Green Chile Sea salt Chocolate Coconut Macaroons

I moved to Santa Fe 5 years ago and was floored to discover that the locals here put green chile in EVERYTHING. Im not exaggerating. Walk into any restaurant here and you’ll find green chile as the featured ingredient on everything from macaroni and cheese to margaritas. It’s tradition and its delicious. Personally I thought it was really weird and somewhat annoying at first but now I love it and I actually find it hard when I leave the state and can’t get my green chile… I guess I’m officially a local.

These are delicious and ridiculously easy healthy treats. Green chile is super high in vitamin c and a little spice certainly never hurt anyone.  These are gluten free & dairy free and they  make a great little snack or dessert for when you have guests over or just need to satisfy a sweet tooth without so much guilt.



1 cup coconut oil

3 1/2 cups shredded coconut

1/4 cup maple syrup

1 Tbsp vanilla extract

1/2 bag of semi sweet dark chocolate chips

2 Tbsp Green chile powder

Sea Salt


Lightly toast the shredded coconut in a pan on medium heat. Melt the coconut oil. I usually just use a glass measuring cup in a pot of hot water to do this.  Once the shredded coconut is toasted and the coconut oil is melted, mix the two in a mixing bowl. Add the maple syrup and vanilla and stir thoroughly. Roll the mix into truffle size balls, or whatever size you want actually.. and set them on a baking sheet. Set aside.


In a small crockpot add the chocolate chips on high or medium heat. You’ll need to watch this carefully once the chocolate starts to melt. Once it does you must stir constantly and slowing so that it doesnt burn. Add one Tbsp green chile to the chocolate. and continue to stir. Once the chocolate is melted and the green chile is mixed in well your ready to top the macaroons. Have the rest of the green chile and the sea salt read next to the baking sheet of macaroons.

Use a spoon to drizzle the top of the macaroons with the chile chocolate. Do about 4 or 5 at a time and then sprinkle the tops with a line of green chile powder and a line of sea salt. The chocolate sets quikly once it cools so you want to ad the chile and sea salt before it does otherwise it wont stick. Continue this until they are all done and pop in the fridge to set.







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