smittenkitchen
Dark Chocolate Coconut Macaroons
Intensely fudgy, brownie-like macaroons with almost truffled, gooey centers convert even staunch macaroon resistors.
👥 4 Servings⏱️ Prep & Cook: 1h👤 deb📖 smittenkitchen
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●baking sheet
- ●oven
- ●saucepan
- ●food processor
📝 Preparation Steps
1
Heat oven to 325°F. Line two large baking sheets with parchment paper.
2
Heat approximately half of chocolate chunks in a small saucepan until just melted, then, off the heat, stir in the remaining chunks until they’re smooth. The residual heat should be enough to melt them and leave the mixture lukewarm; if it’s not, heat the mixture again until just melted, but not very hot.
3
In a food processor, blend the coconut for one full minute. Add sugar and cocoa powder, blend another full minute. Add egg whites, salt and vanilla and blend until combined, then the melted chocolate until smooth. With a tablespoon measure or cookie scoop (I used a #70 scoop), scoop batter into 1-inch mounds. You can arrange the cookies fairly close together as they don’t spread, just puff a bit.
(115 grams or about 1/3 cup) unsweetened chocolate (sometimes sold as 99%), chopped small4 ounces(400 grams) sweetened, flaked coconut14 ounces(30 grams) cocoa powder, any kind6 tablespoonslarge egg whites3
4
Bake cookies for ⏱️ 15 minutes, until the macaroons are shiny and just set. Let them rest on the tray for ⏱️ 10 minutes after baking (or you can let them fully cool in place, if you’re not in a rush to use the tray again), as they’ll be hard to move right out of the oven. They’ll firm up as they cool, but still remain softer and less dry inside than traditional macaroons.
5
Thank goodness.
6
I either dust them with a little powdered sugar once they’re cool, or finish them with a few flakes of sea salt. They’ll keep in an airtight container until your family finds out about them, or one week, whichever happens first.
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