There are loads of no-bake macaroon recipes all over the internet, but what you’ll quickly find is that they’re PACKED with sugar. The sugar is an important component too, as it melts with milk and butter to make a binding substance without needing an oven. They’re fracking delicious, but I can never just have one so I’ve come up with a slightly healthier version (not healthy–just healthier) to satisfy those chocolate and coconut cravings any sane person gets from time to time.
These cookies are super easy to whip up, and the added coconut oil in place of butter amps up the coconut deliciousness.
Prep Time: 15 minutes
Yield: 20 cookies
- ½ cup coconut oil
- ½ cup chocolate chips
- ¼ – ½ cup sugar, depending on preference
- ⅓ cup cocoa powder
- 2 cups quick oats
- 1 cup coconut (I used unsweetened)
- 1 tsp vanilla
- 1/2 tsp salt + more to sprinkle on top
- Melt coconut oil, chocolate chips, and sugar in a medium saucepan on low heat.
- Remove from heat. Whisk in cocoa powder and vanilla until thoroughly combined.
- Mix in remaining ingredients.
- Place spoonfuls on wax paper over a baking sheet or plate. Press down firmly and refrigerate for at least one hour. It will seem like the macaroons won’t stick together, but once they cool off in the fridge the coconut oil will do it’s thing and bind it all together. Store in fridge for up to a week (if they last that long).
- TIP: Also makes a fantastic no-bake crust for cheesecakes and tarts.