Chocolate Covered Strawberry Macaroons are a delicious snack and dessert option packed with strawberry coconut flavor! They are vegan, gluten free and can be made raw.
What is the best way to start the weekend? Cookies, of course! Oh, and maybe a bottle of wine or a margarita too. Today I’m sharing a fun recipe for these Chocolate Covered Strawberry Macaroons. I used my favorite healthier coconut macaroon recipe that can be made raw, added fresh strawberries and then dipped them in chocolate. Kids and adults will love these cookies and you don’t have to feel bad about eating them because they are made without refined sugar and are vegan and naturally gluten free. I created these cookies in support of Cookies for Kids’ Cancer and am teaming up with a fabulous group of bloggers to bring you tasty cookie recipes to share with your valentine. Scroll down towards the bottom of this post for more details about how you can help me fight cancer and enjoy cookies too!
COOKIES FOR KIDS CANCER
I always jump at the chance to support Cookies for Kids Cancer because I want to help make a difference in the fight against pediatric cancer.
Did you know that cancer is the #1 cause of death of children by disease in the U.S.? There are 40,000 U.S. children actively battling cancer right now. With less than 4% of the National Cancer Institute’s budget going to all childhood cancer combined, I knew it was important for me to get involved.
Help us make a difference by donating to Cookies for Kids’ Cancer! Our goal is to raise at least $3000. Because these three companies: Dixie Crystals, Land O’Lakes and Mediavine have each pledged to match our donations raised through this campaign up to $3000!!!
Currently, we have raised: $1,465 ALMOST half way towards our $3000 goal, will you help us with a donation today? Every little bit helps. I can’t thank you enough for your support!
Now go make some cookies!!
Chocolate Covered Strawberry Macaroons
- 1 1/2 cups shredded unsweetened coconut
- 2/3 cup almond flour
- 1/4 cup pure maple syrup
- 3 tablespoons coconut oil
- 1/4 cup chopped strawberries
- 1/2 teaspoon pure vanilla extract
- 1/8 teaspoon sea salt
- 1/4 to 1/2 teaspoon beet root powder for additional color if desired (optional)
- 6 ounces dark chocolate chopped
- Preheat oven to 200 degrees F. Line a cookie sheet with parchment paper or a silicone baking mat. Add the coconut, almond flour, maple syrup, coconut oil, strawberries, vanilla extract and sea salt. Pulse until well blended and the mixture starts to clump. Add beet root powder, a little at a time to yield the desired color and flavor. Using a one inch cookie scoop, pack the mixture into the scoop and place cookie on cookie sheet. Bake in oven for 10 minutes. Turn off oven but leave the cookies inside for 15 additional minutes. Remove from oven and let cool completely. Store them in an airtight container in the refrigerator for up 4 hours.
- Melt the chocolate in a clean heatproof bowl over a pot of simmering water. Dip the bottom of the cookies in the chocolate and shake off the excess. Transfer to the cookie sheet. Refrigerate until ready to serve. (see notes for completely raw version)
- To make these raw, rather than baking them in the oven, dehydrate them for 8 hours on 110 degrees.
- These cookies are soft. They do not firm up like a standard cookie because they are meant to be (almost) raw. Chill them in the fridge to maintain the desired consistency and flavor.
Nutrition InformationCalories: 246, Fat: 20g, Saturated Fat: 13g, Sodium: 32mg, Potassium: 184mg, Carbohydrates: 15g, Fiber: 4g, Sugar: 8g, Protein: 3g, Vitamin A: 0.1%, Vitamin C: 2.4%, Calcium: 3.4%, Iron: 12.8%
*Nutritional information is an estimate. Please consult a doctor or nutritionist for the most accurate nutritional info.
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