Easy Chocolate Macaroons: The Ultimate Allergen-Friendly & Healthy Dessert Recipe
Are you searching for a dessert that everyone can enjoy, regardless of dietary restrictions? Look no further! These Easy Chocolate Macaroons are a true game-changer in our kitchen, quickly becoming a beloved staple. What makes them so special? They’re not only incredibly delicious but also completely gluten-free, dairy-free, grain-free, egg-free, refined sugar-free, AND nut-free! This means a safe and utterly delightful treat for nearly all. Prepare to fall in love with a cookie that doesn’t compromise on flavor or texture, even while ticking all the boxes for a healthier lifestyle.
(Please note: This post contains affiliate links to products I adore and frequently use. Additionally, this is a sponsored post created in partnership with Bob’s Red Mill. As always, all opinions expressed are genuinely my own. Your support of the brands that help keep Confessions of a Fit Foodie running is greatly appreciated!)
The Story Behind These Amazing Macaroons: A Family Hack!
While I’d love to take full credit for this ingenious twist on my popular Coconut Macaroon recipe, most of the credit goes to my brilliant cousins, Tracey and Mike. Their “cookie hack” completely transformed the way I make macaroons, making the process faster, simpler, and more enjoyable. We owe them a huge debt of gratitude for sharing their culinary wisdom!
The foundation of this recipe — the macaroon dough itself — remains faithful to the original, which was also introduced to me by these very same cousins a few years back. For consistent quality and unbeatable taste, I always reach for my trusted Bob’s Red Mill Organic Coconut Flour and their Unsweetened Shredded Coconut. Bob’s Red Mill has been my reliable partner for gluten-free baking for years, and their shredded coconut stands out because it’s precisely what it claims to be: pure coconut, free from any unwanted additives. This commitment to quality is essential for achieving the perfect texture and flavor in these delicate cookies.
Say Goodbye to Tricky Rolling: The Silicone Mold Revolution
If you’ve ever attempted my original macaroon recipe, you’ll know that shaping the egg-free dough could be a bit of a delicate dance. While I’ve certainly honed my technique over time (again, thanks to Tracey and Mike!), the rolling process still added a significant amount of time, especially when preparing multiple batches for holiday gatherings or parties. It often felt like a labor of love that sometimes teetered on the edge of frustration.
Then came Mike’s brilliant suggestion: “Why not make them in silicone molds?” Ummm… Mike, you are officially my favorite! This seemingly simple idea revolutionized the entire process. Suddenly, the most time-consuming part of making macaroons became the easiest! The dough, once a bit challenging to handle, now perfectly conforms to the molds, creating uniform, beautifully shaped cookies with minimal effort.
How the Silicone Mold Method Works
The process couldn’t be simpler. You just combine the short list of ingredients in your food processor until a cohesive dough forms. Then, instead of painstakingly rolling individual cookies, you simply press the dough into your chosen silicone molds. And BOOM! Your perfectly shaped macaroons are ready for the oven in a fraction of the time. I discovered this adorable snowflake mold on Amazon, which, despite having only 11 cavities, is otherwise ideal for this recipe. However, feel free to use any simple-shaped silicone mold you prefer, or even standard lined cupcake tins if you don’t have silicone molds handy. Just remember to steer clear of overly intricate shapes like stars or anything with very thin, pointy edges, as they might be challenging to remove. Otherwise, have fun customizing these delightful treats!
The Irresistible Chocolate Layer: A Fudgey Dream Come True
Now, let’s talk chocolate! While I’ve always enjoyed mixing chocolate chips directly into my macaroons, the new silicone mold method sparked an even more exciting idea: adding a rich, fudgey chocolate layer to the bottom of each cookie. And honestly, why not? This simple addition elevates the macaroons to a whole new level of decadence. After the macaroons emerged from the oven, I quickly whipped up a homemade chocolate mixture using just a few pantry staples. I then spooned this luscious chocolate over the warm cookies before popping the entire tray into the freezer to set. This rapid cooling ensures the chocolate layer hardens beautifully and bonds perfectly with the macaroon base.
Umm… not to boast, but this was a pretty darn brilliant idea! The result is a truly extraordinary texture – almost like a chocolate-dipped shortbread cookie, but with that unmistakable, perfect hint of coconut flavor. The combination of the tender, moist macaroon and the firm, rich chocolate layer creates a delightful contrast that is simply irresistible.
Healthy Indulgence: Guilt-Free & Diet-Friendly
Despite their completely decadent taste, these chocolate macaroons are surprisingly healthy. They are crafted with wholesome ingredients, making them a treat you can feel good about. For those following the 21 Day Fix program, these macaroons offer fantastic flexibility. Even if you prefer not to use a “treat swap” (and believe me, I understand the desire to save those!), you can enjoy one of these cookies and count it as one Orange container and one teaspoon. Yes, you heard that right – an Orange container! That often-forgotten container primarily used for salad dressings now has a delicious new purpose. I rarely say this about desserts, but one of these macaroons truly can be enough to satisfy your sweet craving.
However, if you can’t help yourself and find you need a couple more (again, I totally get it!), simply categorize it as a treat swap for the day. This recipe allows you to enjoy a flavorful dessert without derailing your healthy eating goals. It’s the perfect example of how delicious and satisfying healthy food can be, proving that you don’t have to sacrifice taste for nutrition.
Why These Macaroons Are Your New Go-To Dessert
- Effortlessly Easy: The silicone mold trick makes prep a breeze, saving you time and effort.
- Dietary Inclusivity: Gluten-free, dairy-free, grain-free, egg-free, refined sugar-free, and nut-free, making them suitable for almost everyone.
- Deliciously Decadent: A rich chocolate layer paired with tender coconut creates an irresistible flavor and texture.
- Wholesome Ingredients: Made with natural, high-quality ingredients like Bob’s Red Mill coconut products.
- Perfect for Any Occasion: Elegant enough for holidays, yet simple enough for an everyday treat.
- Health-Conscious: Fits into various healthy eating plans, including the 21 Day Fix.
Tips for Success
- Choose Your Molds Wisely: While complex shapes look pretty, simple silicone molds or even lined mini muffin tins will be easiest for removal.
- Don’t Overbake: Macaroons cook quickly. Keep an eye on them to prevent browning and maintain their soft texture.
- Adjust Chocolate Sweetness: Taste the chocolate layer mixture before applying. You can add a touch more maple syrup for extra sweetness or cacao for a deeper, more intense chocolate flavor.
- Chill Thoroughly: The freezer step is crucial for the chocolate layer to set properly, ensuring easy removal from molds and a firm, satisfying bite.
- Storage: Always store these macaroons in the refrigerator to keep them fresh and the chocolate firm.
I already know I’ll be baking multiple batches of these for Christmas this year because, let’s be honest, one dozen doesn’t last nearly long enough in my household! They’re perfect for gifting, holiday parties, or simply enjoying with a warm cup of coffee or tea. If you decide to give them a try, please do let me know what you think. I always cherish hearing from you and seeing your delicious creations. <3
Happy Holidays, everyone!
Once again, a heartfelt thank you to Bob’s Red Mill for sponsoring this post. It truly means the world to me to partner with brands that I genuinely love and incorporate into my kitchen every single day!
Easy Chocolate Macaroons
Pin Recipe
Ingredients
- 1 1/2 cups Bob’s Red Mills Unsweetened Shredded Coconut
- 1 tablespoon Bob’s Red Mills Organic Coconut Flour
- 1/8 teaspoon sea salt
- 2 tablespoons coconut oil melted
- 2 tablespoons honey
- 1 teaspoon vanilla extract
For the chocolate layer
- 3 tablespoons maple syrup you can sub honey, but I definitely prefer the syrup
- 3 tablespoons coconut oil
- 2 1/4 tablespoons cacao or cocoa powder
Instructions
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Preheat oven to 350 degrees.
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In a food processor, combine shredded coconut and coconut flour.
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Pulse in salt, coconut oil, honey, and vanilla until a dough forms.
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Grab a silicon mold and portion about 1 1/2 tablespoons of dough into each opening. Press down with your fingers or a small spoon to smooth out cookies.**If you don’t have silicone mold, you could always use lined muffin tins.
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Bake for 7 minutes.
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While cookies are baking, melt coconut oil over low heat. Remove from heat and whisk in maple syrup, then slowly whisk in the cacao powder until smooth. Taste and adjust for sweetness or a deeper chocolate flavor. Chocolate shouldn’t be too runny – if necessary, add a little more cacao powder to thicken it up.
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When cookies are done, use a teaspoon to drizzle on the chocolate layer. Place cookie tray in the freezer for 30 minutes to chill.
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Once cookies are set, carefully remove them from the silicone mold and enjoy!
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Store in the refrigerator.
Notes
21 Day Fix: 1 cookie = 1 ORANGE, 1 TSP; 3 cookies = 1 YELLOW treat swap
WW: 11 points (per cookie) [Calculated using maple syrup]
Nutrition
