Coconut Macaroon Recipe

This coconut macaroon recipe is made with dark cocoa powder, melted semi-sweet chocolate and chopped almonds. The final result is a deep chocolate flavored cookie with an outer crust that is chewy and soft inside. Delicious.

This coconut macaroon recipe is gluten free and is wicked easy to make. All you really have to do is mix everything up together and bake.

I use sweetened shredded coconut for this recipe. However, if you cannot find that go ahead and use unsweetened desiccated coconut and add 1/2 a cup of sugar instead of the 1 TBS that I add. That will work great.

I prefer to melt the chocolate in a double boiler — I place a small bowl into a small pan with some simmering water and stir. However, if you prefer to use the microwave that is fine as well — simply stir it every 30 seconds and be careful not to burn it.

These cookies will last you about 5 days in an airtight container but they freeze beautifully. They will not get completely solid and we love eating them right out of the freezer. However you decide to serve them I promise you are in for a treat.

This is what you are going to need for this delicious and easy coconut macaroon recipe:

Makes 24 cookies
4 oz. (113 grams) semi-sweet chocolate
2 2/3rd (265 grams) cups of shredded, sweetened coconut*
2 large egg whites at room temperature – lightly beaten
1 tsp. vanilla extract
1 TBS sugar
¼ cup (30 grams) unsweetened dark cocoa powder – sifted
¼ cup (35 grams) finely chopped amonds

*If you can’t find sweetened coconut use unsweetened with ½ cup of sugar. Do not add the extra 1 TBS of sugar

Heat your oven at 325°F (163 C) and line a cookie sheet with parchment paper or a silicon mat.

Melt the chocolate in a bowl over simmering water or in the microwave. If using the microwave, stir it every 30 seconds and be careful not to burn it. Set the melted chocolate aside and cool down.

Place the coconut, beaten egg white, vanilla, sugar, cocoa powder, cooled melted chocolate and almonds in a bowl. Mix with a fork or your hands until it is all incorporated and coated.

Spoon the mixture onto a cookie sheet. Lightly wet your hands and form the cookies into small mounds. Try and make them all the same size.

Place the sheet in the oven and rotate it at 7 minutes. The cookies will take between 15 to 17 minutes to bake. They will be ready when they have a crust on the outside and are still soft when you squeeze them.

These cookies will last for about 5 days in an airtight container. They freeze very well.

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