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Fudgy, chewy coconut macaroons made with dark chocolate!

Chocolate Coconut Macaroons

Fudgy, chewy coconut macaroons made with dark chocolate!
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Makes: 16 macaroons
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Ingredients
  

  • 60 gms 75% dark chocolate, chopped
  • 200 gms unsweetened shredded coconut (thaw first if frozen)
  • 1/3 cup caster sugar (plus 2 tbsps if you prefer sweeter macaroons)
  • 3 tbsps cocoa powder
  • 3 tbsps desiccated coconut, plus more for sprinkling on top
  • Pinch of salt
  • 2 egg whites, at room temperature (I haven't tried an eggless version)
  • 1 tsp vanilla extract

Instructions

  • Melt the chocolate in the microwave in ten second increments until smooth, stirring to melt down any lumps. You can also melt it in a bowl set over a pot of simmering water, making sure the bowl doesn't touch the water.
  • In the bowl of a food processor, blitz the coconut until finely chopped, since most shredded coconut will have long pieces. You can continue to use the food processor for the next few steps, or transfer the chopped coconut to a mixing bowl which is what I prefer.
  • Stir in the sugar, cocoa, desiccated coconut and salt into the chopped coconut.
  • Add the egg whites and vanilla. Mix well with a spatula until combined.
  • Now pour in the melted chocolate and mix again. The mixture will be wet and sticky, so I like to cover the bowl with clingfilm and chill it for 30 minutes. You can skip the chilling but it gives the chocolate a chance to firm up a bit and makes neater cookies in my experience.
  • Preheat the oven to 160 C and line a baking tray with a silicone mat.
  • Using a 1.5 tablespoon cookie scoop (or a spoon), scoop out the chilled mixture and drop onto the tray. You don't need to space out the individual cookies much as they don't spread a lot.
  • Sprinkle each one with more desiccated coconut for extra crunch and a little dressing up!
  • Bake for 25 minutes until they appear set on the sides. At this stage they will be more moist inside as shown in the photos here. I also baked a few for 10 minutes extra for slightly firmer, drier (but not unpleasantly dry) macaroons and liked both versions. Either way, set aside to cool for 15 minutes to let them firm up further.
  • Store in an airtight tin for 3 to 4 days but in warm weather, I think these are best in the fridge where they will keep for about 10 days. I personally also like the texture more when the macaroons are cold. Happy baking!

Notes

Adapted a little from Smitten Kitchen