Chocolate Orange Coconut Macaroons |

Chocolate Orange Coconut Macaroons

These egg free and dairy free coconut macaroons are sweetened with honey, orange, and topped with dark chocolate. They make a pretty holiday treat or gift, or just a nice cookie to have around during orange season.  Made with hazelnut meal for a totally gluten free and grain free cookie.

Course Dessert
Cuisine Vegetarian
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 20 cookies


  • 3/4 cup full-fat coconut milk from the top of a can
  • 1/4 cup honey*
  • 2 tablespoons orange juice about half an orange
  • Zest of an orange
  • 2 cups unsweetened shredded coconut
  • 1/4 cup hazelnut meal**
  • 1/4 teaspoon sea salt
  • 1/4 cup dark chocolate for dipping


  1. Preheat your oven to 180C / 350F and line a baking sheet with parchment paper.
  2. In a small sauce pan, gently heat the coconut milk over low heat until warm. Whisk in the honey until incorporated, followed by the orange juice and zest.
  3. In a large bowl, combine the coconut, hazelnut meal, and salt. Stir in the coconut milk mixture and let this sit for ten minutes to thicken slightly.
  4. Use a coffee scoop or spoon to make small mounds of the coconut mixture on your prepared baking sheet. The scoop I used is equivalent to a heaping tablespoon. Bake for 8-10 minutes, watching closely once they start to turn golden. Your baking time will vary depending on the size of the scoop you use. Turn the baking sheet halfway through the baking time for evenly browned cookies.
  5. Take the cookies out of the oven and let them cool on the baking sheet for 30 minutes before gently removing and cooling completely on a rack. Freeze them for at least 10-20 minutes before dipping them in the chocolate to make it easier.
  6. Dip one half of the cookie in chocolate and place it on a sheet lined with parchment. Repeat until all of the cookies are coated. You can either let the chocolate solidify at room temperature, or place the cookies in the fridge until the chocolate is hard to speed up the process. The cookies will keep in an airtight container in the fridge for up to one week.


* Brown rice syrup will work in place of honey, but the flavour will be slightly altered by the change. If you try another liquid sweetener with successful results please let me know.
** I used hazelnut meal because it's what I had, but almond meal or another nut would be fine, and I imagine ground sunflower seeds would also work for a nut-free option.