Chocolate Chili Macaroons

This vegan macaroon recipe has been a huge hit with our friends and family! I found this recipe while my parents were visiting us in Phoenix. I wanted to make a natural vegan dessert for my dad and these turned out good enough that we had to make them again the next day! The original recipe called for just a pinch of chili powder and Sam thought that was sub-par, so when I asked him to make a second batch he loaded up on the spice. The rich chocolately honey flavor combined with the perfect spicy afterburn makes for a decadent dessert that can be thrown together in under ten minutes. Certainly doesn’t hurt that they are so perfectly bite-sized! Mmm.


  • 2 cups unsweetened shredded coconut
  • 1/4 cup cocoa
  • 1 Tbsp cinnamon
  • 1 Tbsp of chili powder (if sweet and spicy isn’t your thing, just throw in a pinch!)
  • Pinch of salt
  • 1/3 cup coconut oil
  • 1/4 cup honey
  • 1 Tbsp vanilla extract
  • 2 Tbsp full fat coconut milk or Cashew Cream


  1. Preheat oven to 350° and line a cookie sheet with parchment paper.
  2. Add all ingredients to a food processor and pulse until JUST mixed. If you are using finely shredded coconut then you can just mix by hand, too.
  3. Grease a rounded tablespoon with a little coconut oil, then scoop up some of the mixture and press flat against the side of the bowl to pack it tightly.01d65bc12978f575a894b0d986554d5a6a1fb9604e
  4. Tap the spoon on the pan, letting the cookie fall on to the cookie sheet. If necessary, use your fingers to fix the shape so that it is a nicely formed mound that holds together. Repeat with the rest of the mixture. You might need to clean off the tablespoon a couple times and re-grease.
  5. Bake for 10-11 minutes.
  6. Allow to cool for at least 10 minutes before moving from the pan so they don’t break apart. I slide the parchment paper off the hot pan onto the counter for expedited cooling/eating.



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