Coconut Macaroons

Okay, so let me start off by saying that as I kid I hated anything and everything coconut. It wasn’t just the chewy, stringy texture that made me turn my nose up at it but also the flavor was something I just couldn’t stand.

EVERY Halloween my sister and I would commence the night in our room, dumping out all our loot and begin a game or trading.

And every year without fail, the Almond Joy bars and the Mounds bars were left , cast away in a pile designated for mom and dad. They loved coconut and since we couldn’t stand the stuff we willingly surrendered this “unedible” candy to them.

Now I can say with full certainty that they will never get another piece of coconut candy from me.

I LOVE the stuff.

Coconut flakes, coconut oil, coconut cream, coconut milk you name it, I’ll eat it. 

So recently I was craving one of those bars and I decided to try a make healthier version without all the high fructose corn syrup and preservatives.

The one thing I remembered from those old school bars was the coconut filling, which is obviously the star, I mean its basically whole dessert. The coconut was soft, and almost sticky. Regular coconut milk mixed with the coconut shreds would not get me that same consistency. I was doing some research before and most not vegan recipes use condensed milk, eh, not gonna work for me.

Then I discovered it. They make a condensed COCONUT milk. Shout out Thrive market for having the best GOOOODS. I actually bought all these ingredients from Thrive and all for under $15! ( if you click on the links here you’ll get 25% off your first order!)


And let me just say it was a success.

Sweet, but not hurt your tooth kind of sweet, soft, COCONUTTY goodness in a decadent little chocolate covered ball. 


Coconut Macaroons

Prep Time 2 minutes
Cook Time 10 minutes
Freeze 1 hour
Total Time 1 hour 12 minutes


  • 2 1/2 cups unsweetened coconut shreds not flakes
  • 1 can-8 oz. sweetened condensed coconut milk I found this on Thrive market
  • 2 cups chocolate chips
  • 1 tbs coconut oil
  • 2 tbs matcha powder Optional
  • Coconut for topping Optional


  • In mixing bowl mix together coconut shreds, milk (and matcha powder if desired).
  • Roll or scoop into into 1/2” balls
  • Place on parchment lined baking sheet and chill for 30 mins.
  • In double boiler add chips and oil over medium heat and stir continuously until silky smooth. DO NOT OVER HEAT or chocolate will become gritty. It should take about 5 to 7 minutes.
  • Coat balls in chocolate and sprinkle with coconut and replace on lined baking sheet and freeze for another 30 mins.


TIP. I keep mine in the freezer until I want to eat, then I let defrost and eat!
  • Peter
    June 28, 2019 at 10:02 pm

    Brittany this blog is fantastic. I love the blog. Keep up the good work.