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vegan easter nests

Chocolate Almond Macaroons

Course Cookies, Dessert
Servings 18 cookies


  • 1 cup unsweetened shredded coconut
  • 1 cup almond meal
  • 1/3 cup cocoa powder
  • 1 teaspoon baking powder
  • 1/4 teaspoon sea salt
  • 1/3 cup brown rice syrup
  • 1/4 cup pure maple syrup (little scant)
  • 1 teaspoon pure vanilla extract
  • 3 tablespoons nondairy chocolate chips optional


  1. Preheat the oven to 350°F. Line a baking sheet with parchment paper.
  2. In a bowl, combine the coconut, almond meal, cocoa, baking powder, and salt and mix until well combined. In another bowl, stir together the rice syrup, maple syrup, and vanilla. Add the wet mixture and the chocolate chips (if using) to the dry mixture and mix until combined. You want a thick, dense mix.

  3. Use a small cookie scoop (or spoon) to scoop 1-tablespoon portions of batter onto the prepared baking sheet. (If you have a very large sheet, place all cookies on one sheet with just a little room between each; for a smaller sheet, bake in two batches.) Bake for 14 minutes. Let cool on the baking sheet for a minute, then transfer to a cooling rack to cool completely.

Recipe Notes

Per cookie: 105 calories, 2 g protein, 12 g carbohydrate, 5 g sugar, 7 g total fat, 53% calories from fat, 2 g fiber, 71 mg sodium