Raw chocolate macaroons are simple to make and loaded with good-for-you ingredients.
And I am sorry…..and I will go ahead and say it now.
Sorry (not) 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?! (my paleo almond joy bars have similar flavors!)
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!
This recipe was created going off the back of the Hail Merry Choco Macaroons ingredient list (and they are JUST as yummy!).
More Hail Merry copycat recipes:
- You won’t want to miss my Hail Merry Raw Lemon Tarts Knock-Off
- I was begged to make the chocolate version: Hail Merry Raw Chocolate Tart Copycat
- These Raw Strawberry Macaroons are beautifully pink and tart!
How do you make these low carb or keto cookies?
If you are following a keto diet, use you favorite low carb sweetener, in this case, I would use some stevia or powdered erythritol as not very much sweetener is needed!
I have also used liquid allulose!
Raw Chocolate Macaroons Recipe:
If you try these healthy chocolate macaroons, be sure to come back and leave a comment!
Raw Chocolate Macaroons- Hail Merry Knock-Off
- 2 cup grated unsweetened coconut make sure it is not expired and dried out
- 1/2 cup coconut oil scant
- 4-5 tablespoon cocoa powder good stuff, not cheap stuff, I really enjoy Dagoba...and they are local for me!
- 1/4 cup maple syrup or coconut nectar, or honey (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!)
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon sea salt
Place all ingredients into a food processor and process until well mixed, occasionally scraping down the sides as necessary. You want to make sure all ingredients are incorporated and the coconut is starting to break down a bit and release its oils, it will be thick!
Chill in the freezer or fridge until firm.
Store in an airtight container, in the fridge or freezer.