Rich and dense chocolate coconut macaroons are deliciously easy no-bake cookies you'll want to make again and again - and they're made with healthy, whole ingredients!
Melt honey on low heat in a medium sauce pot. (No double boiler required.) Add coconut oil, and melt all together, then add salt, vanilla, and cocoa powder and stir until combined.
Add the flaked coconut and almond flour/meal, and stir to combine. Mixture will be sticky, and should hold together fairly well.
Use a small scoop or spoon to form the macaroonsinto small balls (size can be adjusted according to your preference) and place on a parchment paper-covered baking sheet, then freeze for at least 20 minutes, or until firm.
Notes
Lined baking sheets make clean up much easier for this recipe. The chocolate coconut macaroons are a bit hard to remove when they are frozen solid without it.
Store the macaroons in an airtight container in the refrigerator.
Almond meal/flour can both be used, or you can also sub more coconut flakes instead. Some commenters have successfully used oats as a substitute as well.