Chocolate Coconut Macaroons

chocolate coconut Macaroons

There are times when you absolutely require chocolate just as soon as possible. There are also times when you need just a few cookies, not a big batch. We’ve got you covered here for both: chocolate coconut macaroons in a small batch.

These delightfully shaggy macaroons are made from ordinary pantry ingredients: cocoa powder, powdered sugar, flaked coconut – plus egg whites. Unlike French macarons, these cookies are dead easy. You’ll only need 5 minutes or so to mix them, and 20 to bake them: you’re no more than 30 minutes away from a small batch of chocolate coconut goodness.

Feed your inner chocolate monster.

 

Heat oven to 350˚F/17o˚C, and line a cookie sheet with parchment paper.

Put cocoa powder, sugar, and salt in the bowl of an electric mixer, and mix briefly. Add in the egg whites and vanilla, and mix at low speed until combined. The mixture at first will appear dry, but keep beating it until it is smooth and glossy.

Add in the coconut, then stir the mixture until well combined.

Use a 2-Tablespoon scoop, and scoop mounds of dough 1 to 2 inches apart onto the parchment-lined cookie sheet. You’ll be able to form 6 to 8 dough balls.

Bake for 15 minutes, or until the top surface is dry and glossy. Carefully slide the macaroons, still on the parchment, onto a cooling rack. Cool for 10 minutes, then free from the parchment with a thin spatula, and let them cool completely. When cool, store chocolate coconut macaroons in an airtight tin.

 

chocolate coconut Macaroons

Chocolate Coconut Macaroons (small batch)

Course: Dessert, Cookies
Cuisine: American
Keyword: chocolate, small batch, cookies, coconut
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
When you want chocolate, and you want it now - try these quick and easy chocolate-coconut macaroons.
Print Recipe

Ingredients

  • ½ cup Dutch-process cocoa powder 1½ oz, 42 g
  • 1 cup powdered sugar 114 g
  • pinch salt
  • 2 egg whites
  • 1 tsp vanilla extract
  • 1 cup flaked sweetened coconut 3 oz, 85 g

Instructions

  • Heat oven to 350˚F/170˚C, and line a cookie sheet with parchment paper.
  • Put cocoa powder, sugar, and salt in the bowl of an electric mixer, and mix briefly. Add in the egg whites and vanilla, and mix at low speed until combined. The mixture at first will appear dry, but keep beating it until it is smooth and glossy.
    Add in the coconut, then stir the mixture until well combined.
  • Use a 2-Tablespoon scoop, and scoop mounds of dough 1 to 2 inches apart onto the parchment-lined cookie sheet. You’ll be able to form 6 to 8 dough balls.
  • Bake for 15 minutes, or until the top surface is dry and glossy. Carefully slide the macaroons, still on the parchment, onto a cooling rack.
    Cool for 10 minutes, then free from the parchment with a thin spatula, and let them cool completely.

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Welcome

I’m Maurita Plouff, and I write about cooking and preserving the local harvest in Southeast Michigan. Any recipe you find here is something I have cooked myself, and enjoyed, and think you might like too. I invite you to try the recipes, and leave comments.

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