Raw chocolate macaroons are simple to make and loaded with good-for-you ingredients.
And I am sorry…..and I will go ahead and say it now.
Sorry (not) because once you make these incredibly easy and unbelievably good little morsels, you will curse my name for bringing them into your house. Unless of course your one of those people that can control yourself when tempting foods are around (teach me please!).
The only reason I made these was because I knew I could make them super small and portion control myself with just two. But that takes real will power…these are SO yummy!
Dark chocolate, coconut, dense fudgy texture, and no refined sugars…..a perfect treat!! And don’t forget that heart healthy coconut oil, dare I call these health food?! (my paleo almond joy bars have similar flavors!)
So don’t say I didn’t warn you!
Hail Merry is one of those companies I am happy to support: doing good things for our bodies…I love responsible companies!
This recipe was created going off the back of the Hail Merry Choco Macaroons ingredient list (and they are JUST as yummy!).
More Hail Merry copycat recipes:
- You won’t want to miss my Hail Merry Raw Lemon Tarts Knock-Off
- I was begged to make the chocolate version: Hail Merry Raw Chocolate Tart Copycat
- These Raw Strawberry Macaroons are beautifully pink and tart!
How do you make these low carb or keto cookies?
If you are following a keto diet, use you favorite low carb sweetener, in this case, I would use some stevia or powdered erythritol as not very much sweetener is needed!
I have also used liquid allulose!
Raw Chocolate Macaroons Recipe:
If you try these healthy chocolate macaroons, be sure to come back and leave a comment!
Raw Chocolate Macaroons- Hail Merry Knock-Off
Ingredients
- 2 cup grated unsweetened coconut make sure it is not expired and dried out
- 1/2 cup coconut oil scant
- 4-5 tablespoon cocoa powder good stuff, not cheap stuff, I really enjoy Dagoba...and they are local for me!
- 1/4 cup maple syrup or coconut nectar, or honey (or more to taste, not too much though, or you'll mess with the texture. You could also use liquid stevia as a sweetness booster!)
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon sea salt
Instructions
- Place all ingredients into a food processor and process until well mixed, occasionally scraping down the sides as necessary. You want to make sure all ingredients are incorporated and the coconut is starting to break down a bit and release its oils, it will be thick!
- Roll into little balls with your hands, or scoop some dough out, and plop down on a wax paper or a Silpat lined cookie sheet. I used my 1 1/2 tablespoon cookie scoop!
- Chill in the freezer or fridge until firm.
- Store in an airtight container, in the fridge or freezer.
Nutrition
Love this recipe! Chocolate and coconut makes such a great combo! Will make again π
So easy but next time I will cut the oil in half. They were very runny, but still tasty.
Just made these tonight, and although I think next time I will try a higher quality chocolate like you suggested, they turned out quite lovely with what I had on hand in my pantry already. I feel much better prepared for the cravings in the future.
Thanks Shannon!
OH! We are nearly addicted to Hail Merry Chocolate Coconut treats!!! I am not in a position to experiment with making up my own recipe, even though I’ve flirted with the idea a jillion times. THANK YOU for this recipe! I’m adventurous (er, foolhardy?) in some ways and one of them is to try a recipe on unsuspecting guests; so guess what one of my contributions to Thanksgiving dinner this year is going to be? π I’m so happy I finally discovered your website, Tessa! Thanks for all your work and, for the moment, especially this recipe!
You’re welcome Marla!! Hope they were tasty!
EEK! Thank you so much! I made them and they taste just like the chocolate ones! I’m so happy! I used the maple syrup to make them taste authentic. Perfect!!!
Great Judi, glad they made you happy!!
I just made them again! They are so yummy that about 5 mounds don’t make it to the fridge for hardening. π
Hello. My came out a bit dry and gritty. I only ate one so far but it was also a bit salty and not sweet. I only made a few macaroons and put the rest in the fridge in case it needed to be tweaked. I did melt my coconut oil and used about 5tbsp of raw cocoa. So maybe thatβs why itβs dry and unsweet. I also opted with maple syrup. All my ingredients are high quality and organic so that wasnβt the problem. I also was reserved a bit with the coconut oil because the recipe said scant. I had to look up what that meant lol because Iβm a newb to baking or recipe following.
Sounds like it needs to be processed more! The grittiness is from the texture of the coconut…so if you process longer, it will be less so. Also, sweetness is a total personal preference, you can definitely add more to your own tastes! I like sweet/salty chocolate things, but you could leave it out if that is your preference too!
Oh I see, thank you! Will try that. My husband just tried them and loves them just as they are lol! While I do sorta like them as they are, I donβt love them like I do the Hail Merry’s. Their texture and sweetness level is perfect! So I will make those tweaks and cross my fingers. Hopefully I get it right this time!
Thanks for the advice Tessa they are fantastic now! Going to make another batch right now!
Glad it worked out!! Enjoy!!
Made these tonight and they are delicious! I didn’t know if they could match the Hail Merry’s, and they did. They aren’t exactly the same, but they are very close, and oh so good. Thanks!
Thanks Marni! Glad you enjoyed them!
I love how easy these are, and with ingredients I always have on hand. π Thanks for sharing these at Savoring Saturdays, Tessa. π
I just made these! They were SOOO amazingly good!
Glad you liked them Colleen!! Thanks for stopping by!
These came out a bit oily for me too with 1/4 cup = 2 oz of coconut oil. However, for the next batch I used 1oz of coconut oil + 1 oz of coconut cream (cream from the coconut milk). It helped!
I just found Hail Merry’s & was delighted to find your recipe! I made them this afternoon & they turned out quite oily. My organic extra virgin unrefined coconut oil is solid which is how I measured the 1/4 cup. I assumed since it’s a raw recipe I shouldn’t heat/liquify the oil. Was I right? Just can’t understand why it tastes so oily. And I followed the recipe to a T. Thanks for your help!
Hey Ryan…best guess is the coconut..some dried varieties are super dry and suck up moisture…..was yours very moist? I bet adding additional cocoa/ coconut would have fixed your texture problem. Measuring your coconut oil solid is fine…that should have no effect in the recipe. Also, did you let them set in fridge? Do you live in a super warm areA and you coconut oil is very soft and scoopable?
They look delicious! Thanks so much for sharing the recipe at last week’s Naturally Sweet Tuesday! ~Aubree
Hi Tessa,
When I see raw chocolate I rush to explore the recipe, so I hopped over to your blog from Waste Not Want Not Wednesday and I am so delighted!Fortunately, I have all of the ingredients to make your raw chocolate macaroons so I can’t wait to make them!
Thank you, thank you, thank you! I just bought some of these yesterday and thought, “Awfully expensive, wonder if I could make them myself” – and here is your recipe!
Wondering if you (or anyone) has tried this recipe adding almond or peanut butter?
I have not…but they are not solid at room temp like coconut butter. But you have my creative juices flowing…an almond or sunflower seed chocolate bites would be really good emily!
Made these tonight. Wow, they are fantastic and very satisfying. Rarely do I make a healthy cookie recipe and think of it as a substitute for the real thing. However, these are great. Thank you!
You’re very welcome Tara, glad they hit the spot!
I’m making these right now and I’ll put them in the dehydrator for a while. Yum. I think the coconut oil problem some people have had is really a coconut issue. If you use unsweetened coconut, for example the kind in the bulk bins at Whole Foods, it is really dry and soaks up the coconut oil. If you’re using a bag of nice soft coconut, it doesn’t soak up the oil and the cookies will not be firm enough.
These are SO GOOD. Everyone in my family agrees!
Thanks Katy!
would agave nectar be ok in this instead of honey or syrup?
Of course Jaime! It IS sweeter, so use less to start!
Wow! Just made these! Delicious. I would add a little more coconut or a little less oil next time. Going to try the strawberry ones next time. THANKS!
Trying to figure out where I went wrong. This only made 14 balls and the cocoa and salt were overwhelming. I used 2 cups of coconut but it seems that maybe this should have been 4 cups. Any ideas?
I am not sure why some people are having issues with the coconut oil part Jamie….I use Nutivia brand primarily, and Trader Joe’s too. I have made these so many times with no issue…so I am baffled! That besides, I use a tiny little scoop to achieve 32 pieces…but you can make them larger as you did too. What brand of cocoa powder did you use? I have noticed some brands making my food taste down right awful…I usually use Dagoba or Frontier. AND everyone taste buds are unique, so back off on the salt and cocoa powder if you choose. Other readers have added almond flour to bind it up, another option you could try, or reducing the coconut oil to 1/3 cup.
Thank you for the recipe, but you should really think about placing a clearer warning about the amount of coconut oil earlier in the recipe. “Scant” means very little, or hardly any, yet you suggest that 1/2 a cup is the necessary portion. Putting the two terms side by side is a bit contradictory. Anyway, I think 1/4 cup of oil is about enough. 1/2 cup ruined it for me. I had to add a lot of almond flour to redeem the recipe. Aside from that, the end product was delicious (once I added about 1/4 cup of almond flour).
I made two batches tonight:) One with honey, and one with Maple Syrup, with the latter turning out much better. I also thought the amount of oil in the original recipe was too much, so I halved it in the second batch. I also added a touch more salt and and slightly more of the syrup than was called for. Super easy and super yummy!
thanks for sharing your feedback Julie!
I’d like to note that if you use the fine shredded coconut, rather than the medium shred, they will turn out more like the original.
These are ridiculously close to the real thing. I forgot about the “scant” note on the oil and used a full 1/2 cup. I will use a little less next time, but they still turned out really great.
They froze in minutes, and I moved them to the fridge after.
I love the Hail Merry ones, but they are a rare treat because they are just too pricey. I am so excited to now be able to make them myself at home!
Thank you!
thanks for the feedback Sara! You’re very welcome!
These are amazing. Thank you!
This is simply amazing. I make it ALL THE TIME. Thank you for the great recipe.
Thank you Micki, so glad you are enjoying them!!
Made these today! They were great – thanks!
Thanks for letting me know BreRoz!
For those of us without a dehydrator I learned this little tip: Pre-heat oven to 150 or lowest setting then turn it off and place macaroons (or whatever!) in the oven for desired amount of time. I’ve found for this recipe 6-12hrs or overnight is OMGMELTINYOURMOUTH!!! Although admittedly its REALLY difficult to wait that long!!! I’ve definetly tried them without “dehydrating” (bc i couldnt wait!) and they’re still very very good! But they are better, if u can believe it, after dehydrating.
will have to try this, thanks for he tip Maui Mama!!
Made these after not being able to buy these in Canada, but I put them in the dehydrator for 4 hours ahhh amazing, crispy on the outside gooey chocolate on the inside, best recipe my mother in law whom is not a healthy eater is going to make them, officially converted !
Thanks you so much for letting me know Amanda…I don’t own a dehydrator, so I can’t try your version, bummer! It’s awesome when real food is so darn delicious..it DOES convert people!
I think I used too much coconut oil, as the bag of coconut I used only had 14 oz. I redeemed them by sprinkling a scant tablespoon of almond meal flour. They held together great!
Thanks for the recipe, any ideas on what makes the plain macaroons so good? I was thinking almond extract?
Hi Brain! Glad you got the them hold together….I have yet to have issues in all the times I have made them..but yes…2 ounces less coconut might have been the issue there!
Which plain macaroons are you referring too? Hail Merry’s? I haven;t had those yet, but it looks like the only use almond flour…and raw vanilla extract. I should try those! I also want to try their newest tart, the vanilla one!
I am loving these! Got them tweeted and pinned!
Tessa, Thank-you so much for the lemon tart knock-off. It is wonderful. Please, please tell me, you are working on the chocolate almond butter tart. I am just getting my feet wet with raw and am delighted to have found you.
Soon Suzie, I promise!! Welcome!
Saw this recipe featured as part of Healthy Vegan Friday’s on Gabby’s site (the veggie nook). Will have to try it myself..I kinda have a thing for macaroons, especially chocolate ones π
Wow! This looks great. I love a good macaroons & with whole ingredients this makes it so much better!
Thank you Alaine, enjoy…just made a batch yesterday…already gone!
These were ALMOST a disaster. The Vegas heat must have been the reason, because I followed measurements exactly! So I ended up with a mix that wouldn’t hold a ball shape… refrigerated it… still not working….then added 6 dates and the mix back into the food processor… SUCCESS! It held together nicely and set up very firm in the fridge. Thanks for the recipe, I look forward to making it again soon, and definitely in cooler weather!
I am glad you got it hold together, so creative! I have never had that issue..but now you have me curious!! Thanks for letting us know your experience Almond Joy!
Necessity is the mother on invention Lindsey!!
These look yummy! I miss Hail Merry products. Since moving back home to Montreal no Hail Merry anything- anywhere!! π
Well now you can make them yourself!! Enjoy (:
Yum! Must try!
Wow these sound so good! Chocolate and coconut is just a ridiculously good combination π
I just made these for the first time tonight, after having tried the Hail Merry brand a few weeks ago. They were delicious, thank you! I might have processed them in the food processor for a little too long, though, because I ended up with a lot of excess coconut oil. I was using a small ice cream scoop and trying to compress them as much as possible, pressing out as much of the oil as possible. So next time I might reduce the amount of oil used. Still, they were quite yummy! Even my partner, who usually turns his nose up at my “weird low-carb creations” is loving them. π
The warmer it is, the longer it takes to set, I always store mine in the fridge for this reason. I will make another batch just to be sure!
Hi There Tessa,
Just a note to let you know I shared your awesome recipe on my monthly recipe round-up highlighting raw dishes. If you get a chance, come on over and check out the other inspiring raw recipes from sweet to savory.
http://www.thetastyalternative.com/2012/05/monthly-round-up-may-2012-raw-foods.html
Hugs,
–Amber
Thank Amber, I am heading over!
you sub ANY liquid sweetener!
Can you substitute agave for the maple syrup in this recipe?
Agave is very bad for you. Your body doesn’t recognize it as a sugar so it is processed through the liver. Stick with the truly natural stuff like honey or maple syrup. Your body will thank you for it..
I agree T Prince!!
So simple, yet soooo good, and I say that without even having tried one yet! π Great job, Tessa! I'll be giving these a try when the sweet cravings hit. π
Shirley
It would be fun to play with the dates concept…let us know if it turns out!
Can u tell me if there is a alternative for coconut oil? I just don’t like that strong rast and smell!! Thank u
possibly palm shortening, but it may not firm up enough Nina…refined coconut oil has a milder taste worth trying too!
Vegan, gluten-free and raw? What could be better in a dessert! Yum these sound and look amazing, I can't wait to try them! I have been avoiding sugar, so I think I'm going to try subbing the maple syrup with Medjool dates and see how they turn out. Hopefully as good as these!
too easy to make Chaya..I get that! Now being up at 2 am…it's been awhile since I've been up THAT late! Hope you like them…
Wow, wow!!! They look incredible. Who can say no to chocolate AND coconut–together??!! Thanks for submitting this to WW this week! π
DOUBLE bonus! These are just about perfect in so many ways!
I'll make them tonight! They are Paleo friendly too π