Gluten-Free Dark Chocolate Dipped Coconut Macaroons – a delicious recipe with dates, banana, coconut, chocolate chips. Easy to follow and perfect for any occasion.
Serves 4
Snacks & Appetizers
Servings:persons
1
Soak the dates in hot water for 30 minutes, then drain and dry.
2
Preheat the oven to 350 degrees F and move a rack to the middle of the oven. Line a baking sheet with parchment paper.
3
Place the dates and bananas in a food processor. Blend until the consistency is a smooth paste. In a medium bowl, combine the banana-date mixture with the coconut and mix until fully incorporated. Using a spoon and your hands, lightly form 12 to 14 small balls, about 1-inch in diameter. Place the balls onto the prepared baking sheet.
4
Bake until golden brown on the bottom, 15 to 20 minutes, cool.
5
Microwave the chocolate chips for 45 seconds, stirring halfway through. Dip the cooled macaroons in the chocolate and return to the baking sheet. Refrigerate until the chocolate hardens, serve cold or at room temperature.
98
kcal
Calories
3
g
Fat
17
g
Carbs
1
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 4 ingredients. The key ingredients include: 8 whole pitted dates, quartered, 3/4 cup sliced banana (about 1 medium banana), 1 cup lightly packed sweetened flaked coconut, 1/4 cup dark chocolate chips.
Yes, Gluten-Free Dark Chocolate Dipped Coconut Macaroons falls under the Snacks & Appetizers category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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