3-Ingredient Chocolate Banana Coconut Macaroons Recipe

Easy to make quick and healthy macaroons full of vitamins and nutrients. Banana is used to sweeten naturally and replaces eggs in this vegan macaroons recipe. These healthy treats are nut-free, gluten-free, grain-free, oil-free, dairy-free, whole 30, paleo and vegan

Macaroons are a perfect way to use up overripe bananas and make them last a few days more. You can make these as either raw or baked. Although to make raw macaroons you will need a dehydrator so in the photos and video I’m making baked macaroons in an oven to make this recipe accessible to all.

3 Ingredient Healthy Macaroons

3-Ingredient Banana Macaroons Video

Play on YouTube

For traditional macaroons you dip just the bottom with chocolate. However I wanted to create a moon cookie type of a sweet so chose to side dip. I’m pretty pleased with how they turned out but there is no denying that a bottom dip is easier to do and is very effective at having an empty chocolate bowl – not sure if this is good or bad!

Banana Healthy Macaroons

To make a caffeine free version of these chocolate macaroons try carob rather than chocolate. This has a similar flavour as chocolate but not quite the same depth of flavour.

When choosing shredded/desiccated coconut opt for a brand that is unsweetened. You really don’t need any extra sweetness in this recipe as the banana is more than enough.

Stacked Healthy Macaroons

Think of this macaroon recipe as just a base that you can adjust to flavour how you like. I’ve made variations of these macaroons with cacao powder, matcha green tea, cinnamon, beetroot and raspberry.

For the raw macaroons version, you can either use a premade raw chocolate bar or make your own raw chocolate covering. I always make my own as it’s much cheaper.

3 Ingredient Healthy Chocolate Macaroons

This recipe is based off my 3 ingredient cookies, only the oats have been replaced with coconut to make it paleo and suitable for all coeliacs.

Healthy and easy Macaroons

These are not to be confused with the almond meringue macaron. I’ve tried creating dairy-free, nut-free, vegan, egg-free, sugar-free versions of this French sweet using Aquafaba. But as they always come out of the oven a flat merged-into-one disappointment. I’ve settled for a life of making coconut macaroons instead. Just as well seeing as I named my book Healthy and Easy.

To make a raw chocolate coating use 1/3 cacao powder, 1/3 sweetener (such as maple syrup or coconut sugar) and 1/3 fat (such as melted cacao butter or coconut oil/butter).

Healthy Macaroons on wire rack

I was very pleased with these until I googled traditional macaroons and noticed mine do look a bit dry. That’s due to no added fat so you could add some coconut oil if you wanted. They did, however taste great and unlike normal cake I felt satisfied after two or three. The great thing about my healthy sweet recipes is they are not super addictive. 

I did squeeze the banana macaroons together quite firmly, I feel they needed this as just dollops of the mixture would disintegrate after baking/dehydrating if you tried to pick up. Maybe next time I’ll try this with a bit of flax or chia seed. Tag me @nestandglow on social media or write in the comments below if you’ve adapted this recipe.

Coconut Healthy Macaroons
Yield: 16 macaroons

Healthy Chocolate Macaroons

Banana Healthy Macaroons

Easy to make quick and healthy macaroons full of vitamins and nutrients. Banana is used to sweeten naturally and replaces eggs in this vegan recipe. They are nut-free, gluten-free, grain-free, oil-free, dairy-free, paleo and vegan

Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes


  • 2 Bananas
  • 1ΒΌ cups / 125g Desiccated coconut
  • 3.5oz / 100g Dark or Raw chocolate


  1. Peel and mash the very ripe bananas.
  2. Mix in the coconut with the mashed bananas, I find using your hands easiest.
  3. Spoon a heaped tablespoon of the mixture and roll into a ball then flatten.
  4. Cooked: Bake at 350F / 180C for about 15 mins until they start to go golden.
  5. Raw: Dehydrate for 6 hours at 110F then flip and dehydrate for 4 more hours.
  6. Leave to cool while melting the chocolate.
  7. Dip into the chocolate then place on greaseproof paper to cool.
  8. Store in the fridge and enjoy within 3 days. You can also store in the freezer for up to 3 months and defrost at room temperature.

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Nutrition Information



Serving Size


Amount Per Serving Calories 41Total Fat 2gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 0gCholesterol 1mgSodium 14mgCarbohydrates 6gFiber 1gSugar 4gProtein 0g
3 Ingredient Chocolate Banana Coconut Macaroons Recipe - #Healthy #Vegan #Paleo #Raw

Sorry last picture – I took a bit too many of these banana Macaroons then couldn’t decide on the best ones to use!

Chocolate Healthy Macaroons

Don’t get macaroons confused with macarons, the former are a coconut based and the latter are meringue based.  

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37 thoughts on “3-Ingredient Chocolate Banana Coconut Macaroons”

    1. Thanks! Yes you can but it turns out a bit different as its finer – but copy the weight amount rather than the volume

  1. Hello there, I just tried out this recipe, by mines have β€œcracks” everywhere and are a bit more baked – brown not gold. Is my owen stronger than yours or i made some other mistake?
    Thanks in advance!

    1. Bastian Durward

      Hi there, it’s probably just different with natural produce I wouldn’t say anything has gone wrong unless they don’t taste good? B

    1. Bastian Durward

      Hi there, no water in the chocolate – it’s to melt it. Check out the video or recipe πŸ™‚

    2. Hi! Delicious recipe!! I did modify mine…..I added vegan protein powder to mine to make it a higher protein snack. I used an unsweetened 100% cocoa baking bar and added a bit of pure vanilla extract and maple syrup to sweeten it a bit! Turned out great!!!

  2. Claudine M Boggs

    I am interested in making these macaroons and would like to know how much coconut oil you would suggest adding.

  3. Hello. How can I incorporate green tea matcha in this recipe? I don’t mind it having more than 3 ingredients, so how much coconut oil, butter or milk can I add to make it more moist? Thank you.

    1. Bastian Durward

      Hi there, it’s difficult to tell as matcha can vary so much. I would start at half a teaspoon and taste it. Try 2 tbsp of coconut oil to make the recipe softer

  4. I made it todas. I did IT with cocunut flΓΊor and my daugther like it. I melt the chocolate w hot water and put cocoa power too.

      1. Just made these tonight. Pretty yummy. I used more coconut to make them more dough like to work with and cooked them at 20 minutes and a bit smaller balls so they’d cook evenly.

    1. Hi there, the “enjoy within 3 days” is just to say they are best eaten within 3 days, not that they need 3 days resting. They’re great straight after being made and still a bit warm. Hope that clears it up.

  5. Hi I want to try these….I’m not quite sure how to go about dehydrating them… do I just put them in the oven for 110F for 6 hours?

    1. Hi there, for the raw food version you need to have a dehydrator. If not I would just bake them in the oven πŸ™‚

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