As I've said before, these cookies are amazingly good. They are rich and chocolatey. Since you mince the coconut, they weren't stringy like you might expect macaroons to be. More candy-like than cookie-like, the cookies stayed moist for the few days it took to eat them. If you like the combination of chocolate and coconut, you absolutely need to give these a try.
Want more coconut? You can also try a Coconut Cream Pie or an Blackberry Coconut Macaroon Tart.
📖 Recipe
Dark Chocolate Coconut Macaroons
adapted from Smitten Kitchen
Ingredients
- 4 ounces unsweetened chocolate (I used Ghirardelli)
- 14 ounces sweetened shredded coconut (1 bag)
- ⅔ cup granulated sugar
- 6 tablespoons cocoa powder
- 3 egg whites
- ¼ teaspoon table salt
- ½ teaspoon vanilla extract
Instructions
- Break chocolate into pieces and place in a microwave-safe bowl. Microwave chocolate for 20 seconds; stir. Microwave in 10-second bursts, stirring after each, until chocolate is smooth. It doesn't need to be hot - just melted.
- Using a large food processor, process coconut on high for one minute. Add sugar and cocoa powder, then process for another minute. Add egg whites, salt, and extract, and process until combined. Add chocolate, and process again until the chocolate is thoroughly incorporated.
- Scoop dough in rounded tablespoons on parchment- or Silpat-lined baking sheets. (Deb recommends a 1-tablespoon scoop; if you try to use a 1.5-tablespoon scoop but not fill it, you'll get 36 instead of 48.) Place cookies close together as they won't spread. Bake at 325F for 15 minutes, until macaroons are set. (I did not need extra time for larger cookies.) Cool at least 10 minutes before moving. Store in an airtight container.
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