
- Take the candies and press the chocolate to the bottom of each piece. Add the optional garnish chocolate on top. Chill for another hour and enjoy! Store in an airtight container in the refrigerator for 1-2 weeks.
Notes
If you are not in the AIP elimination phase, then melting chocolate is another great option. I highly recommend chilling the mixture before trying to shape it. The coconut and caramel sauce mixture is much easier to handle when you refrigerate it and will stick together better.
