How To Make Chocolate Coconut Macaroons
It is always amazing how the simplest of cookies are the best. Take amaretti for instance. Stir together almond meal and egg white with some sugar and bake it up and you have a wonderfully delicious cookie without a bunch of fuss. Coconut macaroons are in the same family of fuss free cookies. Add some nice chocolate and you have a very rich and fuss free cookie! SWEEEEEET! There are lots of How To Make Chocolate Macaroons recipes out there, but many make it more complicated than it has to be. Keep it simple!
How To Make Chocolate Coconut Macaroons – The Ingredients
Coconut macaroons are made first by binding shredded or grated coconut together with egg white. The egg white acts as a fine binder and helps give the macaroons a nice chewy texture. No flour or starches needed. By using grated and shaved coconut you get small and bigger bits of coconut. This just brings a little variety to the cookie while still delivering on the coconut taste.
How To Make Chocolate Coconut Macaroons – The Coconut
You don’t have to use sweetened coconut either. Your health food store will have unsweetened coconut. This is better only in that you can now control how sweet the cookies are. I use plain old sugar to sweeten my macaroons because it is just easy although powdered sugar or brown sugar could be used, too. There are recipes out there with sweetened condensed milk, but it I prefer to use that in no bake coconut bars. They are slightly heavier and richer. With the addition of the chocolate, I prefer a lighter cookie. Although a really dark chocolate would be great in a recipe using sweetened condensed milk.
How To Make Chocolate Coconut Macaroons – Chocolate
For a classic coconut macaroon, a little vanilla is welcome. I still use it even with the chocolate. For chocolate coconut macaroons, I like a 70% cacoa or darker chocolate. It is up to you. You have to decide whether a chocolate macaroon is about the chocolate or the coconut and balance the flavors appropriately.
How To Make Chocolate Coconut Macaroons – The Baking
A scoop is the right thing to use to form coconut macaroons, although using hands is totally fair game. No, they won’t be as pretty, but pretty is a secondary issue. They will taste fine. When baking, it is nice to put the macaroons under the broiler to get good toasted coconut flavor on the outside. Toasted coconut is nice with chocolate!
The ‘How to Make Macaroons 2 Ways’ video is below. It has all the details you need to make chocolate macaroons. The full recipe follows. The recipe below differs from the video in that it makes a full batch of chocolate macaroons. The video makes a half batch.
- 2 cups of grated, unweetened, coconut
- 1 cups of shaved, unweetened, coconut
- 2/3 cup of granulated sugar
- 2/3 cup of 70% cacao chocolate
- 3 large egg whites
- 2 tsp of vanilla
- 1/4 tsp of salt
- Preheat the oven to 350F.
- In a small bowl, whisk together the wet ingredients.
- In a large bowl, mix together the dry ingredients.
- Add the wet ingredients to the dry ingredients and mix well - until everything is well moistened.
- Using a tablespoon or wet hands, shape the macaroons, pressing the mixture together firmly.
- Place the macaroons on a parchment lined baking tray and bake for 12- 15 minutes until they begin to get golden. To get them very golden, you may have to put them under the broiler for a few minutes. Keep an eye on them because they will burn!
- Let cool and serve. Store in an air tight container.
- You can use darker chocolate, too. Up to you!
I hope you enjoy!
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