If you aren’t a coconut lover, this recipe probably isn’t for you, just a warning (do you like peanut butter? Then try these instead). My love affair with homemade candy cups is continuing and it’s going in a coconut macaroon direction this time. It’s been baffling to me all my life that some people *hate* coconut and don’t want a thing to do with it. As for me, I was always the one rooting around those boxes of Russell Stover candy, looking for the coconut ones and leaving almost all the others behind (props to my grandparents, who are blog readers and always give us small boxes of candy for Christmas every year!). If I had it my way, the world would be all haystacks and coconut flavored things, I’ll take it all please. Outside of regular shredded coconut, coconut oil has obviously become a vegan baking favorite around here. So far, it’s been the best thing I’ve found to replace vegan butter in baking and has all kinds of perfect qualities that make it a spot on replacement. The one coconut product I hadn’t done much with until this recipe was coconut butter and man was I missing out! Coconut butter is basically blended up coconut, thicker than coconut oil and way more spreadable. I used the butter to give the filling for these cups a little more heft and shredded coconut went inside the cups and right on top, since we are living life here.
As with any other cups I’ve made, I wouldn’t pass up the cupcake liners when you go to make these. The liners make things so much easier when taking them out and gives them that perfect ridged edge that any good macaroon cups should have. I can’t go without thanking a reader who suggested these as a flavor combo on my Popped Amaranth Peanut Butter Cups recipe. I can’t remember who it is, but whoever you are, you are brilliant and these were well worth trying out!
Dark Chocolate Coconut Macaroon Cups
- Prep Time: 20 minutes
- Total Time: 20 minutes
- Yield: 6 -8 1x
- Category: Dessert
Description
Vegan macaroons are given a twist, with a coconut filling and lots of dark chocolate! (Vegan, no bake)
Ingredients
- 2 tablespoons coconut butter
- 1 teaspoon almond extract
- 1/2 cup shredded coconut
- 1 tablespoon coconut oil
- 1 1/4 cups dark chocolate (chopped)
- 1/3 cup shredded coconut
Instructions
- Line 6 wells of a muffin tin with cupcake liners, spray with nonstick spray and set aside.
- In a small, microwave safe bowl, melt together the coconut butter for about 30 seconds to a minute, stir in the almond extract and 1/2 cup coconut and set aside.
- In a small saucepan, melt together the dark chocolate and coconut oil over low heat. Stir constantly until just melted, then remove from heat and stir in the 1/3 cup shredded coconut.
- In the cupcake liners, spoon in about 1 tablespoon of the chocolate mixture, drop in 1 tablespoon of the coconut filling and top with another scoop of melted chocolate. Repeat until all have been filled. Freeze for at least 4 hours or until solid.
thenomadicvegan says
Oh my, these sound dangerous! Now I just have to make space in my hobbit-sized freezer to I can make them.
The Frosted Vegan says
It’s worth it! Promise.
Amber Harding says
Two bites and puff they are gone!
The Frosted Vegan says
That’s about how it goes 🙂
whiskandshout says
Coconut butter is my favorite! Love these little cups 🙂 So delicious- pinning!
The Frosted Vegan says
It’s so good!!
Liz @ Floating Kitchen says
My dad is a coconut hater and it totally baffles me! I love it. And these are just FABULOUS! Send me a dozen!
The Frosted Vegan says
I just can’t even, WHY?!
Charlotte Thompson says
Hi Sweetie. When I saw your recipe for these chocolate coconut cups knew I had to check it out for grandpa’s sake. Guess your love of coconut comes from him, and your great-grandpa as well (another coconut lover). Recently had chocolate withdrawal when our local supermarket did not carry Ghirardelli:s dark chocolate. This sounds like a real winner!
Love, Grandma and Grandpa
The Frosted Vegan says
Oh no, that sounds like a chocolate emergency! I’m glad the coconut loving gene was passed down to me, thanks to the grandpas 🙂 Love you!
Heartbeet Kitchen (@amanda_paa) says
coconut butter stuffed date are my favorite thing in the whole wide world, so i can only imagine how good these are! such a great idea to make these chocolate cups. i think they’ll give peanut butter cups a run for their money. xo
The Frosted Vegan says
Ohh I haven’t tried that one on dates, but now I have to! I know what my afternoon snack is looking like 🙂
Tessa | Salted Plains says
These look SO GOOD, Abby. I was (and still am) the coconut-filled chocolate hoarder. And I love that so many people leave those in the box! 😉
p.s. can’t wait to meet you in a couple days!!!
The Frosted Vegan says
Me either, why would you leave those gems behind?! I can’t WAIT to finally give you a hug, so excited! 🙂
vanessa says
hello could I use another oil?
Heidi Kokborg says
These look wondeful! I love coconut! However, I have actually never had coconut butter. Did you make it yourself or did you buy it? 🙂
The Frosted Vegan says
Hi Heidi! You can make it, but I would recommend buying it!
Kathryn @ The Scratch Artist says
Yum, yum, yum, yum! Homemade mounds! I always loved mounds but my mom was really strict about us eating sweets that I never had them very much. When it came down to choosing 1 piece of candy, I couldn’t resist peanut butter cups, but had been allowed a reasonable amount of sugar as a child, mounds would have been on the list 🙂 Now you have me craving them!
Julia says
These all-the-coconuts macaroon cups are slapping me silly, smalls! I’m a dark chocolate fanatic, and when you do crazy-awesome things like add coconut, there’s just no stopping this girl! I bet these would make fantastic holiday gifts, too!
The Frosted Vegan says
All the chocolate and coconut, right?
Sarah | Well and Full says
Coconut and chocolate are a match made in dessert heaven. Mounds used to be one of my favorite candies!! I love this vegan version way better though 😉
The Frosted Vegan says
Mounds are the BEST!! xo
vanessa says
could I use another oil?
The Frosted Vegan says
Hi Vanessa, I haven’t made these with any other kind of oil that is solid at room temperature, so I don’t know!