Description
Chewy No-Bake Coconut Macaroon Cake layered with rich coconut filling and silky dark chocolate glaze for the ultimate creamy coconut dessert experience.
Ingredients
3 cups unsweetened shredded coconut
1 cup coconut cream
1 cup almond flour
1/3 cup sugar-free sweetener
1 tsp vanilla extract
1 1/2 cups dark chocolate chips
2 tbsp coconut oil
Pinch of salt
Optional toasted coconut for topping
Instructions
1. Line an 8×8-inch baking pan with parchment paper.
2. In a large bowl mix shredded coconut, almond flour, sugar-free sweetener, vanilla extract, coconut cream, and salt until fully combined.
3. Press coconut mixture firmly and evenly into prepared pan.
4. Place pan into refrigerator while preparing chocolate glaze.
5. Melt dark chocolate chips and coconut oil together until smooth and glossy.
6. Pour melted chocolate glaze evenly over coconut layer.
7. Spread chocolate smoothly with spatula.
8. Top with toasted coconut if desired.
9. Refrigerate cake for at least 2 hours until fully firm.
10. Slice into squares and serve chilled.
Notes
Best served chilled for clean slices.
Store covered in refrigerator for up to 1 week.
Freeze beautifully for longer storage.
Use full-fat coconut cream for richest texture.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 245
- Sugar: 3g
- Sodium: 75mg
- Fat: 21g
- Saturated Fat: 13g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg