A Raw Vegan German Chocolate Pie can only be followed by no-bake, easy gluten-free vegan German Chocolate Macaroons, right? This simple treat is packed with wholesome ingredients and makes a delightful petite dessert or a convenient snack for lunchboxes. If you have shredded coconut, a few dates, pecans, and some chocolate, you can whip up a batch of these quick macaroons — they disappear fast!
P.S. My estimate for the final count of macaroons is approximate — a few friends helped themselves before I could finish counting. When your home is full of people and the fridge keeps producing new desserts, that happens!
German Chocolate Macaroons
5 from 1 review
German chocolate cake reimagined as macaroons. These gluten-free, vegan macaroons are coconut-forward and finished with a chocolate drizzle for a dairy-free, decadent bite.
- Author: Audrey @ Unconventional Baker
- Prep Time: 30 minutes
- Total Time: 30 minutes
- Yield: approx. 14 macaroons (~2 tablespoons each)
- Category: Cookies
- Method: No-Bake
- Cuisine: Dessert
Ingredients
- 2 cups toasted shredded unsweetened coconut (use untoasted coconut for raw version)
- 1 cup toasted pecans (use untoasted for raw version)
- 5 tbsp coconut oil, soft or liquified (not hot)
- 10 soft medjool dates
- 2 tbsp maple syrup
- ¾ cup non-dairy chocolate chips or chopped dairy-free chocolate (or use a dairy-free magic shell for a raw/paleo option)
- Optional: flaked salt for sprinkling
Instructions
- Place all ingredients except the chocolate and salt flakes into a food processor. Pulse in short bursts until the mixture holds together when pressed. Avoid overprocessing into a smooth paste — you want a sticky, textured mixture.
- Scoop and shape into balls (about 1–2 tablespoons each). Arrange them on a parchment-lined tray and freeze for 10–15 minutes to firm up slightly.
- While the macaroons chill, melt your chocolate in a double boiler or microwave, or prepare a vegan magic shell if using that option.
- Dip the bottom of each macaroon into the melted chocolate and let excess drip off. Place them back on the parchment. Drizzle any remaining chocolate over the tops (a fork works well). Sprinkle with flaky salt if desired. Refrigerate another 10–15 minutes for the chocolate to set, then enjoy.
Notes
Store leftover macaroons in the refrigerator. If you coat them with tempered store-bought chocolate, they will hold up at room temperature. If using an untempered magic shell or raw chocolate, keep the macaroons chilled because the coating will soften when warm.
The raw or paleo option is delicious but less shelf-stable at room temperature. Keep refrigerated until ready to eat if you plan to transport them.
