Coconut Chocolate Macaroon

There’s something magical about whipping up a batch of Coconut Chocolate Macaroon cookies. I remember the first time I made them, the sweet aroma of coconut filled the kitchen, and I couldn’t help but sneak a piece of the melted chocolate. These delightful treats have a unique charm that brings back memories of family gatherings and celebrations. The crunchy exterior gives way to a chewy center, and when dipped in chocolate, they become an indulgent little bite of heaven. Every time I make Coconut Chocolate Macaroon, I feel transported back to those cozy moments, sharing these cookies with loved ones.

It’s fascinating how such simple ingredients can come together to create something so special. The combination of egg whites, sugar, and unsweetened shredded coconut is pure magic, resulting in a treat that’s both nostalgic and satisfying. Whether you’re baking for a special occasion or just because, these macaroons are sure to impress. So, roll up your sleeves and join me in creating this delicious masterpiece!

What You Need for Coconut Chocolate Macaroon

To create the perfect Coconut Chocolate Macaroon, you need a blend of simple yet effective ingredients. Each one plays a crucial role in achieving that delightful flavor and texture. The main players include egg whites for binding, sugar for sweetness, and unsweetened shredded coconut for that signature tropical essence.

• 4 large egg whites – These are the foundation of the macaroons, helping to create a light and fluffy texture while providing binding properties.
• 1 1/4 cups (250g) sugar – The sweetener that balances the flavors perfectly and aids in achieving a lovely golden color.
• 1/4 teaspoon salt – A touch of salt enhances the sweetness, making the flavors pop.
• 1 tablespoon honey – Adds a hint of natural sweetness and helps with moisture.
• 2 1/2 cups (200g) unsweetened shredded coconut – The star ingredient, providing the delicious coconut flavor that makes these macaroons so special.
• 1/4 cup (35g) flour – A little flour adds structure to the cookies, ensuring they hold their shape.
• 1/2 teaspoon vanilla extract or vanilla bean paste – A splash of vanilla elevates the flavor, giving it a warm and inviting aroma.
• 3 ounces (90g) bittersweet or semisweet chocolate – For dipping and adding a decadent chocolate layer to the finished cookies.

Recipe Steps for Coconut Chocolate Macaroon

Creating these Coconut Chocolate Macaroon cookies is an enjoyable process that will fill your kitchen with delightful aromas. Follow these simple steps to create a batch that you can savor or share!

1. In a large skillet or wide saucepan, combine the egg whites, sugar, salt, and honey. Stir well to mix the ingredients together.
2. Set the skillet over low heat on the stovetop, stirring the mixture gently. You want to warm it until it’s just tepid – avoid cooking it! The mixture should feel looser but not warm.
3. Once warmed, add the coconut, flour, and vanilla to the skillet. Stir continuously over medium heat for a few minutes. The mixture will begin to thicken and become a cohesive mass, resembling thick oatmeal.
4. When the mixture is thickened and slightly starting to scorch on the bottom, remove it from heat. Carefully transfer the mixture to a bowl and allow it to cool to room temperature.
5. Preheat your oven to 350º F (180ºC) and line a baking sheet with parchment paper or a silicone baking mat.
6. Once cooled, take small portions of the dough and form them into 1 1/2-inch (4cm) rounds in your hands. The cookies can be a bit uneven; remember, they are meant to look rustic!
7. Space the formed cookies evenly on the lined baking sheet, allowing room for them to expand while baking.
8. Bake the macaroons in the oven for about 18 to 20 minutes, or until they are deep golden brown. Keep an eye on them to ensure they don’t over-bake.
9. Once baked, allow the macaroons to cool completely on the baking sheet.
10. To prepare the chocolate dip, melt the chocolate in a clean, dry bowl set over a pan of simmering water or in a microwave. Be careful not to get any water in the chocolate.
11. Line a second baking sheet with plastic wrap or parchment paper. Dip the bottoms of each cooled macaroon into the melted chocolate and set them on the lined sheet.
12. Chill the dipped macaroons in the refrigerator for 5 to 10 minutes, or until the chocolate is set.

Tips for Success

Making the perfect Coconut Chocolate Macaroon requires some attention to detail. Here are essential tips to ensure your macaroons turn out amazing.

• Storage: Store leftover macaroons in an airtight container to keep them fresh for up to three or four days.
• Freezing: You can freeze unbaked dough for up to two months; just thaw it in the refrigerator before baking.
• Serving Suggestions: Pair these macaroons with a cup of coffee or tea for a delightful afternoon treat.
• Variations: Experiment by adding nuts or dried fruit into the mixture for added texture and flavor.
• Warmth: Let the macaroons cool completely before dipping in chocolate to prevent melting.

Pairing Suggestions for Coconut Chocolate Macaroon

Serving Coconut Chocolate Macaroon is all about enhancing the experience. Here are some great ideas to enjoy these delightful treats.

• Coffee or Espresso: These macaroons pair wonderfully with coffee or espresso, enhancing the rich flavors of the chocolate and coconut.
• Tea Time: Serve them alongside a steaming cup of tea for a delightful afternoon snack.
• Birthday Treats: Perfect for birthdays, they can be a charming addition to any dessert table.
• Holiday Celebrations: Make them for Christmas or any family gathering, as they are sure to please everyone.
• Gift Ideas: Package them beautifully as a thoughtful homemade gift for friends or family.
• Seasonal Flavors: Try incorporating seasonal spices like cinnamon or nutmeg for added warmth and flavor during the holidays.

FAQ

Conclusion

The Coconut Chocolate Macaroon is truly a delightful treat that combines the best of coconut and chocolate flavors. It’s easy to make, perfect for various occasions, and sure to please everyone. I encourage you to give this recipe a try; it might just become a favorite in your baking repertoire!

Coconut Chocolate Macaroon

The ultimate indulgence for coconut lovers! These Coconut Chocolate Macaroon cookies feature a crispy exterior and chewy center, all dipped in rich chocolate. Perfect for sharing or enjoying on your own, they're a must-bake treat that will satisfy your sweet tooth tonight!

Print Recipe Pin Recipe

Cook Time 20 minutes mins

Total Time 20 minutes mins

Course Desserts

Cuisine American

Servings 30 cookies

Calories 130 kcal

Equipment

• Wooden Spoon
• Mixing Bowl
• Frying Pan
• Skillet
• Chef's Knife
• Saucepan
• Baking Sheet
• Oven

Ingredients

  

• 4 large Egg Whites
• 1.25 cups Sugar (250g)
• 0.25 teaspoon Salt
• 1 tablespoon Honey
• 2.5 cups Unsweetened Shredded Coconut (200g)
• 0.25 cup Flour (35g)
• 0.5 teaspoon Vanilla Extract or vanilla bean paste
• 3 ounces Bittersweet or Semisweet Chocolate (90g)

Instructions

 

• In a large skillet or wide saucepan, mix together the egg whites, sugar, salt, and honey.
• Over low heat on the stovetop, stir the egg whites and sugar together until the mixture is tepid, but not warm or hot. You don't want to cook them; just warmed slightly so they are looser.
• Add the coconut, flour, and vanilla. Continue to stir the mixture over medium heat for a few minutes until it thickens to a cohesive mass. It'll be like very thick oatmeal and the bottom will very slightly start to scorch.
• Remove from heat. Transfer to a bowl to cool to room temperature.
• When ready to bake, line a baking sheet with parchment paper or silicone baking mat and preheat the oven to 350º F (180ºC).
• Form the dough into 1 1/2-inch (4cm) rounds in your hands, squeezing the dough to coax them into rough rounds, then place them evenly spaced on the baking sheet.
• Bake the macaroons until deep golden brown, about 18 to 20 minutes. Cool completely.
• To dip the macaroons in chocolate, melt the chocolate in a clean, dry bowl set over a pan of simmering water (or in a microwave.)
• Line a baking sheet with plastic wrap or parchment paper. Dip the bottoms of each cookie in the chocolate and set the cookies on the baking sheet.
• Refrigerate 5-10 minutes, until the chocolate is set.

Notes

• Tip 1: Unsweetened shredded coconut is available in most natural food shops or you can purchase it online.
• Tip 2: If you have flaked coconut, pulse it in a food processor a few times until it's finely shredded.
• Tip 3: The baked macaroons will keep for up to three or four days if stored in an airtight container.
• Tip 4: If dipped in chocolate, store the cookies in a cool place.
• Tip 5: The dough can be refrigerated for up to one week or frozen for at least two months.

Keyword Chocolate Macaroon Recipe, Coconut Chocolate Treats, Coconut Macaroons, easy coconut cookies