Macaroon Truffles


These delectable little bites are – if you will – the love child of my Coconut-Oat Macaroons and chocolate truffles.


They are almost completely raw, sweetened only with maple syrup, and easy to make. No oven. No refined sugar. No long hours spent in the kitchen.

Sounds like a pretty good summer dessert, no?


The filling is simply unbaked macaroon dough – which is egg-free, so no worries about salmonella! – and the coating is a mixture of coconut oil, cocoa powder, and maple syrup. Yep, we’re actually making our own chocolate “sauce” for these truffles! It may sound like too much trouble to go to, but I promise you it’s just as easy and quick as melting store-bought chocolate.

Just a note: if your maple syrup is cold, the chocolate will seize up because coconut oil solidifies when cool. A quick round in the microwave softens it right back up. You probably won’t end up with perfectly smooth and shiny chocolate-coated truffles, but their flavor absolutely makes up for their appearance. You’ll want to keep the truffles in the fridge if – like here in Massachusetts lately – it’s hot where you live.


Next time I’ll have to add some finely chopped almonds for an Almond Joy version!


Macaroon Truffles


by Lauren Zembron

Prep Time: 20 minutes

Cook Time: 0 minutes

Ingredients (24 truffles)

  • 1 batch unbaked Coconut-Oat Macaroon dough
  • 2/3 cup organic virgin coconut oil, melted until liquid
  • 2/3 cup unsweetened dark cocoa powder, sifted to remove any clumps
  • 1/4 cup pure maple syrup, preferably grade B


Make macaroon dough through step 3 according to recipe directions. NO NOT BAKE.

Using a mini ice cream scoop or spoon, scoop out dough and roll into balls with your palms. Place dough balls onto cookie sheet, cover with plastic wrap, and refrigerate until chilled & hardened, at least 30 minutes.

In a microwave-safe bowl, combine the liquid coconut oil, sifted cocoa powder, and maple syrup. If the mixture seizes up, (like mine did – this happens if your maple syrup is cold), heat in the microwave until pourable, about 15-20 seconds.

Dunk dough balls into chocolate sauce, roll around until completely coated, remove with a fork, and place on a parchment paper-lined cookie sheet.

Place truffles in the refrigerator and chill until fully set, at least 10 minutes.

Store in refrigerator.

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19 thoughts on “Macaroon Truffles

  1. I will make anything macaroon related that you post. ;) And I’ve been making something similar recently. While making your macaroons, I discovered that I prefer eating the dough over the cookies, so I’ve been making a lot of raw macaroon dough balls (mostly lemon and lime!) But without the chocolate. Chocolate sounds like a nice addition! :)
    Erin @ Texanerin Baking recently posted..Strawberry Lime White Chocolate Truffles

  2. Lauren! Wow! These look just amazing. I love macaroons, just love them and you have made them so easy to make. The pictures bring back lovely memories. Thank you so much.


  3. I think this recipe looks awesome and I want to try it right away…unfortunately I don’t know the “unbaked Coconut-Oat Macaroon dough” recipe. I ran a couple of searches on your site and couldn’t find one. Can you help me find it or share it? Thanks so much…

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