If you’re a fan of a classic coconut macaroon, this recipe is about to become your new favorite movie-night obsession. I love this blend because it satisfies that deep chocolate craving and the “something sweet” urge without the heavy sugars or fats of a traditional dessert. By using air-popped corn and a clever spice mix, we’re keeping things light, high-fiber, and totally satisfying.
The toasted coconut is the secret here—it adds a nutty, tropical crunch that plays beautifully off the warmth of the cinnamon. I like to keep a jar of this “Macaroon Dust” in my pantry for whenever the snack attack hits. It’s a guilt-free way to treat yourself to a gourmet, high-fiber-friendly treat that feels way more decadent than it actually is!
Chocolate Macaroon Popcorn
Servings
3 servings
Ingredients
- 2 tablespoons cocoa powder
- 2 tablespoons sugar
- 1 tablespoon cinnamon
- 1 tablespoon toasted dessicated coconut
Instructions
- Mix spices all together and keep in a ziplock. When making popcorn, take 2 cups air popped corn spray with cooking spray and sprinkle on as much topping as you like, we like 2 tablespoons, shake it up in a bag.
Hi Tamar,
What is desiccated coconut? When you mix the spices, do you include the coconut? Do you sprinkle on the mixture on the warm popcorn just before serving, or does it keep for a day or 2? Does the spice mix freeze well?
I’m looking forward to making this, as my family Loves chocolate and popcorn!
Desiccated coconut is dried small flakes, you can find it in most stores and you can skip it if you just want the chocolate. If you want to include the coconut you mix it wit the spices and the mixture can sit in a dry space for a while, not sure how long, but I am sure you could freeze it too to be safe. I sprinkled it on just before serving but it should be fine to mix it and eat it a few days later, the popcorn is the bigger issue as it goes stale.