Strawberry Macaroons

January 14, 2019
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  • 1 cup packed unsweetened shredded coconut (small to medium flakes
  • 1/2 cup coconut flour
  • 3/4 cup frozen organic strawberries, thawed
  • 1/2 cup organic freeze dried strawberries
  • 2 tablespoons maple syrup
  • 2 tablespoons coconut oil, melted
  • a pinch of Celtic sea salt

Macaroon Base:

  • 1 cup dark chocolate squares or chocolate chips (I use Enjoy Life)


  • Combine all the ingredients (except chocolate) in a food processor (or high powered blender) and mix until well combined, about 3 minutes.  Chill in refrigerator for 15 minutes to firm up.
  • Use a small (or medium) cookie scoop to form balls and place on a parchment paper lined cookie sheet.  Place in freezer for 10 minutes.
  • In a double broiler, melt chocolate on medium/low heat until chocolate is melted and remove from heat.  Dip the bottom of macaroons into chocolate to coat the very bottom and place on the parchment paper.   Dry and serve.  Best kept in the refrigerator.

Optional:  Can drizzle chocolate on top of macaroons.  Can use blueberries instead of strawberries.

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