5-Minute Copycat Coco-Roons

“Coco-Roons” are a brand of desserts by a company called Wonderfully Raw. They can be found in most natural grocers like Whole Foods for, ahem, $7.99 per small package. They are an insanely delicious almost-raw dessert made from coconut and almond flour. Best of all, the version we’re making here is totally One Ingredient Diet approved. Yes, they pack at least a million grams of fat per tablespoon-sized serving, and are about as naughty a dessert as you’ll find on the One Ingredient Diet, but hey, they are made with only one ingredient foods!

The greatest part about this recipe is that you only need one bowl and 3 minutes to put these together. No baking, no complicated steps; just mix the ingredients, form into balls, and refrigerate. Done. The version we’re making here is similar to the cacao nib variety, but see the end for suggestions on how to make other flavor combos.

Copycat Coco-Roons

Makes 9 Coco-Roons


  • 1/3 cup coconut butter
  • 1/3 cup almond flour
  • 2 tablespoons maple syrup
  • 2 tablespoons cacao nibs
  • 1 teaspoon vanilla
  • 1/8 teaspoon sea salt

Copycat Coco-Roons Tall

Step One

Slightly soften the coconut butter in the microwave for a few seconds, or if you prefer, in a saucepan over low heat. Coconut butter is basically puréed coconut that includes the flesh and the oil, so it will not melt like coconut oil, but it will soften quite a bit.

Then, stir in the almond flour, cacao nibs, maple syrup, vanilla, and salt until combined. Note: Almond flour is just finely-ground almonds. If you don’t have this ingredient, add whole almonds to a food processor until ground into a powder.

Step Two

These are super rich desserts and it is important to make small serving sizes. I use a tablespoon to measure the perfect size, then roll the soft dough between my hands to form a ball. These can be eaten as is, but they get much better after chilling for an hour or two to firm up. Tip: it’s best to refrigerate on non-stick paper as they do have a tendency to stick to plates.

Other Flavor Ideas

The authentic brand of Coco-Roons come in many varieties; the base recipe works well with additional flavor combos. Here are a few ideas that all start out with the recipe above (minus the cacao nibs) and the addition of the following natural ingredients:

  • Chocolate Brownie – Add a tablespoon or two of carob powder or cocoa powder.
  • Lemon – Add a teaspoon of lemon juice and the zest of one lemon.
  • Pumpkin Spice – Add 1-2 teaspoons of pumpkin pie spice for a holiday-inspired version.
  • Berry Pie – Mash and add 1 tablespoon fresh or frozen berries.

Copycat Coco-Roons Bite


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  1. I will be making these today! They look amazing! I am looking forward to trying all of the variations, too. Thanks for bringing a bit of coconut-y happiness to my day! 🙂

    • My mission in life is to spread coconut-y happiness to the world – I’m glad I could accomplish that today! 🙂

  2. These look absolutely delicious! I’ve been trying to eat healthier lately, I’m good with eating plenty of vegetables and eating right until it comes to dessert. I have a huge sweet tooth so I’ve been trying to find better sweet alternatives, these look like they’ll do the trick 🙂 thank you!

    • Do these need to be refrigerated at all times or can they sit out for a few hours after being chilled? I’d like to make a batch or two and take them to a potluck where they would be sitting out. Please let me know.

      Thank you for the recipe. I love Coco-Roons from the Co-op but they are expensive!

      • Aidan, that might be risky. With coconut, room temperature is right on the border of melting. You might be able to get by with it, but they’ll likely be pretty soft.

  3. Yum! I bookmarked these & am looking forward to the fun of making them & esp. the delight of tasting & sharing them!! Thank you for the recipe – esp. as I wasn’t familiar with the original :0)!

    • Hi Katya! As an add-in, coconut flakes might work well for an extra coconuty-flavor. But in terms of replacing the coconut butter with coconut flakes, I’m not sure that would work the same.

      • I was wondering the same. I imagine using coconut oil in place of the coconut butter with the flakes may work, or combination of the three would be super yummy. I’ll try that with the next batch. In any case, your recipe saved me much heartache from the $8.99 originals! 🙂

    • The original recipe ingredients are dried unsweetened coconut, almond flour, maple syrup, cold-pressed coconut oil, vanilla extract, himalayan crystal salt. And of course, cocoa, lemon, etc…..

  4. Oh my ! They look SO delicious. I was looking for the meaning of pinole and out of the sudden, I found this page, your page. I am trying vegan everything, so healthy and easy to make.
    Thanks Andrew for sharing!

    • Thanks, Alicia! They are quite delicious 🙂 I’m so glad you like my website and thank you for stopping by and letting me know!

  5. I am so super excited to try this recipe!!! I was just nibbling on some Lemon Pie ones from Wonderfully Raw when I thought to myself, “there’s gotta be a recipe.” A much cheaper recipe to boot!! Can’t wait, I’m hitting the grocery store tomorrow. Thank you 🙂

  6. Loved them! Didnt have any almonds, so I made lemon macaroons with coconut flour instead. Gone in 2 days) Cannot wait to make them the way the recipe suggests.

  7. Where’s the shredded coconut? They’re the main ingredient in coconut macaroons (and coco-roons).

    I’m gonna try making them with shredded coconut.

    • Ah, I used coconut butter instead. See, coconut butter is simply the flesh of a coconut pureed into a creamy consistency. So we could use shredded coconut and then puree them into coconut butter until they’re smooth like coco-roons, or just use the pureed coconut. Also, I’m not sure the shredded coconut will have the same binding effect as the butter, but feel free to give it a shot, I’m interested to hear how they turn out!

  8. I just made these! I substituted coconut oil for the coconut butter, amber agave nectar for the maple syrup, and non-dairy chocolate chips for the cacao nibs. I also added finely shredded coconut. Refrigerating now but of course I kept sneaking little tastes. Delicious. Next time I would lessen the amount of coconut oil I used; the balls are little too oily feeling. Wow, can’t wait to taste them cold.

    • Very cool! I think they’ll be much different with coconut oil than coconut butter; a bit higher in fat / calories and more oily, like you mentioned. But I bet they will be quite delicious! 🙂

  9. I have made these several times since finding your recipe! They are great, just like the ones I have bought in the store! Except much cheaper to make once you have the ingredients!! My first attempt I didn’t have the coconut butter, so I used a mixture of butter and coconut oil, they came out excellent for those that don’t have coconut butter. Now I’ve found the Kroger’s actually carries the coconut butter!! Thanks for the recipe!!

  10. LOVE this recipe. Thanks for posting! My favorite thing about these are the density – which is quite dense. After about two small cookies, I feel full and my sweet tooth is satisfied. Good stuff!

  11. These are seriously better than the coco-roons. Will continue to make these and eat them to satisfy my sweet tooth! Coconut butter is such a healthy fat!

  12. Just made these, both the posted recipe and the lemon version. Looking good! Notes: Made the posted version with coconut butter, it was pretty soft at room temp so I’m chilling them now. The lemon version, however, I made using coconut “manna” (this happens to be Nutiva brand) which is more solid at room temp. The lemon ones are *awesome* right out of the bowl. For anyone making lemon, *definitely* use fresh lemon zest and juice. Don’t skip the zest!! Thanks for posting, we can’t get cocoroons where we are and this is a great recipe!

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