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Chocolate Coconut Macaroons

Goodness gracious, do I love coconut. Samoas are my all time favorite Girl Scout Cookie, Almond Joys and Mounds are two of my top three candy bars, I drink coconut water before and after workouts, and if I buy coconut sorbet, you can bet the pint will be gone within 48 hours…or less (probably less). But somehow, my willpower and I managed not to eat all 16 of these little beauties the day I made them.

Soft, chewy and slightly sweet, this simple recipe is a great one to have in your back pocket. Using only 6 ingredients (or 5 if you have sweetened coconut), the prep time will be about the amount of time it takes you to measure out the coconut and separate the eggs. After everything has been mixed,  spooned out on to parchment paper, baked until golden brown, these cookies will be ready to eat. Though they are delicious as is, I cannot pass up a chance to dunk things in chocolate. So I melted some dark chocolate, with a touch of almond milk and a bit of orange zest. And once the cookies cooled a bit, those suckers went right into the chocolate and back on to the parchment paper to harden.

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So now, its just me and my macaroons, alone in my condo, waiting to see how long it will take me to cave.

 macmixing  macandcoffee

Chocolate Coconut Macaroons

Adapted from Everyday Food.

Makes 16-18 cookies

2.5 c shredded coconut
2 egg whites
1 tbsp coconut sugar or regular sugar
2 tsp agave*
1 tsp vanilla
pinch of salt

1 bar of dark chocolate, 70% or lower, about 3.5 oz
Almond milk, as needed
1/4 tsp of orange zestmacnchoc

Preheat the over to 325.

In a large bowl, whisk two egg whites until foamy. Add the sugar, vanilla, and a pinch of salt, whisk again. Add coconut, and mix until combined. Line a baking sheet with parchment paper. Using a teaspoon, spoon out and pinch together if the coconut isn’t holding it’s shape. Bake for 15 minutes and rotate about half way through. Cool on a baking rack for about 10 minutes.

When the cookies are cooling, make the chocolate sauce. Break up the chocolate bar into small pieces, add in about a tbsp of almond milk and the orange zest. Microwave for about 30 seconds, stir, and repeat until the sauce is thin enough to dunk the cookies in. Keep adding the almond milk as needed. Cover half the cookie in chocolate and place back on a parchment lined baking sheet to cool.

*If you have sweetened coconut, skip the agave.

3 Comments Post a comment
  1. Janice #

    Try eggology – 100% liquid egg whites. We get them at Whole Foods. Love them scrambled for breakfast.

    April 18, 2013
    • Morgan #

      Thanks for the tip! Will have to pick that up next time I’m there, which will be in about 3 hours!

      April 18, 2013

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