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I created this recipe especially for my husband. Although he doesn’t particularly have a sweet tooth, he really adores coconut macaroons! Unfortunately the store-bought options for coconut macaroons contain egg whites and way too much sugar. So I decided to make my own version, autoimmune protocol compliant. The ingredients are easy to find and you probably already have most of them in your kitchen. Another perk is that there is no baking involved, which makes it an ideal recipe to try with little ones!
To shape or not to shape? There is absolutely no obligation to have perfectly shaped macaroons in order to enjoy them. Their size and curvature will not influence their taste in the least! That being said, I am a little bit OCD when it comes to preparing desserts and I like to spend the extra time making it look pretty. Here is my trick. I use a stainless steel tablespoon to scoop the coconut mixture out of the bowl, then I use another regular spoon on the side to “unglue” the macaroon. Give it a little pat with the tip of your fingers and voilà!
Now comes the fun part of the recipe (in my opinion!). The “chocolate” ganache. Because this recipe is strict AIP, I am using carob powder of course. If you have already successfully reintroduced cacao, you may use it instead of carob. There is no right or wrong way to drizzle the chocolate ganache on the macaroons. Just be generous. And you get to lick the spoon and the pan!
You can keep these coconut macaroons in the refrigerator up to one week in a closed container, although they never last that long at my house!
How to serve? Invite a friend, take your prettiest tablecloth and best china out of the cupboard, brew a steaming pot of your favorite tea, and enjoy with one, or two, or three of these delicious and elegant coconut macaroons!
- For the macaroons:
- ⅓ cup coconut cream (scooped from the top of a refrigerated can of coconut milk)
- 1 tbsp coconut oil
- 3 tbsp maple syrup
- 2 tbsp alcohol-free vanilla extract
- ½ tbsp gelatin
- 2 cups shredded coconut
- "Chocolate" ganache:
- ⅓ cup coconut milk
- 2 tbsp maple syrup
- 2 tbsp carob powder
- In a pan on medium heat, mix together the coconut cream, coconut oil, maple syrup, and vanilla extract.
- Remove from the heat and add the gelatin. Mix well with a whisk, making sure there is no clump.
- Immediately add the shredded coconut. Mix well again.
- Line a baking sheet with parchment paper.
- Using a tablespoon to scoop out small portions of the coconut mixture to form little mounds, line the macaroons on the parchment paper. Leave a 1-inch space around each macaroon.
- Prepare the chocolate ganache while the macaroons are setting.
- In a small pan on medium heat, mix together the coconut milk, maple syrup, and carob powder.
- Now comes the best part of the recipe! Drizzle a small amount of chocolate ganache over each macaroons.
- Place the tray of chocolate covered macaroons in the fridge for 30 minutes.
- Serve chilled with a nice cup of tea.
- Bon appétit!
These sound yummy! Can’t wait to try ;-). I’m still confused about the cocunt milk to use – .is the cocunt milk for the ganache from the can or the carton like the Silk brand? Thanks! Alaya
It is the cream of coconut you get, at the top of the can, when you place it in your refrigerator for a day. The brand I am using is Native Forest – classic
Hi! I was just wondering-is the 2 TBSPS of vanilla called for in the recipe accurate, or is it supposed to be 2 tsps? My mixture is so wet that it will not hold together at all, and I cannot figure out why! Also, do you only Heat the first set of ingredients until they come together?
I would appreciate any help you could give me! Thank you!
I have never bought carod powder before, is there a brand you recommend from Amazon? Thanks!
Carob = not carod! 🙂
The brand I am using is Chatfield’s and I find it at my local Natural Grocers. The most important is to make sure that there is nothing else than carob in the ingredients (no hidden gluten or other spices!).
[…] recipe for these delicious coconut macaroons has been published on the blog Autoimmune Paleo. Click here to read the full post and get the recipe! Before you go, watch the video showing me pouring the […]
Is there a way to substitute something for the gelatin? I recently found out I have a beef/red meat allergy. Thank you!
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is there a vegetarian option for the gelatin?
I’m confused about the Ganache. Should it be coconut Oil instead of milk?
The ganache with the milk remains runny, even when refrigerated.
I ran into the same problem. Did you ever try the coconut oil?
[…] adapted from https://autoimmune-paleo.com/raw-coconut-macaroons-with-chocolate-ganache/ […]
I would love to try this but I thought carob was a legume? I love carob flavor, but please enlighten me how carob is ok and cacao is not?
Carob is the pod not the bean, so it is included as per Sarah Ballantyne’s protocol. Enjoy!
[…] Autoimmune Paleo’s Raw Coconut Macaroons with ‘Chocolate’ Ganache […]
I just made them and they were absolutely delicious! It was a total hit in our house, and no one could believe these were AIP legal.
[…] 10. Raw Coconut Macaroons with “Chocolate” Ganache […]
If you are using regular vanilla extract, would you use the same amount?
I have done your macaronns version from your book (p.295) and I’m wonder if we keep the soak water from the dates ? Thank’s. (english it’s not my first language)
Hi Anick! You can toss the water, it is just to rehydrate the dates.