A Raw Vegan German Chocolate Pie is the perfect precursor to these no-bake, gluten-free, vegan German Chocolate Macaroons. This simple treat is full of wholesome ingredients and works beautifully as a petite dessert, an on-the-go snack, or a lunchbox surprise. With shredded coconut, dates, pecans, and chocolate, you can pull together a batch of these quick macaroons that are guaranteed to disappear fast. 
P.S. My estimate of the yield is a guess—friends sampled a few before I could count. If your fridge is always full of new desserts and eager tasters, you know how that goes!
German Chocolate Macaroons
5 from 1 review
German chocolate cake reimagined as a bite-sized macaroon. These gluten-free, vegan macaroons are rich in coconut and finished with a chocolate drizzle for a dairy-free indulgence.
- Author: Audrey @ Unconventional Baker
- Prep Time: 30 minutes
- Total Time: 30 minutes
- Yield: approx. 14 macaroons (~2 tablespoons each)
- Category: Cookies
- Method: No-Bake
- Cuisine: Dessert
Ingredients
- 2 cups toasted shredded unsweetened coconut (use untoasted coconut for raw version)
- 1 cup toasted pecans (use untoasted pecans for raw version)
- 5 tbsp coconut oil, soft or liquified (not hot)
- 10 soft medjool dates, pitted
- 2 tbsp maple syrup
- 3/4 cup non-dairy chocolate chips or chopped non-dairy chocolate (or use a DIY vegan magic shell for a raw/paleo-friendly coating)
- Optional: flaked salt for sprinkling
Instructions
- Place all ingredients except the chocolate and salt flakes in a food processor. Pulse in short bursts until the mixture holds together when pressed; avoid over-processing into a paste.
- Scoop and shape the mixture into balls using about 1–2 tablespoons per macaroon. Arrange them on a parchment-lined tray and freeze for 10–15 minutes to firm slightly.
- While the macaroons chill, melt the chocolate in a double boiler or microwave, or prepare your magic shell if using that option.
- Dip the bottom of each macaroon into the melted chocolate and let excess drip off. Return them to the parchment. Drizzle any remaining chocolate over the tops and, if desired, sprinkle with flaked salt. Refrigerate another 10–15 minutes until the chocolate sets. Serve and enjoy.
Notes
Store leftovers in the refrigerator. If you use tempered store-bought chocolate for the coating, the macaroons can be kept at room temperature. If you use the magic shell or an untempered chocolate for a raw or easy paleo version, keep the macaroons chilled because the coating can soften at warmer temperatures.
The raw/paleo variation is delicious but may be messier as an on-the-go snack unless kept chilled. They still taste excellent—just plan to refrigerate until ready to eat.
