Chewy Chocolate Macaroons

Chewy Chocolate Macaroons


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Terry Walters, a proponent of the Clean Food movement, shares a delicious and healthy dessert recipe with us! "I adore macaroons and make them in huge batches – doubling and even tripling the recipe each time! These freeze well, so you can have a supply on hand for unexpected guests or just for sneaking a few when cravings arise. Not that I ever do that, but I’m just saying..."

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Time needed

10 min preparation + 20 min cooking

Serving Size / Yield

18 macaroons


  • 2 C. coconut, shredded and unsweetened
  • 1⁄4 tsp. sea salt
  • 1⁄4 C. coconut milk
  • 1⁄4 C. maple syrup
  • 1 tsp. almond extract
  • 1 C. gluten- and dairy-free chocolate chips or
  • 6 oz. dark chocolate

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Preheat oven to 350°F.

In large mixing bowl, combine coconut with salt. In separate bowl, whisk together coconut milk, maple syrup and almond extract. Add to coconut and stir until evenly moist.

Melt chocolate chips or chocolate in double boiler or in small pot over very low heat and pour into coconut mixture. Fold until evenly combined. Line cookie sheet with parchment paper. Scoop batter by the tablespoonful and place on cookie sheet in equal-size mounds.

Gently press to make each mound of mixture stick together. Bake 18–20 minutes or until tops appear dry. Remove from heat and place on rack to cool.

For more on Terry and her books, please visit her website

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