Coconut-Cacao Nib Macaroons

These macaroons are easy to make and can be made weeks ahead of time and kept in the refrigerator. The cacao nibs give them depth that balances nicely with the richness of the coconut oil. A great dessert for guests who are dairy-free or gluten-free!

Here are step by step instructions:

Coconut-Cacao Nib Macaroons

Makes 1½ dozen macaroons / 9 servings

½ cup raw almonds
8 large Medjool dates, pitted
1 cup dried shredded coconut (unsweetened), divided
2 tablespoons Dr. Bronner’s Organic Coconut Oil
3 tablespoons coconut sugar
¼ teaspoon sea salt
3 tablespoons cacao nibs

Combine the almonds and the dates in a food processor.

Process until a chunky “dough” forms.

Add ¾ cup of the shredded coconut, as well as the Dr. Bronner’s Organic Coconut Oil, coconut sugar, salt, and cacao nibs, and process until well combined.

Stop the machine and check the consistency – dough should stick together easily when pinched. Depending on the moisture level of the dates, you may need to add a bit of water (a teaspoon at a time), and process again until the crumbs stick together very easily.

Place the remaining ¼ cup of shredded coconut in a shallow bowl. A tablespoon at a time, form the dough into compact balls, and roll each ball into the loose coconut shreds until completely covered.

Refrigerate the macaroons for 30 minutes before serving. Store in the refrigerator for up to 3 weeks.

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Julie Morris

Julie Morris is a California-based natural foods chef, on-camera personality, and New York Times best-selling cookbook author. Julie’s mission is simple: to share recipes and nutrition tips that make a vibrantly healthy lifestyle both easy to achieve and delicious to follow.

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  • Julie Crispin

    This looks amazing – I would toast the coconut it is rolled in for a sweater nuttier taste.

  • Michael B

    Can you make these without a food processor? How about a small (single-serving) blender??