A Raw Vegan German Chocolate Pie naturally calls for a batch of no-bake, ultra-easy Gluten-Free Vegan German Chocolate Macaroons. This simple treat is wholesome, satisfying, and perfect as a petite dessert, an afternoon snack, or a lunchbox surprise. If you have coconut, a few dates, pecans, and a bit of chocolate on hand, you can whip these up in no time. They’re quick to prepare, delightfully chewy, and every bite offers that familiar German-chocolate profile—coconut-forward with a ribbon of chocolate. Make a batch and expect them to disappear fast.
P.S. My estimate for the final count is approximate because a few good friends sampled several before I could finish counting. When your home is full of eager tasters and your fridge always hosts new desserts, this is what happens—treats get tested fast and often!
German Chocolate Macaroons
These are German chocolate cake flavors reimagined as bite-sized macaroons. Naturally gluten-free and dairy-free, they’re packed with toasted coconut and pecans and finished with a chocolate coating. They’re no-bake, simple to make, and perfect when you want an indulgent but wholesome sweet.
- Author: Audrey @ Unconventional Baker
- Prep Time: 30 minutes
- Total Time: 30 minutes
- Yield: approximately 14 macaroons (~2 tablespoons each)
- Category: Cookies
- Method: No-Bake
- Cuisine: Dessert
Ingredients
- 2 cups toasted shredded unsweetened coconut (use untoasted coconut for the raw version)
- 1 cup toasted pecans (use untoasted pecans for the raw version)
- 5 tbsp coconut oil, softened or liquified (not hot)
- 10 soft medjool dates, pitted
- 2 tbsp maple syrup
- ¾ cup non-dairy chocolate chips or chopped dairy-free chocolate (or use a vegan magic-shell alternative for a raw or paleo-friendly coating)
- Optional: a few flaky salt crystals for sprinkling
Instructions
- Combine all ingredients except the chocolate and salt flakes in a food processor. Pulse in short bursts until the mixture comes together and holds when pressed into a ball. Be careful not to over-process into a paste; you want a coarse, slightly sticky texture.
- Scoop and shape the mixture into balls, using about 1–2 tablespoons per macaroon. Place the formed macaroons on a tray lined with parchment paper.
- Freeze the macaroons for 10–15 minutes to firm up slightly before coating. This helps the chocolate set cleanly and keeps the macaroons from falling apart while dipping.
- Meanwhile, melt the non-dairy chocolate using a double boiler or microwave in short bursts, stirring until smooth. If you prefer a raw or paleo-friendly option, prepare a vegan magic-shell style coating and use it to dip the macaroons.
- Dip the bottom of each macaroon into the melted chocolate, allowing excess to drip off so the bottoms aren’t overly thick. Return the dipped macaroons to the parchment-lined tray. When all are dipped, drizzle any remaining chocolate over the tops for a decorative finish. Sprinkle with flaky salt if desired.
- Refrigerate the tray for another 10–15 minutes to allow the chocolate to harden. Store leftovers in the refrigerator. If you used tempered chocolate for the coating, the macaroons will hold up better at room temperature; otherwise keep them chilled until serving.
Notes
Store macaroons in the fridge in an airtight container. They will keep for several days refrigerated. If you use tempered or store-bought chocolate that sets firmly, the macaroons will also be fine at room temperature for shorter periods.
For a fully raw or easy paleo option, use untoasted coconut and pecans and coat with a raw-style magic shell. Keep in mind that an untempered chocolate coating will soften when warm, so refrigerate the macaroons until you’re ready to eat or transport them.
