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Toasted Chocolate and Coconut Fudge Macaroons

These macaroons are almost like truffles. They are so easy to make and store that you'll want to have them ready all holiday season.

Course Dessert
Cuisine American
Keyword fudge macaroons, paleo macaroons
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 24 macaroons
Calories 113 kcal



  1. In your food processor grind the cashews and coconut butter until smooth

  2. Place a medium sized sauce pan on medium heat on the stove

  3. Add your cashew-coconut mixture, honey and vanilla to pot and stir well

  4. Once your mix has been heating for a couple minutes add the cocoa powder and stir well until all the cocoa powder chunks have dissolved

  5. Add the sea salt and stir well

  6. Remove your saucepan from the heat

  7. Turn your oven on to 300F

  8. Add the shredded coconut to your pot and stir until ingredients are combined

  9. Let the ingredients in your pot cool for 5-10 minutes (it is easier to form the balls if the mixture is cool)

  10. Line a cookie sheet with parchment paper

  11. Create 1 inch balls with your dough and place on lined cookie sheet (** HINT: these are very crumbly so wet your hands every couple of balls and they will stick better. Use the palm of your hands and press firmly to make the balls)

  12. Cook the macaroons for 10-11 minutes (you don't want to overcook these or the bottoms will burn and turn dry)

Recipe Notes

I actually like these better when they are cold. The fudgy centre just tastes better that way somehow.

Nutrition Facts
Toasted Chocolate and Coconut Fudge Macaroons
Amount Per Serving (1 macaroon)
Calories 113 Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 5g31%
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Sodium 7mg0%
Potassium 75mg2%
Carbohydrates 8g3%
Fiber 2g8%
Sugar 5g6%
Protein 2g4%
Vitamin C 1mg1%
Calcium 6mg1%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.