No-Bake Samoa Macaroons

4 from 1 reviews


  • 2 large, soft medjool dates*
  • 1 Tbsp. cashew butter
  • 2 Tbsp. coconut oil, divided
  • 34 Tbsp. unsweetened shredded coconut, plus more for topping
  • 2 Tbsp. cocoa powder
  • 1 Tbsp. pure maple syrup


  1. In a small bowl, mash dates and cashew butter until mostly smooth.
  2. 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.
  3. Measure out 1 Tbsp.-full mounds onto a parchment/plastic wrap-lined plate. Place in the fridge to set, about 20 minutes.
  4. 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.
  5. 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.
  6. 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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