January is a funny month where I always try to get back on track after the crazy-indulgent holidays. I’m get ridiculously pumped up, ready to workout every day after work and working to clear my kitchen of any lingering treat-yo-self goodies. I find myself saying things like,”Let’s buy cute workout clothes as inspiration!”, “Let’s buy ALL the fruits and veggies at Trader Joe’s this week!”, and “Let’s make green smoothies all day long!”
…but then, without fail, January 2 rolls around, and suddenly my body totally forgets all of it’s health-forward intentions and longs for those craveable sugary treats somethin’ fierce.
Welp. Please tell me I’m not alone here.
So when the cravings come a-knockin’, I need something at the ready that can seriously satisfy, yet not totally undo all of my health and fitness goals for the winter months.
Friend, meet that something.
These No-Bake Samoa Macaroons are little nuggets of perfectly chewy, ridiculously flavorful, melt-in-your-mouth goodness that you can absolutely fit into your health goals for the year. They’re made from whole foods, refined sugar-free, vegan, AND gluten free, and they taste just like the king of all Girl Scout cookies: Samoas!
–>(Side note: what are those coconutty-caramely-chocolatey Girl Scout Cookies called in your neck of the woods: Samoas or Caramel deLites? I always kinda chuckled at “Caramel deLites”…there’s nothing “lite” about a cookie of this vigor. ?)
AND (best part!!) these No-Bake Samoa Macaroons only require 6 ingredients. WHAT?! I KNOW.
And it all starts out with the macaroon base. The classic caramel flavor is coming in the form of medjool dates! Y’all know I love dates, and use them in pretty much any way I can (like in overnight oatmeal, in homemade almond milk, and in an avalanche of chocolate and peanut butter). I love that dates are a natural sweetener, and that they really do taste like caramel. Nature’s caramel. OB-sessed.
Because these are macaroons, and because it’s one of the key ingredients in Samoas, we’ll need some unsweetened shredded coconut. I used this brand because I love how small the shreds are. But I’m sure you could use any shredded coconut that tickles your fancy. If you want to be totally awesome and play up the Samoa flavors even more, toast your coconut before adding it to the recipe – I have a step-by-step tutorial (with photos!) on how I toast my coconut in just 5 minutes here!
And we mustn’t forget about our beloved chocolate! I’m using a similar recipe to the one that I use on each and every chocolate recipe on my blog, but we’re making it even thicker so that it coats the macaroons perfectly. You can absolutely use melted chocolate chips if you so desire, but I always like to make my own melted chocolate because I know exactly what’s going inside: cocoa powder, coconut oil, maple syrup, and a little bit of love.
My mouth is seriously watering. Hold on a sec…gotta go grab one of these babies from the fridge.
Aaaaand I’m back. And about 1,000,000 times happier. Because chocolate + coconut + caramel makes for one very happy Alexa.
And one very happy you. Because I know you’re about go to absolutely (coco)nutty over these No-Bake Samoa Macaroons ?Print
No-Bake Samoa Macaroons
- Yield: 6 macaroons (easily doubled, tripled, etc.)
- 2 large, soft medjool dates*
- 1 Tbsp. cashew butter
- 2 Tbsp. coconut oil, divided
- 3–4 Tbsp. unsweetened shredded coconut, plus more for topping
- 2 Tbsp. cocoa powder
- 1 Tbsp. pure maple syrup
- In a small bowl, mash dates and cashew butter until mostly smooth.
- Melt 1 Tbsp. coconut oil, and add it to the date/cashew butter mixture. Mix until combined. Add 3 Tbsp. shredded coconut, and mix until combined. You may need to add an additional Tablespoon if your mixture is still gooey. You want it to come together easily, but it shouldn’t be too dry.
- Measure out 1 Tbsp.-full mounds onto a parchment/plastic wrap-lined plate. Place in the fridge to set, about 20 minutes.
- Meanwhile, make your chocolate dipping sauce. Melt the remaining 1 Tbsp. coconut oil in a small bowl. Add cocoa powder and maple syrup, and stir until smooth.
- After the macaroons are set, remove from the fridge and dip bottoms in the chocolate sauce. If desired, top with the chocolate sauce and a sprinkling of shredded coconut.
- Place back in the fridge to set completely, about 30 minutes. Store in the fridge in an air-tight container.
*If your dates are on the hard side, soak them in warm water for a couple of minutes. Drain REALLY well, then continue on with the recipe. You might need some additional coconut to bind everything together, but use your judgement. This recipe is really forgiving.
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