Chocolate coconut macaroons recipe
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- Dish type
- Biscuits and cookies
Coconut macaroons are a great way to use up leftover egg whites. The bottom of these easy macaroons is coated with chocolate, your choice if you want to use plain or dark chocolate.
3 people made this
IngredientsMakes: 25 macaroons
- 4 egg whites
- 150g icing sugar
- 200g desiccated coconut
- 30g plain flour
- 100g chocolate, or as needed
MethodPrep:10min ›Cook:15min ›Extra time:1hr resting › Ready in:1hr25min
- Preheat the oven to 180 C / Gas 4. Cover 2 baking trays with greaseproof paper.
- Beat the egg whites until stiff and shiny, incorporating the icing sugar little by little. Fold in the flour and the coconut.
- Drop small spoonfuls of the mixture onto the prepared baking trays, leaving space in between so they can spread without touching.
- Bake in the preheated oven until lightly golden, about 15 minutes. Remove and cool completely on a wire rack.
- Melt the chocolate in a small bowl over warm water. Using a pastry brush, coat the bottom of each macaroon with the melted chocolate. Place with the bottom up on a wire rack and let rest for 1 to 2 hours before eating.
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- 2 ounces unsweetened chocolate, chopped
- ½ cup sifted cake flour
- 2 tablespoons unsweetened cocoa
- ⅛ teaspoon salt
- 2 ½ cups lightly packed flaked sweetened coconut
- 1 teaspoon vanilla extract
- 1 (14-ounce) can fat-free sweetened condensed milk
Line a large baking sheet with parchment paper, and secure with masking tape.
Place unsweetened chocolate in a small microwave-safe bowl. Microwave at high for 1 minute or until almost melted. Remove from microwave stir until chocolate is completely melted.
Spoon flour into a dry measuring cup level with a knife. Combine cake flour, unsweetened cocoa, and salt in a large bowl. Add coconut, and toss well. Stir in melted chocolate, vanilla extract, and sweetened condensed milk (the mixture will be stiff). Drop by level tablespoons 2 inches apart onto prepared baking sheet. Bake at 250º for 45 minutes or until edges of cookies are firm and center of cookies are soft, rotating baking sheet once during baking time. Remove from oven, and cool 10 minutes on pan on a wire rack. Remove the cookies from the parchment paper, and cool completely on rack. Store in an airtight container.
- ½ cup butter
- 1 ½ cups white sugar
- ½ cup milk
- 2 tablespoons unsweetened cocoa powder
- ¼ teaspoon salt
- 2 cups rolled oats
- ¾ cup shredded coconut
- 1 teaspoon vanilla extract
Line a baking sheet with waxed paper.
Heat butter in a large saucepan over medium heat stir in sugar, milk, cocoa powder, and salt. Bring mixture to a boil until sugar dissolves, 7 to 8 minutes. Do not stir while boiling. Remove saucepan from heat stir in oats, coconut, and vanilla extract.
Drop coconut mixture by spoonfuls onto prepared baking sheet. Refrigerate until set, at least 1 hour.
Chocolate Coconut Macaroons (gluten-free, paleo)
Chocolate coconut macaroons are delicious, bite-sized chocolate treats and use just a handful of healthy, gluten-free, paleo-friendly ingredients.
If you’re in a choco-holic mood, I highly recommend these chocolate coconut macaroon mounds of happiness. Say that five times fast!
Similar to my Meyer lemon coconut macaroons, these bite-sized chocolate coconut macaroons are a great snack. There’s only a handful of ingredients needed to make these macaroons and odds are you likely already have them on hand.
So here’s what you do. Mix all the ingredients together in a bowl. Use a cookie scoop to dollop the chocolate coconut macaroons onto a baking tray and bake them for 20 minutes. After they’ve cooled, you’ll find that they’re slightly crispy on the outside yet soft and delicious on the inside.
And bonus – they travel well! So if you’re feeling like a picnic or maybe want to sneak some paleo munchies into the movies (just saying), give these a try.
Chocolate Coconut Macaroons Recipe & Video
Chocolate Coconut Macaroons may look like a cookie, but they have the taste and texture of a candy bar. Moist and chewy, their chocolate flavor is rich and satisfying and goes so well with the sweetened dried coconut. These are excellent warm from the oven or at room temperature. But my favorite way to eat them is straight from the refrigerator, when they are nice and cold.
This is such an easy batter to make. First, whisk the egg whites with the sugar, cocoa powder, salt, and vanilla extract. To this mixture you add melted semi-sweet or bittersweet chocolate and dried coconut. That's it. The batter is then chilled and the cookies are baked just until they are set and shiny. The two main flavors in these cookies are chocolate and sweetened dried coconut (shredded or flaked) so choose these two ingredients carefully. Use a good quality semi-sweet or bittersweet chocolate that you enjoy eating out-of-hand. If you like you can use 3/4 cup (180 ml) semi sweet or bittersweet chocolate chips. The dried coconut should be fresh and while I like to use the sweetened variety which is made by combining coconut with powdered icing, you can use unsweetened dried coconut (shredded or flaked).
This Chocolate Coconut Macaroon recipe was adapted from Canadian Susan Mendelson's excellent book The Lazy Gourmet. Not only does she write cookbooks, but she also runs a popular catering company in Vancouver, British Columbia called 'The Lazy Gourmet'.
Chocolate Coconut Macaroons: In a heatproof bowl, placed over a saucepan of simmering water, melt the chocolate. Set aside to cool to room temperature.
Then, in a large bowl, lightly whisk the egg whites. Add the cocoa powder, sugar, salt, and vanilla extract and whisk to combine. Stir in the coconut and melted chocolate, making sure the coconut is completely coated with the chocolate mixture. Cover and refrigerate for about one hour or until firm.
Preheat oven to 325 degrees F (165 degrees C) and line two baking sheets with parchment paper.
Place small mounds (a heaping tablespoons) of the batter on the parchment-lined baking sheet, spacing about two inches (5 cm) apart. Bake for about 13-15 minutes or until the macaroons are shiny and just set. Remove from oven and let cool on the baking sheet for about 10 minutes and then place on a wire rack to cool.
- 7 ounces bittersweet chocolate, chopped, divided
- 2/3 cup (4 2/3 ounces) granulated sugar
- 1/4 cup (3/4 ounce) cocoa
- 3 large egg whites
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1/4 teaspoon coconut extract
- 2 1/2 cups sweetened flaked coconut
In microwave or in bowl set over pan of barely simmering water, melt 5 ounces chocolate until smooth. Cool slightly.
In large bowl, whisk sugar with cocoa until combined. Whisk in whites, salt, vanilla, and coconut extract. Whisk in chocolate mixture until smooth. Fold in coconut and remaining 2 ounces chocolate (see note). Chill until firm enough to scoop, about 30 minutes.
Adjust oven rack to upper-middle position and lower-middle position and preheat oven to 350°F. Line two baking sheets with parchment paper or preferably a non-stick baking liner. If using parchment, lightly grease.
Using scoop or tablespoon, portion batter by two tablespoons each, spacing evenly onto pans (about 8 cookies per pan). Gently form into mounds.
Bake until set and center doesn't look raw, 13 to 15 minutes. Let cookies cool on pan 10 minutes, then transfer to wire rack to cool.
- 2 large egg whites
- ½ cup sugar
- 2 ¼ cups unsweetened shredded coconut
- 1 teaspoon vanilla or almond extract
- Pinch of salt
- 1 ounce dark chocolate, chopped and melted
Preheat oven to 350 degrees F. Line a large rimmed baking sheet with parchment paper.
Beat egg whites in a medium bowl with an electric mixer until soft peaks form. Add sugar and continue beating until the meringue is glossy. Stir in coconut, vanilla (or almond) extract and salt. Form the mixture into 20 balls, using about 1 tablespoon each, and place on the prepared baking sheet.
Bake the macaroons until lightly browned on the outside but still soft on the inside, 15 to 20 minutes. Transfer to a wire rack to cool.
Spoon melted chocolate into a small plastic bag. Snip off a tiny tip of one corner. Squeeze the chocolate through the hole and drizzle over the cooled cookies. Or dip a fork into the chocolate and quickly wave it over the cookies. Let the cookies stand until the chocolate sets before serving or storing.
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- 4 ounces semisweet chocolate
- 1/4 cup unsweetened cocoa powder, sifted
- 3/4 cup sugar
- 2 1/2 cups unsweetened shredded coconut
- 3 large egg whites
- 1 teaspoon pure vanilla extract
- Pinch of salt
Preheat oven to 350 degrees. Line a baking sheet with parchment paper, and set aside. Break chocolate into small pieces, and then transfer to a medium heatproof bowl.
Set bowl with chocolate over a pan of simmering water stir until chocolate is melted. Let cool slightly.
Pour melted chocolate into a large bowl add cocoa, sugar, coconut, egg whites, vanilla, and salt. Mix with your hands until well combined.
Dampen clean hands with cold water. Mound 1 1/2 tablespoons mixture into a loose haystack shape, and transfer to lined baking sheet. Repeat with remaining mixture, arranging macaroons 1 inch apart.
Bake until just firm to the touch but still soft in the middle, 15 to 20 minutes. Let cool completely on baking sheet on a wire rack. Store in airtight containers at room temperature, up to 3 days.
Raw Chocolate Coconut Macaroons
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What do you get when you cross raw coconut macaroons with chocolate? Raw chocolate coconut macaroons, of course!
And something that’s even more irresistible than irresistible, if there is such a thing.
I mean, if you’ve ever tried my raw coconut macaroons, then you’d have to wonder how they could possibly get any better.
But then I go and add chocolate to them? Talk about weapons of mass degustation!
Just add a tablespoon or two of raw cacao powder? Go on, a little won’t hurt. You know you want to…
Nobody will notice… you eating the mix by the spoonful! OMG, so good. So good.
I mean, when it tastes this freaking awesome, why bother with shaping and dehydrating? Just eat the mix straight out of the bowl.
OK, I’ll admit it. These are kind of crazy.
But if you can extract yourself from the gorging frenzy for just a moment, you might also realise that these are perfect for taking to a potluck or social gathering.
If you can bear to part with them, that is. (I struggle with that one, I’ll admit. How could I possibly share them with anyone?)
Maybe you’ll just have to make a double batch. Or even a triple.
(After all, I can fit one batch on one dehydrator tray, with room to spare, which means I could probably fit six batches in my five-tray dehydrator. I wonder how much shredded coconut I can fit in my food processor… )
Oh, ahem, you’re still here? Sorry about that.
Well, at least if you take these to a party, you know you’ll have something healthy and delicious to eat, if they last that long.
And they’re completely safe for most common allergies these days – no nuts, no gluten, no dairy, no soy, no eggs.
So they’re also ideal for school lunchboxes.
And with any luck, you’ll have other parents asking you for the recipe, so their kids can share in the fun too.
Which means you get to share the joy of these amazing raw chocolate coconut macaroons, without having to make them all yourself.
And they are definitely worth sharing.
Be warned though, these babies are not low calorie, but at least they’re packed full of healthy raw coconut fats.
And if you’re looking for an even healthier version (is that possible?), you could chuck a couple of tablespoons of raw cacao powder into my raw date coconut macaroon recipe and have some completely wholefood raw chocolate coconut macaroons.
Oh, I love good food. And I love that these are raw, vegan, so easy and so delicious.
Whoever says a raw vegan diet is boring and restrictive is missing out on so much awesome food.
Life is good. And I’m thrilled to be able to share it with you.
So anyway, here’s my chocolate infused version of Chef Amber Shea’s detox macaroons from her “Practically Raw Desserts” cookbook.