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Chocolate Chip Coconut Macaroons

  • Author: Jessi's Kitchen
  • Prep Time: 15
  • Cook Time: 25
  • Total Time: 40 minutes
  • Yield: 24 1x


  • 3 cups shredded coconut
  • ¼ cup raw honey
  • 1/3 cup unsweetened applesauce
  • 1/3 cup canned coconut milk
  • 3 Tbsp coconut oil, melted
  • 2 tsp vanilla extract
  • 1/2 cup mini chocolate chips
  • 3.5 ounces dark chocolate (for dipping)


  1. Preheat oven to 325. Line a baking sheet with parchment paper.
  2. Place the shredded coconut, honey, applesauce, milk, oil, vanilla extract and chocolate chips in a bowl and mix thoroughly.
  3. Take a heaping tablespoon of batter with a scoop and pack it together tightly (if it won’t pack together then refer to notes below).
  4. Place the cookies on the baking sheet and cook for 20-25 minutes. The bottoms should be browned and the top starting to.
  5. Let the macaroons cool on the baking sheet for about 10 minutes and place on a cooling rack.
  6. Let them cool completely before eating them. A minimum of one hour.
  7. Melt the dark chocolate in a bowl and dip the bottom of the macaroons.
  8. Place them head down and allow the chocolate to harden. Store in the refrigerator.


  • Notes: You MUST pack the batter tightly or they won’t cook correctly and will probably fall apart.
  • If your batter is not sticking add some more coconut oil. If that doesn’t help then add more applesauce.
  • For a vegan option: Sub the honey for maple syrup