Cocoa-Coconut Macaroons

27 Aug Cocoa-Coconut Macaroons

This recipe from ‘Run Fast Eat Slow’ is the easiest coconut macaroon recipe you’ll find (6 ingredients). Thanks Shalane Flanagan and Elyse Kopecky for these decadent satisfying and sweet morsels. 


  • 7 oz (2.5 to 3 cups) unsweetened shredded dried coconut
  • 1/4 cup unsweetened cocoa powder
  • 1/4 tsp fine sea salt
  • 1/2 cup maple syrup
  • 2 T coconut oil, melted
  • 2 tsp vanilla extract


  1. Preheat oven to 325 deg F. Line a baking sheet with parchment paper.
  2. In a large mixing bowl combine coconut, cocoa powder, and salt. Add the maple syrup, oil, and vanilla. Stir until combined.
  3. Press the dough into a T measuring spoon and drop onto the baking sheet. Bake until crisp on the outside and soft in the middle, about 20 minutes.
  4. Cool completely before transferring to a plate or storing in an airtight container.

Linda’s Handy Tips:

  1. Coconut: Since shredded coconut comes in many different sizes, decide if you need to shred. Weighing gives the most accurate measurement.
  2. I use a 2 T metal coffee measuring spoon (see photo). Press dough into the spoon and whack it down on the tray. Yes, whack and you will see nicely-shaped mounds of macaroons on your tray.
  3. If at first you do not eat them all, macaroons freeze quite nicely. PS: No guarantee you will not be tempted to eat some before baking. Baker Beware.

What I Like Best About These: Yes, they are sweet and are tempting yet I have found that 1 or 2 macaroons do a wonderful job of ‘squelching’ that sweet tooth.

Have a wonderful day, Until next time, Cheerios from Linda


No Comments

Post A Comment

Please wait...

Subscribe to my newsletter

Want to be notified when my article is published? Enter your email address and name below to be the first to know.