Chocolate Coconut Macaroons
Recipe type: Phase 4 • Desserts
Prep time: 
Total time: 
Serves: 10
  • 2 tablespoons cocoa powder, unsweetened
  • ¼ cup extra virgin coconut oil, softened
  • 1 teaspoon pure vanilla extract
  • 2 tablespoons maple syrup or coconut palm nectar
  • Pinch of salt
  • ¾ cup unsweetened shredded coconut
  • ⅔ cup very finely chopped pecans, or nut of your choice
  1. Combine the cocoa, coconut oil, vanilla, syrup and salt. Stir well to combine completely. The mixture will have the appearance of melted chocolate.
  2. Add the coconut and stir with a spoon until it's well incorporated into the chocolate mixture.
  3. Line a cookie sheet with parchment paper.
  4. Scoop the mixture into balls using a small ice cream scoop or serving spoon.
  5. Place the chopped nuts on a flat plate. Roll each ball in the nuts until well coated.
  6. Place each macaroon on the parchment lined tray and refrigerate.
  7. Once chilled, about 30 minutes, the treats are ready to eat.
Coconut oil is a liquid at temperatures above 76º. For this recipe it's best if the oil is soft, but not liquid. If yours is not soft, put the jar in a pot of water and warm on the stove top for 5-10 minutes (do not allow water to boil). You want to be sure that the temperature of the oil does not go above 95º, in order for this recipe to comply with a raw foods diet.
Recipe by Recipes for Repair at