No-Bake Chocolate Macaroons take a few minutes and a few stirs to transform a handful of pantry ingredients into a decadent chewy chocolate cookie!
Hallelujah, praise your deity of choice, we have chocolate! It has been an alarmingly long time since we’ve shared a chocolate recipe together. I’m so glad we’re fixing this, aren’t you? And just in time for Passover.
What does chocolate have to do with Passover, you ask? Nothing at all, but chocolate macaroons do. To clarify, these are macaroons – unleavened coconut cluster cookies – not macarons – finicky, delicate French egg white pastries sandwiched together with a sweet filling. There is a very distinct difference, and if you’re attending a sedar this week/end, it’s an important one. Macaroons are a legal and, let’s face it, beloved addition to the Passover table, and this version sets itself apart even further because neither eggs nor baking nor a long list of ingredients are required. In fact, all you need is chocolate, coconut oil, unsweetened shredded coconut (unsweetened can be harder to find; this is the brand I use), vanilla extract, and a pinch of salt, which barely even counts.
If you’re a person who is intimidated by baking, or you simply need to make something fast, this slightly non-traditional cookie would be ideal for you to make for your sedar.
I don’t want to overstate the Passover connection, though. I first made these cookies because I was just not in the mood to turn on the oven, and needed a little something sweet, and quick. They take about 5 minutes to throw together (not counting the chill time in the fridge – tease, I know) and all but demand that you lick melted chocolate off of the spoon and your fingers. What’s not to love?
No-Bake Chocolate Macaroons
No-Bake Chocolate Macaroons take a few minutes and a few stirs to transform a handful of pantry ingredients into a decadent chewy chocolate cookie!
Ingredients
- 1/2 cup dark chocolate chips or chopped dark chocolate, dairy-free, if necessary, and kosher if you're serving these at Passover
- 1 Tablespoon coconut oil
- 1/4 teaspoon vanilla extract
- Pinch salt
- 3/4 cup unsweetened shredded coconut
Instructions
- Line a cookie sheet with wax paper, parchment paper or a nonstick pad and set aside.
- In a large, microwave-safe bowl, or using a double boiler, melt together the chocolate and coconut oil. Stir until smooth and well-combined.
- Stir in the vanilla and salt.
- Fold in the coconut until well combined.
- Scoop 2-3 Tablespoon portions on to the prepared baking pan and transfer to the refrigerator to cool and solidify, about 1-2 hours.
Notes
- Store leftovers in an airtight container at room temperature for up to 5 days, or in the freezer for up to 3 months.
- Yield: 9 cookies.
Nutrition Information:
Yield: 9Amount Per Serving: Calories: 118Saturated Fat: 8gSodium: 13mgCarbohydrates: 7gFiber: 1gSugar: 3gProtein: 1g
Medha @ Whisk & Shout says
These macaroons look awesome! Love that they can be made vegan and that you used coconut oil 🙂 Pinning!
Nora (A Clean Bake) says
Thanks, Medha!
Roxana says
I love no-bake options! Of course licking the chocolate off the spoon is required too!
Nora (A Clean Bake) says
Oh, absolutely!
Cakespy says
Absolutely perfect!!! These look so delicious.
Nora (A Clean Bake) says
Thanks!
Keith @ How's it Lookin? says
They look great. I haven’t had macaroons in a while, thanks for sharing
Nora (A Clean Bake) says
I think it’s time to make them again, don’t you? 🙂
Tammy says
They look amazing! Is it possible to use Cocoa instead?
Nora (A Clean Bake) says
Instead of the melted chocolate? No, I’m sorry, cocoa powder will not work!
Alexandra M says
I melted 1/4 cup of unsweetened cocoa powder plus 1/2 cup brown sugar with the oil and I thought they turned out great! Perhaps the result is not quite as firm after refrigeration as with your recipe.
Nora (A Clean Bake) says
Glad you enjoyed them!
Lysa says
Super easy and delicious! Just made these and will absolutely make again
Nora (A Clean Bake) says
So wonderful to hear! Thank you Lysa!
Maggie says
Amazing! I can’t wait to try these. I think I’ll add some chopped peanuts to them for some extra crunch! Great recipe. Thank you!
Nora (A Clean Bake) says
Ooh that would be delicious! Let me know how it goes!
Pat says
Why can’t I use cocoa powder instead of chocolate
Nora (A Clean Bake) says
It won’t bind the macaroons together if you just use cocoa powder. For best results, please follow the recipe 🙂
Elaine C says
So good! Thank you for the Paleo version. I made a second batch with quick oats (1/4 cup oats + 1/2 cup coconut) and they are great too!
Nora (A Clean Bake) says
I’m so glad you enjoyed them! Thank you for letting me know!
Sheryl says
Can you add sugar or maple syrup to the recipe? If so will it still harden at room temperature?
Nora (A Clean Bake) says
Sugar should be fine, but they may not harden all the way depending on how much you add. I would not recommend maple syrup.
Kristen says
I really love the simplicity of this recipe (following the AIP diet and just successfully reintroduced chocolate:)). The flavor is great, the texture changes in a lovely way after the initial refrigeration and then they store well at room temp. The only thing I would note is that I need to double the recipe to yield 9 cookies. (I use a medium cookie scoop which is equivalent to 2 tablespoons).
Nora (A Clean Bake) says
Thanks for the note! I will look into it.
Ben says
What is up with the batch size? This made 4 cookies of slightly more than 2 tbsps in size. Haven’t tried them yet.
Nora (A Clean Bake) says
4 x 2 tbsp = 8 tbsp, so are you saying you only had 1/2 of a cup of batter? I think that you may have measured wrong since there should be 3/4 of coconut alone. Hope you liked them though!
Heather Friesen says
Can you use butter instead of coconut oil? Thanks!
Nora (A Clean Bake) says
I wouldn’t recommend it, because the cookies may not harden enough!