Double Chocolate Coconut Macaroons Recipe

I recently perfected my take on Chocolate Coconut Macaroons. With unsweetened shredded coconut, cocoa powder, and airy egg whites combined under a silky drizzle of melted dark chocolate, each bite delivers a perfect balance of sweetness and richness. I invite you to explore this delightful twist on a timeless treat.

I recently came across the idea of mixing a little extra decadence into my favorite coconut macaroons and came up with these Double Chocolate Coconut Macaroons. I had to share because they bring two layers of chocolate delight with the sinfully delicious coconut.

I use 3 cups of unsweetened shredded coconut and blend it with 1 cup of granulated sugar and 1/2 cup of unsweetened cocoa powder to give them that rich chocolatey base. Then I whip up 4 large egg whites with a pinch of 1/4 tsp salt and a dash of 1/2 tsp vanilla extract to bind everything together.

After baking, I drizzle 4 oz of melted dark chocolate on top for an extra punch of flavor. This recipe is my twist on a classic treat and I promise these chocolate coconut macaroons deliver a surprising twist that you will love trying out for yourself.

Why I Like this Recipe

I really dig this recipe because first, it’s super simple to make even if you’re not a pro in the kitchen. Second, I love how the rich cocoa and coconut come together – it’s kinda like a tropical chocolate explosion in every bite. And third, that dark chocolate drizzle on top adds just the right amount of sweetness and texture, making the whole thing feel extra special.

These Double Chocolate Coconut Macaroons are seriously packed with a kick of chocolate flavor and a whole lotta coconut goodness that totally flips a classic treat on its head. They remind me of a cool twist on the old recipes I grew up with, and every time I make them, they just hit the spot perfectly. Trust me, you really dont want to pass on these bad boys.

Ingredients

• Unsweetened shredded coconut offers fiber and texture with a mild tropical flavor.
• Granulated sugar adds sweetness and carbs, balancing the cocoa’s bitter notes a bit.
• Unsweetened cocoa powder gives rich flavor, antioxidants and deep chocolate color too.
• Egg whites bring protein and airy structure, making the treats light and fluffy.
• Dark chocolate drizzle adds intense richness and antioxidants, boosting the chocolaty kick.

Ingredient Quantities

• 3 cups unsweetened shredded coconut
• 1 cup granulated sugar
• 1/2 cup unsweetened cocoa powder
• 4 large egg whites
• 1/4 tsp salt
• 1/2 tsp vanilla extract
• 4 oz dark chocolate, melted for drizzlin

How to Make this

1. Preheat your oven to 325°F and line a baking sheet with parchment paper.

2. In a large bowl, mix together the 3 cups shredded coconut, 1 cup granulated sugar, and 1/2 cup unsweetened cocoa powder until well combined.

3. In another bowl, lightly beat the 4 large egg whites with 1/4 tsp salt and 1/2 tsp vanilla extract until they get a bit frothy.

4. Gently fold the egg white mixture into the dry ingredients, making sure all the coconut is evenly coated.

5. Scoop heaping tablespoon-sized mounds onto your prepared baking sheet; theyll spread a little so leave enough space between each.

6. Bake in your preheated oven for about 20-25 minutes until the edges start to darken a little.

7. Remove from the oven and let the macaroons cool on the sheet for 5 minutes before transferring to a wire rack to cool completely.

8. While they cool, melt 4 oz dark chocolate in a microwave or on the stove in a heatproof bowl.

9. Once cooled, drizzle the melted chocolate all over the macaroons in a zigzag pattern.

10. Enjoy these sinfully delicious treats and store any leftovers in an airtight container for later snacking.

Equipment Needed

1. Oven to preheat at 325°F
2. Baking sheet with parchment paper
3. Two mixing bowls – one for the dry ingredients and another for the egg white mixture
4. Whisk or fork for lightly beating the egg whites
5. Rubber spatula to gently fold the mixtures together
6. Tablespoon measure or scoop to portion out the macaroons
7. Wire cooling rack for letting the baked treats cool completely
8. Microwave safe or heatproof bowl for melting the dark chocolate

FAQ

Double Chocolate Coconut Macaroons Recipe Substitutions and Variations

• If you cant find unsweetened shredded coconut, you can use sweetened shredded coconut and just cut back on the granulated sugar by about 1/3 to 1/2 cup.
• You can swap granulated sugar with coconut sugar or even honey though you might need a little less since they can be sweeter and add more moisture.
• If you are out of unsweetened cocoa powder, you can use regular cocoa powder but you might wanna reduce the sugar a bit if it turns out too sweet.
• Instead of egg whites, try using aquafaba from canned chickpeas using about 3 tablespoons for each egg white as a substitute.
• If dark chocolate for drizzling is hard to come by, semi-sweet chocolate works fine too and still gives you a nice chocolatey finish.

Pro Tips

Try not to overbeat the egg whites. You just want them a bit frothy so they hold everything together without turning into a stiff mess.

Make sure you leave plenty of space between each mound on the baking sheet. Theyll spread out as they bake and you dont wanna end up with cookie clusters.

When you’re melting the chocolate, keep an eye on it so it doesn’t burn. Stir it often if you’re doing it on the stove and use a lower heat if you can so it comes out smooth.

Let the macaroons cool completely before drizzling the chocolate over ’em. If they’re even a little warm the chocolate might slide off and not look as pretty.