No-Bake Chocolate Dipped Strawberry Macaroons (Gluten-Free, Paleo + Vegan)

Ingredients

• 15 g (½ cup)freeze-dried strawberries
• 120 g (1½ cups)unsweetened desiccated coconut
• 150 g (⅔ cup)coconut cream, just the thick part from the top of a can of coconut milk
• 28 g (2 tablespoons), meltedcoconut oil
• 60 ml (¼ cup)maple syrup
• 5 ml (1 teaspoon)vanilla extract
• 113 g (4 ounces), melteddark chocolate

Instructions

1. 1

   Crush the strawberries

   Crush the freeze-dried strawberries into a fine powder and set aside.

2. 2

   Mix the macaroon base

   In a large bowl, combine the desiccated coconut, coconut cream, melted coconut oil, maple syrup, vanilla extract and strawberry powder. Mix until evenly combined.

3. 3

   Shape and dip

   Use a small cookie scoop to portion the mixture onto a tray lined with baking parchment. Refrigerate until firm. Dip the base of each macaroon in the melted dark chocolate, return it to the parchment, then drizzle over the remaining chocolate.

4. 4

   Chill to set

   Return the macaroons to the fridge until the chocolate has set, then enjoy. Store any leftovers in the refrigerator.

What are strawberry macaroons?

Macaroons are small coconut-based sweets found in many traditions, with recipes ranging from baked to chilled. This version takes a no-bake approach, using coconut cream and maple syrup to bind the mixture.

Strawberry powder adds fruity flavour throughout, while a dark chocolate base and drizzle bring a crisp, bittersweet finish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 155 calories, 2g protein, 12g carbs, 13g fat.

Coconut, coconut cream and coconut oil contribute most of the fat, while the desiccated coconut, maple syrup and chocolate provide much of the carbohydrate. There is a modest amount of protein, mainly from the coconut and chocolate. Serve one or two macaroons with fresh fruit for a more balanced snack or dessert.

Why use freeze-dried strawberries?

Strawberry powder: crushing the fruit finely helps distribute its flavour through the coconut mixture without adding extra liquid. A fine powder also makes the macaroons easier to shape evenly.

Coconut cream: use the thick part from the top of a can of coconut milk, as directed. A watery portion may leave the mixture too loose to hold its shape.

Getting the mixture ready

Even mixing: stir until the strawberry powder and syrup are spread through the coconut, with no dry pockets. The mixture should clump when pressed together.

Portioning: a small cookie scoop makes similarly sized macaroons, so they chill and set at a similar rate. Place them on baking parchment to make handling the chocolate-coated bases easier.

Chilling and chocolate

Firming up: chill the shaped macaroons until they feel firm enough to lift without crumbling. The recipe gives no fixed chilling time, so use texture as your cue.

Dipping: dip only the bottom of each macaroon in the melted chocolate, then return it to the lined tray. Drizzle the remaining chocolate over the tops and chill again until set.

How to serve them

These are rich little bites, so serve them straight from the fridge alongside tea or coffee. For a dessert plate, add fresh berries or sliced fruit to provide a fresh contrast.

Keep them chilled until serving, particularly if the room is warm, so the coconut mixture and chocolate stay firm.

Making a batch ahead

The macaroons can be prepared in advance and kept in the refrigerator once the chocolate has set. Use a covered container to protect them from absorbing other fridge flavours.

If you are making them for a gathering, allow time for both chilling stages: first to firm the scoops, then to set the chocolate.

Recipe notes & tips

• Crush the strawberries thoroughly so the powder mixes evenly into the coconut.
• Use the thick coconut cream from the top of the can, not the liquid underneath.
• If the mixture is difficult to scoop, chill it briefly before shaping.
• Line the tray with baking parchment so the chocolate-coated macaroons lift off cleanly.
• Let the chocolate set fully in the fridge before transferring the macaroons to a storage container.

Variations

• Extra strawberry: reserve a little strawberry powder to dust over the chocolate before it sets.
• Chocolate finish: use all the melted chocolate for dipping if you prefer a thicker coating.
• Citrus note: add a little finely grated orange zest to the coconut mixture.
• Nutty crunch: press a few finely chopped nuts onto the chocolate drizzle before chilling.
• Different fruit: replace the strawberry powder with another finely crushed freeze-dried fruit.

Common mistakes to avoid

• Using runny coconut milk: the mixture may not hold together; use only the thick coconut cream from the top of the can.
• Leaving large strawberry pieces: they can make the mixture uneven; crush the fruit into a fine powder.
• Skipping the first chill: soft scoops can lose their shape when dipped; refrigerate until firm.
• Dipping before the macaroons are firm: they may crumble; wait until they can be lifted easily.
• Moving them before the chocolate sets: the coating can smear; chill them again before serving or storing.

How to store

Keep the macaroons in a covered container in the refrigerator for up to 5 days. They are best served chilled; no reheating is needed.

Frequently asked questions