Chocolate Espresso Macaroons

Confession: I have a huge sweet tooth (shocker, I know). Mostly for chocolate. I rarely ever crave candy or other sweets…but I think on a weekly basis I say something along the lines of “OMG I  need chocolate!” While I have been known to bake brownies at midnight or eat a mug cake for two just for myself, I figured there had to be a better way to get my sweet tooth fix.

Last time I was at Trader Joes I discovered their Coconut Bon Bons. Biiiigggg mistake. I like to pretend if I buy something at Trader Joes that means it is healthy and good for you and I can eat as much as I want in one sitting…but I don’t think that’s necessarily true. Sadly…

The nice thing about these Bon Bons though (besides the flavor, of course) was that I surprisingly didn’t want that many in one sitting. They were perfect to keep in the fridge and just grab one (ok sometimes maybe two) to tide me over and cure that sweet tooth. Naturally, I decided I wanted to make something similar.

That’s when I remembered my roommate had made these chocolate coconut macaroon things a few years back. They were no bake, easy and delicious and had that small-portion-big-flavor trait I was looking for. I had to hunt down that recipe and found it comes from Tess the Domestic Diva and is a Hail Merry copy cat. I actually don’t know who/what Hail Merry is, but if they make treats like this? I already know I like them.

I added espresso powder because along with my sweet tooth I have a coffee addiction, and because nothing goes better together than chocolate and espresso. When you roll the balls out your hands may feel a little oily, but that’s just from the coconut oil. I promise it’s not soaking in grease. Once you let them harden in the refrigerator they will set up to a more solid consistency.

Now whenever your inner voice starts screaming about chocolate you can shut it up by giving it some of these 🙂

~Stephanie

Chocolate Espresso Macaroons (Adapted from Tessa the Domestic Diva)

• 2 c shredded coconut
• 4 tbsp cocoa powder
• 1 tbsp espresso powder
• 2 tbsp coconut oil
• 2 tbsp honey
• 1/2 tsp vanilla
• 1/4 tsp salt

1. Add all ingredients into food processor. Pulse until combined.
2. Roll out into teaspoon sized balls and place on parchment lined baking sheet.
3. Refrigerate or freeze until firm.
4. Store in airtight container in refrigerator or freezer.