Chocolate Coconut Macaroons (gluten-free, paleo)


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Chocolate coconut macaroons are delicious, bite-sized chocolate treats and use just a handful of healthy, gluten-free, paleo-friendly ingredients.

Chocolate Coconut Macaroons |

If you’re in a choco-holic mood, I highly recommend these chocolate coconut macaroon mounds of happiness. Say that five times fast!

Similar to my Meyer lemon coconut macaroons, these bite-sized chocolate coconut macaroons are a great snack. There’s only a handful of ingredients needed to make these macaroons and odds are you likely already have them on hand.

So here’s what you do. Mix all the ingredients together in a bowl. Use a cookie scoop to dollop the chocolate coconut macaroons onto a baking tray and bake them for 20 minutes. After they’ve cooled, you’ll find that they’re slightly crispy on the outside yet soft and delicious on the inside.

And bonus – they travel well! So if you’re feeling like a picnic or maybe want to sneak some paleo munchies into the movies (just saying), give these a try.


More Easy Chocolate Recipes

Chocolate Truffle Tart (gluten-free, paleo)

Chocolate Avocado Pudding with Hazelnuts and Sea Salt

Sexy Superfood Hot Chocolate

Chocolate Coconut Macaroons

5 from 8 votes
Prep: 10 minutes
Cook: 20 minutes
Total: 30 minutes
Servings: 12 macaroons
Author: Lisa Bryan


Chocolate coconut macaroons are gluten-free and paleo and utterly delicious. The perfect chocolate sweet treat recipe.



  • Mix all ingredients in a bowl until well combined.
  • Using a 1.5 tbsp cookie scoop, scoop the mixture onto a baking sheet lined with parchment paper.
  • Bake at 325 degrees Fahrenheit for approximately 20 minutes, turning the baking sheet halfway through. The bottom of each macaroon will start to brown when finished.
  • Cool macaroons on the baking sheet for at least 15 minutes before transferring to a plate (otherwise, they will break apart).


Calories: 154kcal | Carbohydrates: 20g | Protein: 2g | Fat: 9g | Saturated Fat: 5g | Sodium: 79mg | Potassium: 99mg | Fiber: 2g | Sugar: 16g | Vitamin C: 0.2mg | Calcium: 17mg | Iron: 1mg
Course: Dessert
Cuisine: Italian
Keyword: Chocolate Coconut Macaroons, coconut macaroons, gluten free coconut macaroons, paleo coconut macaroons
Did you make this recipe?Mention @downshiftology or tag #downshiftology!

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About the author

Lisa Bryan

Lisa is a bestselling cookbook author, recipe developer, and YouTuber (with over 2.5 million subscribers) living in sunny Southern California. She started Downshiftology in 2014, and is passionate about making healthy food with fresh, simple and seasonal ingredients.

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Recipe Rating


  1. I was looking for a sweet that was quick and easy, and these fit the bill perfectly. I made mine small so I got got about 2 dozen. They are super yummy and my husband used the word ” Excellent “ to describe them. Will definitely be one of my go to recipes. Thanks Lisa!5 stars

  2. Where has this recipe been my whole life? These cookies were ridiculously delicious and my husband refused to let me share with our neighbors. I highly recommend doubling the recipe.5 stars

  3. Hi! do you think I can make this recipe without any honey or maple syrup? I’m only allowed stevia ( drops) at the moment . Do you think the recipe with work ?
    Thanks in advance!
    Or if you have any recipe that doesn’t required any sugars even the naturals one or that can be made without it ? I’ve had a look but there is always some unfortunately :(
    ( i’m on a anti-candida diet )

    1. Hi Nawel – for this recipe you do need the liquid sugar (honey or maple syrup) for the coconut macaroons to stick together.

  4. I must say, these are the best damn chocolate macroons I have had in the longest time. Perfect amount of chocolate and honey to satisfy your cravings5 stars

  5. It was super easy and delicious! I don’t usually care for macaroons as they are too sweet for me, but I gave it a try as I trust Lisa’s recipes. It was crispy outside and not too sweet. (I will probably reduce the sweetner a little more next time, though.) Thank you, Lisa!5 stars

    1. I’m so glad you enjoyed these macaroons! I always try and make sure not to overdo the sugar :)

    2. When I make this recipe exactly as you described, the bottoms of the cookies always burn. I only end up needing to cook them around 12 minutes. Why might this be?

  6. Hi Lisa! Thank you for the recipe! I am just wondering if I can use millet flour instead of the almond flour in your recipe, and butter instead of coconut oil, as these are the ingredients that I have on hand.

    1. Hi Lily – I’m glad you love the recipe! Unfortunately, because I haven’t tried this recipe with that variation so I’m not sure how it would turn out. But if you try it and it works, let us know!

  7. Perfect! Easy to prepare and so much healthier than the traditional version! They turned out lovely, slightly crispy on the outside and soft inside.5 stars

  8. Can I use sweetened coconut flakes instead of unsweetened? I have a bunch of it leftover from a previous recipe and now it’s just sitting in my fridge doing nothing. Can I use less honey or maple syrup to adjust for the sweetness?

  9. I honestly had doubts on the outcome of this recipe, since there are no eggs.
    Well, they turned out delicious.
    Luckily I’ve used up my ingredients, otherwise I’d likely bake as many as possible and eat them all in one go.
    Thank you Lisa, you’re a real master of the kitchen!
    PS: I’m Italian, and since you’ve travelled you know this means that I am extremely picky with food quality!!5 stars

    1. Thanks so much Malika – I’m happy you love them! And it does mean a lot to me. ;) x