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!
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.