Three Lily Farm Blog

Forest and Farm to Table

Chocolate Macaroons

It was this very recipe that served as my first product when my old company Frank's Finest was born. These indulgent chocolate macaroons won the hearts of many people through the years and I am excited to share this beloved recipe of mine with you. 

Although quite different from the traditional recipe, these macaroons are beyond noteworthy. Using maple syrup as the sweetener, these luscious, dense + fudgy mounds make for a delicious chocolate snack, or sultry dessert best shared with your lover. 

This recipe is best made in a dehydrator as the low temperatures help make a soft, fudge center inside a slightly crisp shell. If you don't have access to a dehydrator, simply pop the mounds in he fridge to firm up after portioning. The consistency will be a bit different, but equally as tasty!

Chocolate Macaroons


  • 4.5 cups coconut flakes

  • 2.5 cups cacao powder

  • 1 tablespoon vanilla powder

  • 1 teaspoon sea salt

  • 2 teaspoons ground cinnamon

  • 1/2 cup coconut oil, soft but not melted

  • 1.5 cups maple syrup


  1. Combine the dry ingredients in a large bowl then stir in the coconut oil. Personally, I like to get my hands in there and work the coconut oil into the powders. Once all is well combined, I gently mix in the maple syrup. 
  2. Use a 1 ounce scoop to portion out the mixture on to dehydrator trays. This recipe should yield 2 dozen macaroons. 
  3. Dehydrate at 115°F for 12 hours. Store in an airtight container or place int he fridge to extend their shelf life. 
  4. If you don't have a dehydrator, you can simply portion out the mixture then place in the fridge to harden.