Double Chocolate Orange Macaroons (gluten-free, Paleo)

These Double Chocolate Orange Macaroons combine two kinds of chocolate with orange for a fun sweet treat.

They’re fast and easy to make, plus the recipe makes a lot so it’s great for the holidays or a bake sale.

And not only are these healthy macaroons naturally gluten-free, they’re dairy-free, nut-free, oil-free and Paleo, plus I include a keto option.

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Double Chocolate Orange Macaroons

I love macaroons. They’re like sweet, coconutty clouds. And when they’re dipped in chocolate? Even better.

I also love how macaroons are naturally gluten-free, so someone like me with a gluten intolerance can enjoy them.

So I wanted to create my own version of this classic cookie with even more chocolate flavor, plus a few simple tweaks to make them Paleo friendly.

Out goes the traditional sweetened shredded coconut. This recipe uses the unsweetened kind.

And to sweeten the macaroons, this recipe uses honey or maple syrup.

Cocoa powder and orange zest turns them into chocolate macaroons.

And then a quick dip into melted chocolate turns them into Double Chocolate Orange Macaroons!

You still get the slightly crispy outside with the soft, creamy interior without the buckets of sugar.

What you need for Double Chocolate Orange Macaroons

Ingredients:

• 1 (15 oz.) can full-fat unsweetened coconut milk
• 1/4 cup unsweetened cocoa powder
• 1 orange (you’ll need the zest and 1 tablespoon juice)
• 1/3 cup honey or pure maple syrup
• 12 oz. (about 4 3/4 cups) unsweetened shredded coconut
• 3 egg whites
• 1 cup chocolate chips (dairy-free and/or Paleo if necessary, such as Enjoy Life! or Hu Kitchen) (I prefer dark chocolate but you can use milk chocolate if you like)
• 1 tablespoon coconut oil

Equipment:

• 1 large mixing bowl
• 1 medium mixing bowl
• 1 small mixing bowl
• a whisk
• a hand mixer
• a spatula
• a 2-tablespoon ice cream/cookie scoop or 2 regular tablespoons
• measuring spoons
• measuring cups
• a microplane grater
• 2 stainless steel baking sheets
• parchment paper

How to make Double Chocolate Orange Macaroons

Heat the oven 350°. Line 2 baking sheets with parchment paper.

In a large bowl, whisk the coconut milk and cocoa powder. Then whisk in the zest of one orange, one tablespoon of orange juice and 1/3 cup honey or maple syrup.

Stir in the unsweetened shredded coconut.

In a medium bowl, use a hand mixer to whip the egg whites until firm but not stiff.

Use the spatula to stir the egg whites into the coconut mixture. It’s evenly blended when there’s no white bits of egg whites visible.

Use the cookie scoop or 2 tablespoons, scoop 2 tablespoon-sized packed mounds onto the baking sheets, spacing them about 1″ apart (they don’t spread as they bake).

Bake the cookies for 35-40 minutes, swapping and rotating the pans halfway through cooking time.

Let the cookies cool completely on the baking sheets.

Once they’re cool, melt the chocolate chips and coconut oil in a small bowl in the microwave by nuking them for about 1 minute and 30 seconds, stirring the mixture every 30 seconds.

Dip the bottom of the cooled cookies into the chocolate mixture and place them back on the baking sheets. If the cookies seem a bit crumbly, use a spoon to help lift them out of the chocolate mixture.

Chill the cookies in the fridge for at least 1 hour or up to 1 day.

Enjoy straight from the fridge or leave them out for about an hour or so to slightly soften (the chocolate coating should still stay solid until the room is very warm).

Storage/make ahead

The cookies can be stored in an airtight container in the fridge for up to 5 days.

The cookies can also be frozen in an airtight container or baggie for up to 3 months. Thaw overnight in the fridge.

Substitutions and variations

• You can use cacao powder in place of the cocoa powder.
• You can leave out the orange zest and orange juice if you wish.
• You can skip dipping the cookies in the chocolate.
• For a Mexican chocolate flavor, try adding a pinch of both ground cinnamon and cayenne.
• To make them keto, replace the honey/maple syrup with a keto sweetener like this keto maple syrup. Use keto chocolate chips for the coating.
• To cut the recipe in half, reduce all the ingredients by half. For the egg whites, use one egg white. Then measure out 1.5 tablespoons from another egg white (a normal egg white is usually around 3 tablespoons, so this will get you half the amount) and add that as well.

Other recipes you might like:

1. Paleo Chocolate Chunk Cookies
2. Paleo “Peanut” Butter Cookies (nut-free)
3. “Ugly But Good” Italian hazelnut cookies (Paleo, gluten-free)
4. Chocolate Ricotta Pudding
5. Paleo Gingerbread Muffins

Print Recipe

5 from 2 votes

Double Chocolate Orange Macaroons (gluten-free, Paleo)

These easy Double Chocolate Orange Macaroons have 2 kinds of chocolate combined with the bright flavor of orange. They're perfect for the holidays or a bake sale. And these healthy macaroons are gluten-free, dairy-free, nut-free, oil-free and Paleo!

Prep Time20 minutes mins

Cook Time40 minutes mins

cooling time30 minutes mins

Total Time1 hour hr 30 minutes mins

Course: Dessert

Cuisine: Italian

Keyword: chocolate coconut macaroons, chocolate dipped, easy, gluten free, healthy, paleo

Servings: 36 cookies

Author: Don Baiocchi

Ingredients

• 1 (15 oz.) can full-fat, unsweetened coconut milk
• ¼ cup unsweetened cocoa powder
• 1 large orange (you'll need the zest and 1 tablespoon juice, divided)
• ⅓ cup honey or pure maple syrup
• 12 oz. unsweetened shredded coconut (about 4 ¾ cups)
• 3 large egg whites
• 1 cup chocolate chips (dairy-free/Paleo, if necessary)
• 1 tablespoon coconut oil

Instructions

• Heat the oven 350°.
• Line 2 baking sheets with parchment paper.
• In a large bowl, whisk the coconut milk and cocoa powder.
• Whisk in the zest of one orange, one tablespoon of orange juice and the honey or maple syrup.
• Stir in the unsweetened shredded coconut.
• In a medium bowl, use a hand mixer to whip the egg whites until firm but not stiff.
• Use the spatula to gently stir the egg whites into the coconut mixture. It's evenly blended when there's no white bits of egg whites visible.
• Using a 2-tablespoon ice cream/cookie scoop or 2 tablespoons, scoop 2 tablespoon-sized packed mounds onto the baking sheets, spacing them about 1" apart (they don't spread as they bake).
• Bake the cookies for 35-40 minutes, swapping and rotating the pans halfway through cooking time.
• Let the cookies cool completely on the baking sheets.
• Once they're cool, melt the chocolate chips and coconut oil in a small bowl in the microwave by nuking them for about 1 minute and 30 seconds, stirring the mixture every 30 seconds.
• Dip the bottom of the cooled cookies into the chocolate mixture and place them back on the baking sheets. If the cookies seem a bit crumbly, use a spoon to help lift them out of the chocolate mixture.
• Chill the cookies in the fridge for at least 1 hour or up to 1 day. Enjoy straight from the fridge or leave them out for about an hour or so to slightly soften (the chocolate coating should still stay solid until the room is very warm).

Notes

Storage/make ahead

The cookies can be stored in an airtight container in the fridge for up to 5 days.

The cookies can also be frozen in an airtight container or baggie for up to 3 months. Thaw overnight in the fridge.

 

Substitutions and variations

• You can use cacao powder in place of the cocoa powder.
• You can leave out the orange zest and orange juice if you wish.
• You can skip dipping the cookies in the chocolate.
• For a Mexican chocolate flavor, try adding a pinch of both ground cinnamon and cayenne.
• To make them keto, replace the honey/maple syrup with a keto sweetener like this keto maple syrup. Use keto chocolate chips for the coating.
• To cut the recipe in half, reduce all the ingredients by half. For the egg whites, use one egg white. Then measure out 1.5 tablespoons from another egg white (a normal egg white is usually around 3 tablespoons, so this will get you half the amount).

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