Coconut macaroons are a type of cookies made with dessicated coconut and egg whites, scooped into a little domes, with the base often coated in chocolate. They are an easy-to-make treat to make for a party, because they are bite-sized and also they a great way to use up leftover egg whites. They are gluten-free, light and delicious!

Dark-Chocolate-Coconut-Macaroons-RECIPE

I made a big batch of these cookies a few weeks ago for the 1st birthday of my friends Hannah and Sam baby boy. They live in a small town outside London and my husband and I had decided to ride there by motorbike. So I needed a sweet treat that I could pile up inside a tupperware and stuff inside my backpack without worrying about it breaking apart or smashing. These cookies were perfect, they hold on together quite well once they have completely cooled down and set. And because my friends follow a paleo diet, these free of grains cookies were an ideal choice.

Unfortunately they didn’t come out super good-looking and some of them were a bit out of shape because I prepared them in a rush. I have to say that overall it takes a bit to make coconut macaroons, because of the baking time and to let them set outside or in the fridge. It took me about 3 hours from start to finish to bake around 50 cookies.

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I used a recipe for raspberry coconut macaroons from Smitten Kitchen, but adapted the ingredients following tips from my baker friend Nuvola of Savoy Truffle Kitchen. I didn’t use any raspberries and I reduced the amount of coconut as I was worried the cookies might be too dry. I reduced the sugar amount and added a spoonful of honey instead.

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Ingredients

Makes about 40-50 macaroons

  • 250g dessicated coconut
  • 100g granulated white sugar
  • 1 tbsp honey or golden syrup
  • 4 large egg whites
  • 1/4 tsp flaked sea salt
  • 1/2 tsp pure vanilla extract
  • 100g dark chocolate

Preparation

Preheat the oven to 160°C. Line two large baking sheets with parchment paper.

In a food processor, blend the coconut for a minute. Add sugar and honey, blend another minute. Add egg whites, salt and vanilla extract and blend for another minute.

With a tablespoon measure or cookie scoop, scoop batter into 2-3cm mounds. You can arrange the cookies fairly close together as they don’t really spread on the tray.

Bake cookies for 20-25 minutes, until they look a little toasted on top. Let them rest on the tray inside the oven for 30 minutes. Take out and cool down completely.

Melt the chocolate in bain marie or in a microwave. Dip the base of the macaroons in the chocolate, then place on a baking sheet until the chocolate is set. TIP: If you place them directly on a wire rack, the chocolate will stick to it. I made that mistake!

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Keep in the fridge to firm up if needed. Store in an airtight container for a few days or a week.

 

 

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