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Chocolate Coconut Macaroons Recipe

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Chocolate Coconut Macaroons Recipe

I have a real fondness for both cookies and candy so when I can join the two together I couldn't be happier. One great example of the cookie-candy combination is these Chocolate Coconut Macaroons which may look like cookies but they have the taste and texture of a chocolate coconut candy bar. Their chocolate flavor is rich and satisfying that pairs so well with the sweet and chewy texture of the coconut. These are excellent warm from the oven and at room temperature. But my favorite way is to eat them cold, straight from the refrigerator. 

Chocolate Coconut Macaroons start by combining egg whites with sugar, cocoa powder, salt, and vanilla extract. To this mixture you add melted semi-sweet chocolate and sweetened coconut. The batter is chilled and then mounds of batter are placed on a cookie sheet. The Chocolate Coconut Macaroons are baked just until they are shiny. The two main flavors in these cookies are chocolate and sweetened coconut so choose these two ingredients carefully. Use a good quality semi-sweet or bittersweet chocolate that you enjoy eating out-of-hand. The coconut should be fresh and we are using the sweetened variety which is made by combining coconut with powdered icing. It comes packaged either in plastic bags or cans and is available shredded or flaked (use whatever type you like in this recipe). (Canned sweetened coconut will keep about 18 months, packaged coconut will usually keep about six months at room temperature. Once opened it is best to store the coconut in the refrigerator.)

The recipe comes from Canadian Susan Mendelson's book The Lazy Gourmet. Not only does Susan Mendelson write cookbooks, but she also runs a popular catering company in Vancouver, British Columbia called 'The Lazy Gourmet'. The other recipe on the site from The Lazy Gourmet cookbook is these delicious Ginger Cookies.
 

Chocolate Coconut Macaroons: In a stainless steel bowl, over a saucepan of simmering water, melt the chocolate. Set aside.

Meanwhile, in a large bowl, whisk together the egg whites, cocoa powder, sugar, salt, and vanilla extract. Stir in the coconut and melted chocolate, making sure the coconut is well coated. Cover and refrigerate for about one hour, or until firm.

Preheat oven to 325 degrees F (165 degrees C) and line two baking sheets with parchment paper. 

Place small mounds (heaping tablespoons) of the batter on the parchment-lined baking sheet, spacing several inches apart. Bake for about 15 minutes or until the macaroons are shiny.   Remove from oven and let cool on the baking sheet for about 10 minutes and then place on a wire rack to cool.

Makes about 20 - 24 Macaroons.

Source:

Mendelson, Susan and Cruz, Joey. The Lazy Gourmet. Whitecap Books. Vancouver/Toronto: 2000.

Chocolate Coconut Macaroons

4 ounces (115 grams) semi sweet or bittersweet chocolate, chopped

3 large (90 grams) egg whites

1/4 cup (25 grams) cocoa powder (regular or Dutch-processed)

3/4 cup (150 grams) granulated white sugar

1/4 teaspoon salt

1 teaspoon pure vanilla extract

2 1/2 cups (220 grams) sweetened coconut (shredded or flaked)

 
   

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