fbpx window.dataLayer = window.dataLayer || []; function gtag(){dataLayer.push(arguments);} gtag('js', new Date()); gtag('config', 'UA-98358523-1'); !function(f,b,e,v,n,t,s) {if(f.fbq)return;n=f.fbq=function(){n.callMethod? n.callMethod.apply(n,arguments):n.queue.push(arguments)}; if(!f._fbq)f._fbq=n;n.push=n;n.loaded=!0;n.version='2.0'; n.queue=[];t=b.createElement(e);t.async=!0; t.src=v;s=b.getElementsByTagName(e)[0]; s.parentNode.insertBefore(t,s)}(window, document,'script', 'https://connect.facebook.net/en_US/fbevents.js'); fbq('init', '208036239714612'); fbq('track', 'PageView');

FREE SHIPPING on all orders over $80

Double Chocolate Macaroons Banner

double dark chocolate macaroons

Original recipe, words & images: @floraandvino

These Double Dark Chocolate Macaroons are made with shredded coconut and dark chocolate. They’re ready in under an hour for a quick no-bake dessert this summer! 

You’ve probably seen vegan macaroons at the store in the refrigerated section. Well, today I’m going to show you how easy they are to make at home with just a handful of simple ingredients! They’re naturally sweetened with maple syrup and super chocolate-y. 

My original macaroons are a simple coconut, but I modified that recipe and added cacao powder. 

Because chocolate on chocolate is always a good idea, right? 


Here’s what you need to make Chocolate Chocolate Macaroons: 

That’s it! 


Double Dark Chocolate Macaroons

Double Dark Chocolate Macaroons

Yields: 12-16 servings

Total time: 20 minutes




Double Dark Chocolate Macaroons


  1. Add the shredded coconut to a food processor or high speed blender and pulse a few times to combine, careful to not over mix or you’ll end up with coconut butter.
  2. Add in the coconut cream, maple syrup, melted coconut oil, and raw cacao powder and pulse until well combined, scraping down the sides as needed.
  3. If the mixture looks too wet, add a little more coconut flakes. If it’s too dry and crumbly, add a little more coconut cream or coconut oil. You want the mixture to stick together when pressed with your fingers, but not soggy.
  4. Measure out heaping ~1.5″ TBSP and scoop onto a parchment-lined baking sheet or plate. Transfer the plate to the refrigerator or freezer to chill while you prepare the chocolate.
  5. Melt the dark chocolate chips  in a saucepan over medium low heat. stirring often.
  6. Dip the macaroons into the chocolate and place on a parchment- or wax paper-lined baking sheet or serving platter. Drizzle the tops with remaining chocolate and set in the refrigerator (or freezer) to cool until the chocolate is firm to the touch.
  7. Store leftover macaroons in an airtight container in the refrigerator for up to one week and freeze for long term storage.


Double Dark Chocolate Macaroons


Enjoy! If you make this recipe, be sure to post it to your social media and tag us @eschocolate on IG and @EndangeredSpeciesChocolate on FB!




Chocolate Bolo Bun

chocolate bolo bun

This recipe incorporates a chocolate twist to a traditionally Asian-style bun with a decadent chocolatey-filled center. The bolo bun or Hong Kong Style Pineapple Bun, known for its crusty "pineapple...

Cookie Butter Crunch Cookies served with rapsberries

chocolate cookie butter crunch

This Chocolate Cookie Butter Crunch is the perfect combination of sweet, salty, rich, and tart. With each component of this dessert having a star moment in every bite, you get...

Vegan Espresso Martini Cookies with ESC Espresso Beans dark chocolate bar

vegan espresso martini cookies

A perfect combination for your Holiday celebration! These Vegan Espresso Martini Cookies are a delicious twist on a classic cocktail and will be a showstopper at your next Holiday party....