Raspberry Coconut Macaroons with Chocolate (Vegan)
The perfect raspberry coconut chocolate macaroons have arrived! Oil free, dairy free, processed sugar free, healthy, extremely delicious, and the dark chocolate dip takes them to the next level. It needs 5 simple ingredients and each macaroon has only 94 kcal!
Share This Recipe:
This is one of those treats that’s perfect any time of the year. Delicious, not too heavy, and a crowd pleaser; making them perfect for parties as well.
Healthy Vegan Raspberry Macaroons
I used to love traditional coconut macaroons, but I hadn’t had one since going vegan. It was about time to create my own vegan macaroon recipe with a twist! These chocolate dipped macaroons are healthyish, they even have some oats, they aren’t oily or too heavy, and most importantly, the recipe turned out delicious.
It took me two tries to get the texture, flavor and consistency I wanted. You can skip the chocolate if you want, or you can just as easily cover them completely in chocolate. Your call! For me a little chocolate dip only at the bottom was enough. I love this recipe because it’s:
Healthier than most coconut macaroon recipes I’ve seen.
Super quick and easy to make.
Ingredients are mostly whole foods, which means it’s refined sugar-free, oil free, and I even added oats.
They taste incredible!
Only 5 Ingredients
Shredded coconut
Raspberries
GF quick oats (aka quick oats)
Maple syrup
Dark chocolate chips
I used organic quick oats for this recipe. If you only have rolled oats (traditional oats), put them in the food processor and pulse once or twice to reduce the flake size.
Sweetness: I didn’t make these vegan coconut macaroons crazy sweet. In my opinion traditional macaroons are too sweet and can’t even taste the coconut properly. However, you do you, so taste the mix and decide if you need it sweeter. If you add extra maple syrup, you might have to add more shredded coconut to compensate for the added moisture.
Chocolate: I used dark chocolate chips but you could just use a chocolate bar instead. Make sure to crush it in a few pieces before you melt it.
How to Make Vegan Chocolate Dipped Macaroons?
You just need a bowl, and a baking sheet.
Preheat oven to 350F (180C).
Add all ingredients but the chocolate to a bowl and mix.
Line a baking tray with parchment paper.
Take spoons of the macaroon mix and spread on the baking tray.
Bake for 10-15 minutes and let them cool.
Melt the dark chocolate in a Bain Marie bath, dip the bottom of each macaroon in the melted dark chocolate.
Optional: finish it with some shredded coconut on top and enjoy! They’re better while fresh, but if you have leftovers they can last up to 5 days in the fridge.
This Vegan Raspberry Coconut Macaroon Is
Gluten free
Egg-free
Dairy-free (without butter)
Healthier than most raspberry coconut macaroon
recipes I’ve seen
Refined sugar-free
Easy to make
Oil free
Amazing as dessert, breakfast, or snack
Thanks!
Raspberry Coconut Macaroons with Chocolate
The perfect raspberry coconut chocolate macaroons have arrived! Oil free, dairy free, processed sugar free, healthy, extremely delicious, and the dark chocolate dip takes them to the next level. It needs 5 simple ingredients and each macaroon has only 94 kcal!
Ingredients (US Customary)
- 1 cup shredded coconut
- 3 tbsp maple syrup
- 1 cup frozen raspberries (or fresh)
- 1/2 cup quick oats
- 1/3 cup + 1 tbsp dark chocolate chips
Ingredients (Metric)
- 100 grs shredded coconut
- 3 tbsp maple syrup
- 125 grs frozen raspberries (or fresh)
- 40 grs quick oats
- 60 grs dark chocolate chips
Instructions
- Preheat oven to 350F (180C).
- Add all ingredients but the chocolate to a bowl and mix with a spoon or hands. I used my hands.
- Line a baking tray with parchment paper.
- Take spoons of the macaroon mix and shape them into small mounds (like in the pictures), and put them on the baking tray. I made 11 medium macaroons with this recipe. I am guessing it's enough for 15-20 small ones.
- Bake for 10-15 minutes (mine took 13 minutes), and let them cool. They are ready when the bottom starts to turn a little bit brown, so carefully lift one with tongs to check.
- Melt the dark chocolate in a Bain Marie bath over minimum heat, dip the bottom of each macaroon in the melted dark chocolate and then add a drizzle on top. Alternatively, you can dip the whole macaroon in chocolate but you will need extra chocolate for that. I am guessing 180 grs of dark chocolate should be enough.
- Optional: Finish the macaroons with some shredded coconut on top.
- This recipe is tastier when fresh. However, if you have leftovers, they can last up to 5 days in the fridge.
Notes
Oats: I used organic quick oats for this recipe. If you only have rolled oats (aka traditional oats), put them in the food processor and pulse once or twice to reduce the flake size.
Sweetness: I didn’t make this recipe super sweet. In my opinion traditional coconut macaroons are too sweet. But you do you, so taste the mix and decide if you need it sweeter. If you add extra maple syrup, you might have to add more shredded coconut to compensate for the added moisture in the mix.
Dark chocolate: I used dark chocolate chips but you could just use a dark chocolate bar. Make sure to crush it in a few pieces before you melt it.
Visit VeggiElation.com for more plant-based recipes that are both healthy and tasty!
Nutrition Facts
Serving Size: 1 coconut macaroon
Servings: 11
| Amount Per Serving | ||
|---|---|---|
| Calories 94 | ||
| % Daily Value* | ||
| Total Fat 5g | 8% | |
| Saturated Fat 2.5g | 14% | |
| Total Carbohydrates 12g | 5% | |
| Fiber 2g | 7% | |
| Sugar 5g | 13% | |
| Protein 1.4g | 2% | |
*Values are based on a 2000 calorie diet.
Share This Recipe:
