I’ve never had a macaroon that bowled me over until I made these dark chocolate coconut macaroons from Smitten Kitchen. Instead of tasting like traditional macaroons, these have the taste and texture of a deeply dark, intensely chocolate brownie. So if you’ve longed for a chocolate sensation that is gluten-free and without oil or butter, look no further.
The star of the show in these macaroons is chocolate. A combination of cocoa and unsweetened chocolate gives these a rich, truffle-like consistency. The coconut is subtle but not predominant. Because you’ll process the coconut into a coconut flour, you get the flavor but not the flakes.
These are a breeze to make IF you have a full-sized food processor. I used my small 4-cup processor and had to make these in several batches. It was so frustrating that the next week I bought this 14-cup food processor so that I could make these again in one batch. (I needed a full-size processor anyway, so this was as good a time as any to buy one:-)
After making the macaroons, I put them in my West Elm Bird Dessert Stand, the perfect place to display the miniature goodies. I saw this stand and couldn’t resist. After all, tiny treats need a pretty pedestal too!
Note: These macaroons don’t require long baking time, and it is better to slightly undercook than to let them go too long and get dry. I actually think 15 minutes is too long in most ovens, so be sure to check the macaroons after 10 minutes. When they are “just set,” remove them from the oven. Dust with confectioner’s sugar and let cool.
- 4 ounces unsweetened chocolate, chopped small
- 14 ounces sweetened, flaked coconut
- 2/3 cup granulated sugar
- 6 tablespoons cocoa powder
- 3 large egg whites
- Heaped 1/4 teaspoon flaked sea salt or level 1/4 teaspoon table salt
- 1/2 teaspoon vanilla extract
- Heat oven to 325°F. Line two large baking sheets with parchment paper.
- Heat approximately half of chocolate chunks in a small saucepan until just melted (heat over boiling water if possible to avoid burning).
- Remove from heat; stir in the remaining chunks until melted and smooth. The residual heat should be enough to melt them and leave the mixture lukewarm.
- 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.
- Add the melted chocolate, and blend until smooth.
- Shape batter into 1-inch balls.
- Arrange the cookies fairly close together, as they don’t spread on the baking sheet.
- Bake for 10-15 minutes, until the macaroons are shiny and just set.
- Let them rest on the tray for 10 minutes after baking.
- Dust with powdered sugar, and store in an airtight container at room temperature.