Chocolate Banana Macaroons


These are so yummy!  As you can tell, my daughter couldn’t resist the temptation when she saw them out, while I took pictures for this post.  They are so easy you can whip up a batch just on whim, if you like. If you celebrate Passover, then you’ll definitely want to save this recipe for next year. Sorry I didn’t get it posted earlier.

I adapted this from a recipe I found online and jotted down. Unfortunately, I didn’t write down the source. If you know who originally posted it, please let me know so that I can give them credit! But this is a great recipe. Banana works so well with the chocolate and coconut. These macaroons are so moist and delicious and full of flavor. The only things they are lacking are sugar, oil, cholesterol, soy and gluten – stuff you won’t miss! The walnuts also add, not only crunch and flavor, but a nice little dose of omega 3s too!

2 cups unsweetened shredded coconut
4 ripe bananas, mashed
1/4 cup cocoa powder
1/2 cup walnuts, chopped
1 teaspoon vanilla extract

1. Preheat oven to 350

2. Mash bananas in a large bowl, then add remaining ingredients.

3. Roll into walnut-size balls, or shape into pyramids on a parchment-lined baking sheet (you may need 2)

4. Bake 20 minutes. Let cool on the baking sheet for 5-10 minutes before transferring to a wire rack to finish cooling. If you don’t wait to transfer the macaroons, they will be more likely to stick to the parchment. Enjoy!

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Long time health coach, health educator, and exercise physiologist and holistic nutritionist, with special interests in helping others improve their busy lives with self care and more authenticity

8 thoughts on “Chocolate Banana Macaroons

  1. Is this recipe/style of macaroon batter too thick to pipe onto cookie sheets? These look so yummy, and I’m definitely gonna try it, but I just prefer the piped style of macaroons. A vanilla cream might make a good filling in its possible to make these with the piped process!

    1. Hi! I haven’t tried piping the dough, but my guess is that it might be too thick. You’re welcome to try it, but this recipe turns out more like a sticky dough, than a batter. Your filling idea sounds fantastic! I would love to hear how it turns out! 🙂

  2. BTW, I just realized that when I made these yesterday, I used a 1/3 cup measuring cup, not the 1/4 cup I thought I was using. So you can use up to 1/3 cup cocoa powder and 2/3 cup chopped walnuts and they’ll still turn out great! Oops! Good thing cooking and baking are so forgiving. 🙂

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