With the goodness of freshly grated coconut and rich melted chocolate, these Chocolate Coconut Macaroons is the best thing you could cheat on. It’s rich and moist, makes you feel like you biting into a big chocolate bounty. The freshly grated coconut adds to its rustic texture and chocolate simply carries the scale higher. Try it to know it…
Chocolate Coconut Macaroons
I normally post recipes every 3 to 4 days, however, this time I just couldn’t wait to share this one with you guys. I’ve been working on a lot of chocolate recipes this week and posted a recipe for Double Chocolate Cookies yesterday. Quickly, here I bring to you another chocolate lovers delight, Chocolate Coconut Macaroons.
I do bake regular coconut macaroons and have shared my recipe in the past. So this time I decided to make the regular macaroons with some chocolate love. When I baked them this week my mother couldn’t stop biting into these. They are so juicy as I bake them with freshly grated coconut and kept them chocolaty to just add some more fun to these delicate macaroons.
About These Cookies
These macaroons are not crisp or firm like regular cookies however they are soft on the inside with a thin crisp texture on the outside and a juicy flavorful taste. Easy to make and like most of my recipes, pretty hassle-free.
Chocolate Coconut Macaroons
Let’s Talk Ingredients
Coconut: Most coconut macaroon recipes ask for dried or desiccated coconut. I use dried coconut for my regular macaroons but these are special. Freshly grated coconut just adds to the juiciness of these macaroons.
Fresh coconut is full of flavor and rich in taste, keeping the nutty flavor more real. All you need to do is grate fresh coconut and use as required.
Chocolate: This recipe has a combination of cocoa powder and melted chocolate. I like to use dark chocolate. In case you like milk chocolate, go ahead. You can even add a combination of melted milk & dark chocolate to this recipe.
Cocoa powder is essential to keep up with its richness. Make sure to use unsweetened dutch processed cocoa powder to get the rich taste and color.
Egg white: This recipe also contains egg white. Make sure to not beat the egg white much. I’d recommend not using an electric beater but just manually whisking it. You do not want the egg whites to form peaks but just loosen it up a bit.
Chocolate Coconut Macaroons
Chocolate Coconut Macaroons Recipe
Ingredients
- 170 grams freshly grated coconut
- 90 grams dark chocolate, finely chopped
- 1 egg white
- 15 grams Dutch-processed cocoa powder
- 100 grams castor sugar
- 1/2 teaspoon vanilla essence
- pinch of salt
Instructions
- In a small bowl, add the chopped dark chocolate and microwave or double boil until melted. Set aside once melted and let it come to room temperature
- In another bowl roughly whisk the egg white for 10 seconds along with the vanilla essence. Add the castor sugar, cocoa powder and a pinch of salt, whisk until well incorporated. Takes about 30 seconds to do so. Now add the freshly grated coconut and mix well.
- Once all the ingredients are well incorporated. Cling wrap the bowl and refrigerate for an hour or two.
- Later, line a baking tray with parchment paper and using two spoons or a mini ice cream scooper, scoop small quantities of the mixture and place it on the parchment paper. Make sure you place each macaroon on a distance from the other as they spread while baking. Bake the macaroons at 170 degrees for 15 mins or until the macaroons are a bit firm on the outside and well set.
- Once baked let cool on a wire rack out of the oven for 10 minis before biting into these baked beauties.
Ingredients
- 170 grams freshly grated coconut
- 90 grams dark chocolate finely chopped
- 1 egg white15 grams Dutch-processed cocoa powder
- 100 grams castor sugar
- 1/2 teaspoon vanilla essence
- pinch of salt
Instructions
- In a small bowl, add the chopped dark chocolate and microwave or double boil until melted. Set aside once melted and let it come to room temperature
- In another bowl roughly whisk the egg white for 10 seconds along with the vanilla essence. Add the castor sugar, cocoa powder and a pinch of salt, whisk until well incorporated. Takes about 30 seconds to do so. Now add the freshly grated coconut and mix well.
- Once all the ingredients are well incorporated. Cling wrap the bowl and refrigerate for an hour or two.
- Later, line a baking tray with parchment paper and using two spoons or a mini ice cream scooper, scoop small quantities of the mixture and place it on the parchment paper. Make sure you place each macaroon at a distance from the other as they spread while baking.
- Bake the macaroons at 170 degrees for 15 mins or until the macaroons are a bit firm on the outside and well set.
- Once baked let cool on a wire rack out of the oven for 10 minis before biting into these baked beauties.
Recipe Notes
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Nutrition Information
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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