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Toasted Chocolate and Coconut Fudge Macaroons

(Paleo, Dessert, Gluten Free, GAPS)



  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)