No-Bake Chocolate Dipped Banana Macaroons

Ingredients

• 15 g (½ cup)freeze-dried bananas
• 360 ml (1½ cups)unsweetened shredded coconut
• 150 g (about 160 ml; ⅔ cup)coconut cream, just the thick part from the top of a can of coconut milk
• 30 ml (2 tablespoons), meltedcoconut oil
• 60 ml (¼ cup)maple syrup
• 5 ml (1 teaspoon)vanilla extract
• 30 ml (2 tablespoons)cacao nibs or mini chocolate chips
• 113 g (4 ounces), melteddark chocolate

Instructions

1. 1

   Powder the bananas

   Crush the freeze-dried bananas to a powder using a spice grinder or a mortar and pestle.

2. 2

   Mix the ingredients

   In a large bowl, combine the shredded coconut, coconut cream, melted coconut oil, maple syrup, vanilla extract, banana powder and cacao nibs. Mix until evenly combined.

3. 3

   Shape and dip

   Use a small cookie scoop to portion the mixture onto a parchment-lined tray. Chill in the fridge or freezer until firm. Dip the base of each macaroon in the melted dark chocolate, return it to the parchment and drizzle over the remaining chocolate.

4. 4

   Chill to set

   Put the tray in the fridge until the chocolate sets, then serve. Keep any leftovers refrigerated.

What are banana macaroons?

Macaroons are small, coconut-based sweets; they’re different from the delicate, almond-based French macarons. This American-style no-bake version uses freeze-dried banana for concentrated fruit flavour and sets in the fridge rather than the oven.

Coconut cream binds the mixture, while a dark chocolate base and drizzle add a firm, bittersweet finish. The result is a chewy, rich treat with very little hands-on preparation.

Nutrition and macros by portion

The nutrition label shows one serving as written: 151 calories, 1g protein, 12g carbs, 13g fat.

Coconut, coconut cream and coconut oil provide most of the fat, while maple syrup, banana and chocolate contribute much of the carbohydrate; the recipe contains relatively little protein. Pair a macaroon with fresh fruit or serve it after a meal that includes a protein-rich food for a more balanced plate.

Why use freeze-dried banana?

Banana powder: crushing the fruit finely helps its flavour spread through the mixture without adding extra liquid. A spice grinder gives a particularly even powder, while a mortar and pestle works too.

Coconut: unsweetened shredded coconut keeps the mixture from becoming overly sweet and provides its characteristic chewy texture. Stir it through thoroughly so each scoop holds together.

Getting the mixture to hold

Coconut cream: use the thick part from the top of a can of coconut milk, rather than the watery liquid underneath. If the mixture feels loose, chilling it before scooping helps it firm up.

Even mixing: scrape the bottom and sides of the bowl as you stir so the syrup and cream coat the coconut evenly. A small cookie scoop makes portions that are easier to dip.

Firming and dipping

Chill first: the scoops need to be firm before they go into the melted chocolate, or they may lose their shape. Use the fridge or freezer as directed, and check that they feel set before dipping.

Chocolate finish: dip only the base of each macaroon, then place it back on the parchment. Drizzle with the remaining chocolate for the finished look.

Serving and texture

Once the chocolate has set, the outside is firm while the coconut centre remains chewy. Serve them straight from the fridge for a neat bite, or let them stand briefly if you prefer the centre a little softer.

They work well as a small sweet after a meal, alongside coffee or tea, or as part of a tray of bite-sized treats.

Timing and planning

The stated total time is 30 minutes, though the exact chilling time depends on how cold your fridge or freezer is. Allow the chocolate to set fully before storing or stacking the macaroons.

For a smoother workflow, line the tray and melt the chocolate before shaping the mixture. Keep the shaped pieces cold while you work through the dipping.

Recipe notes & tips

• Use the thick coconut cream from the top of a chilled can of coconut milk.
• Crush the freeze-dried bananas finely so there are no large pieces in the mixture.
• Line the tray with parchment before you start shaping the macaroons.
• Chill the scoops until firm enough to handle before dipping them.
• Let excess chocolate drip off each base before returning it to the tray.
• Refrigerate the finished macaroons until the chocolate has completely set.

Variations

• Add citrus: Mix a little finely grated orange zest into the coconut mixture for a bright note.
• Change the chocolate: Use a different dark chocolate to adjust how bittersweet the coating tastes.
• Use chocolate chips: Choose mini chocolate chips instead of cacao nibs for a sweeter, smoother centre.
• Add a topping: Sprinkle a few extra cacao nibs over the drizzle before it sets.
• Make smaller bites: Use a smaller scoop and shorten the chilling time as needed.

Common mistakes to avoid

• Using watery coconut milk: The mixture may not hold together; use only the thick cream from the top of the can.
• Leaving banana chunks: Large pieces can make the mixture uneven; grind the fruit to a fine powder.
• Dipping too soon: Soft scoops can fall apart in the chocolate; chill them until firm first.
• Overheating the chocolate: It can become difficult to dip with; melt it gently and stir until smooth.
• Moving them before setting: The chocolate coating can smudge; wait until it has hardened in the fridge.

How to store

Store the macaroons in an airtight container in the refrigerator for up to 5 days. They are best served chilled; no reheating is needed.

Frequently asked questions