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I am sorry. I will go ahead and say it now. I am sorry because once you make these incredibly easy and unbelievably good little morsels, you will curse my name for bringing them into your house. Unless of course your one of those people that can control yourself when tempting foods are around (teach me please!).
The only reason I made these was because I knew I could make them super small and portion control myself with just two. But that takes real will power…these are SO yummy!
Dark chocolate, coconut, dense fudgy texture, and no refined sugars…..a perfect treat!! And don’t forget that heart healthy coconut oil, dare I call these health food?!
So don’t say I didn’t warn you! Hail Merry is one of those companies I am happy to support, doing good things for our bodies…I love responsible companies! I created this recipe going off the back of the Hail Merry Choco Macaroons ingredient list (and they are JUST as yummy!). And if you like Hail Merry Lemon Tarts, see my knock off recipe!
- 2 cup shredded coconut, unsweetened preferable
- ½ cup coconut oil (scant)
- 4-5 tablespoon cocoa powder (good stuff, not cheap stuff, I really enjoy Dagoba…and they are local for me!)
- ¼ cup honey, coconut nectar, or maple syrup (or more to taste, not too much though, or you’ll mess with the texture. You could also use liquid stevia as a sweetness booster!)
- ½ teaspoon vanilla powder or extract
- ¼ teaspoon salt
- Place all ingredients into a food processor and process until well mixed, scraping down the sides as necessary. You want to make sure all ingredients are incorporated, it will be thick!
- Roll into little balls with your hands, or scoop some dough out, and plop down on a wax paper or a Silpat lined cookie sheet. Chill in the freezer or fridge. Store in an airtight container, in the fridge or freezer.
This recipe was shared on Sweets for a Saturday, Wellness Weekend, Full Plate Thursday, Freaky Friday, Healthy Vegan Fridays, Whole Foods Friday, Seasonal Celebration Sunday, Natural Living Mondays, Monday Mania, My Meatless Monday, Melt in Your Mouth Monday, Better Mom’s Linky, Make Your Own Monday, Slightly Indulgent Tuesdays, Tasty Tuesdays, Hearth & Soul, Traditional Tuesdays, GF Wednesday, Frugal Days Sustainable Ways, Kids in the Kitchen, Healthy 2Day Wednesday, real Food Wednesday, Whole Foods Wednesday, Pennywise Platter, Keep It Real Thursday, Simple Lives Thursday, Thriving on Thursday, Full Plate Thursday, Raw Foods Thursday
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When her third child was born with severe food allergies, Tessa took to the kitchen to figure out how to feed her family well. Always up for a culinary challenge, their journey has taken many twists and turns! Lots of Paleo, and lots of top 8 free. Good food for families, that's what she's about!
I'll make them tonight! They are Paleo friendly too
DOUBLE bonus! These are just about perfect in so many ways!
Wow, wow!!! They look incredible. Who can say no to chocolate AND coconut–together??!! Thanks for submitting this to WW this week!
Hi Tressa,
Your Macaroons look delicious, these would be a very special treat! Thank you so much for sharing with our 1st Anniversary Party at Full Plate Thursday. Have a great week end and come back soon!
Miz Helen
When I first read the ingredients in this recipe, I had to hold myself back from going to the kitchen and making them. It was 2, in the morning.
I hope to make these, tomorrow, Thanks for linking them to My Meatless Mondays.
too easy to make Chaya..I get that! Now being up at 2 am…it's been awhile since I've been up THAT late! Hope you like them…
Vegan, gluten-free and raw? What could be better in a dessert! Yum these sound and look amazing, I can't wait to try them! I have been avoiding sugar, so I think I'm going to try subbing the maple syrup with Medjool dates and see how they turn out. Hopefully as good as these!
It would be fun to play with the dates concept…let us know if it turns out!
So simple, yet soooo good, and I say that without even having tried one yet!
Great job, Tessa! I'll be giving these a try when the sweet cravings hit. 
Shirley
Can you substitute agave for the maple syrup in this recipe?
you sub ANY liquid sweetener!
Hi There Tessa,
Just a note to let you know I shared your awesome recipe on my monthly recipe round-up highlighting raw dishes. If you get a chance, come on over and check out the other inspiring raw recipes from sweet to savory.
http://www.thetastyalternative.com/2012/05/monthly-round-up-may-2012-raw-foods.html
Hugs,
–Amber
Thank Amber, I am heading over!
I just made these for the first time tonight, after having tried the Hail Merry brand a few weeks ago. They were delicious, thank you! I might have processed them in the food processor for a little too long, though, because I ended up with a lot of excess coconut oil. I was using a small ice cream scoop and trying to compress them as much as possible, pressing out as much of the oil as possible. So next time I might reduce the amount of oil used. Still, they were quite yummy! Even my partner, who usually turns his nose up at my “weird low-carb creations” is loving them.
The warmer it is, the longer it takes to set, I always store mine in the fridge for this reason. I will make another batch just to be sure!
Wow these sound so good! Chocolate and coconut is just a ridiculously good combination
Hey Tessa! I’m featuring these on HVF this week
Have a lovely weekend!
Yum! Must try!
So funny – I also just posted a recipe for Hail Merry’s this week – I love them but had to figure out how to make them myself. Mine are a tad different but good to compare notes!
http://www.homemademommy.net/2012/09/chocolate-macaroons.html
Necessity is the mother on invention Lindsey!!
These look yummy! I miss Hail Merry products. Since moving back home to Montreal no Hail Merry anything- anywhere!!
Well now you can make them yourself!! Enjoy (:
These were ALMOST a disaster. The Vegas heat must have been the reason, because I followed measurements exactly! So I ended up with a mix that wouldn’t hold a ball shape… refrigerated it… still not working….then added 6 dates and the mix back into the food processor… SUCCESS! It held together nicely and set up very firm in the fridge. Thanks for the recipe, I look forward to making it again soon, and definitely in cooler weather!
I am glad you got it hold together, so creative! I have never had that issue..but now you have me curious!! Thanks for letting us know your experience Almond Joy!
Almond joy, I just made these with no issue again…so I have two ideas. One, back off on the coconut oil by two tablespoons or so. Next possibility…what kind of coconut did you use?
Wow! This looks great. I love a good macaroons & with whole ingredients this makes it so much better!
Thank you Alaine, enjoy…just made a batch yesterday…already gone!
Saw this recipe featured as part of Healthy Vegan Friday’s on Gabby’s site (the veggie nook). Will have to try it myself..I kinda have a thing for macaroons, especially chocolate ones
then you are in for a little treat Maria, thanks for hopping over!
Hi Tessa,
This is a great cookie that we will really enjoy. Hope you are having a great weekend and thank you so much for sharing with Full Plate Thursday.
Come Back Soon!
Miz Helen
Thank you for your submission on Nourishing Treasures’ Make Your Own! Monday link-up.
Check back tomorrow when the new link-up is running to see if you were one of the top 3 featured posts!
Tessa, Thank-you so much for the lemon tart knock-off. It is wonderful. Please, please tell me, you are working on the chocolate almond butter tart. I am just getting my feet wet with raw and am delighted to have found you.
Soon Suzie, I promise!! Welcome!
I am loving these! Got them tweeted and pinned!
I think I used too much coconut oil, as the bag of coconut I used only had 14 oz. I redeemed them by sprinkling a scant tablespoon of almond meal flour. They held together great!
Thanks for the recipe, any ideas on what makes the plain macaroons so good? I was thinking almond extract?
Hi Brain! Glad you got the them hold together….I have yet to have issues in all the times I have made them..but yes…2 ounces less coconut might have been the issue there!
Which plain macaroons are you referring too? Hail Merry’s? I haven;t had those yet, but it looks like the only use almond flour…and raw vanilla extract. I should try those! I also want to try their newest tart, the vanilla one!
Made these after not being able to buy these in Canada, but I put them in the dehydrator for 4 hours ahhh amazing, crispy on the outside gooey chocolate on the inside, best recipe my mother in law whom is not a healthy eater is going to make them, officially converted !
Thanks you so much for letting me know Amanda…I don’t own a dehydrator, so I can’t try your version, bummer! It’s awesome when real food is so darn delicious..it DOES convert people!
For those of us without a dehydrator I learned this little tip: Pre-heat oven to 150 or lowest setting then turn it off and place macaroons (or whatever!) in the oven for desired amount of time. I’ve found for this recipe 6-12hrs or overnight is OMGMELTINYOURMOUTH!!! Although admittedly its REALLY difficult to wait that long!!! I’ve definetly tried them without “dehydrating” (bc i couldnt wait!) and they’re still very very good! But they are better, if u can believe it, after dehydrating.
will have to try this, thanks for he tip Maui Mama!!
Made these today! They were great – thanks!
Thanks for letting me know BreRoz!
This is simply amazing. I make it ALL THE TIME. Thank you for the great recipe.
Thank you Micki, so glad you are enjoying them!!
These are amazing. Thank you!
These are ridiculously close to the real thing. I forgot about the “scant” note on the oil and used a full 1/2 cup. I will use a little less next time, but they still turned out really great.
They froze in minutes, and I moved them to the fridge after.
I love the Hail Merry ones, but they are a rare treat because they are just too pricey. I am so excited to now be able to make them myself at home!
Thank you!
thanks for the feedback Sara! You’re very welcome!