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Joanna BROWN

Rejoice Nutrition Wellness

Raw, Vegan Chocolate Macaroons

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I always love finding new ways to take a classic cookie recipe and “health it up”. Many of these attempts have ended in total failure. An example was trying to adapt my grandmother’s shortbread and sugar cookie recipe — without butter and sugar, they are just not the same. Finding a way to bring those traditional recipes into the new age, when we want our food to give back to our bodies, is still a work in progress.

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However, there have been some successes, which I love, because, not only do these taste good and fulfill a craving for sweets, but I also feel great after I eat it. I remember Coconut Macaroons always making their way into the cookie exchange tins. This recipe is so quick and easy and is no more just a seasonal treat but something that we enjoy year round.

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Dates provide a dose of fiber, supporting healthy digestion, B vitamins help us when we feel stressed, and minerals such as potassium, manganese, and iron. Coconut contains both antimicrobial benefits as well as promoting the good cholesterol (HDL) for heart health, while raw cacao powder is rich in minerals including magnesium, that helps with mood and relaxation, and also zinc for antioxidant benefits.

Raw, Vegan Chocolate Macaroons

These are so good,so fast to make, and so pretty. When you have a sweet craving or need a quick energy boost these are a great treat to have on hand.
Prep Time 5 minutes
Total Time 35 minutes
Servings 12 balls


  • 2 cups + 3 tbsp dried coconut
  • 1 tbsp. vanilla powder
  • 1 tbsp. raw cacao powder
  • 1 tbsp. maple syrup
  • 1/4 tsp. fine sea salt
  • 1.5 cups dates, soaked and pitted


  • Place your dates in a bowl of water filtered water for 30 minutes
  • Place everything (except reserve the 3 tbsp. of coconut for rolling), into the food processor and process for about 2-3 minutes or until the mixture binds together. Set this mixture aside.
  • Using a tsp. or a small ice cream scoop, roll the mixture into small balls into your hands.
  • Roll the macaroons in the reserved shredded coconut on a plate until well coated.
  • Place in the fridge for about 10-15 minutes to firm and enjoy.


These keep great in the freezer in an airtight container for 1-3 months.

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