Chocolate Macaroons
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These chocolate macaroons are so amazing! Try this recipe for a Christmas cookie swap. Everyone will love them.
Are you looking for a sweet treat to make for your Valentine? These chocolate macaroons are the perfect little indulgence. Years ago, the Boston Globe Magazine ran a recipe for chocolate coconut macaroons from Clear Flour Bread in Brookline, Massachusetts. I made them several times, and they were deliciously decadent. However, they were expensive to make and they used white sugar and sweetened coconut. My version uses maple syrup as the sweetener and unsweetened shredded coconut. I adapted this recipe from Joy of Baking to come up with these real food chocolate macaroons.
Recommended Equipment
Ingredients
- 3 ounces unsweetened chocolate single ingredient: chocolate
- 3 egg whites
- 1/4 cup cocoa powder
- 1 tsp vanilla extract
- 1/4 tsp salt
- 3/4 cup maple syrup
- 2 cups finely shredded unsweetened coconut
Instructions
- Preheat the oven to 350 degrees and lightly grease a cookie sheet.
- Melt the chocolate in a double boiler and set aside.
- Whisk the egg whites and add the cocoa powder, vanilla extract, and salt. Mix to combine.
- Stir in the melted chocolate, maple syrup, and shredded coconut, coating the coconut completely.
- Measure out a tablespoon of dough and shape it into a ball. Press it down onto the cookie sheet to flatten slightly. Continue with eight more tablespoons, spacing them evenly on the cookie sheet.
- Bake for about 13 minutes, until the top of the cookies are set. The inside should remain soft.
- Repeat this process with the remaining batter.
- Cool on a wire rack and store in an airtight container.
Approximate Nutrition Info
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Chocolate Macaroons Price Breakdown
This recipe costs a total of $4.98 to make, or $.19 per cookie. These rich dark chocolate macaroons are the perfect ending to a special meal.
Oh my house smells like a chocolate factory! How delicious these are! Thank you for the recipe!
You’re very welcome! I’m so glad you like them.
Thank you for the awesome recipe! I just made a batch and they are so, SO good! My kitchen smells divine. 🙂
Thanks so much for letting me know, Julie! I’m glad you like them. Now I want one. . .
Great, thanks! I usually have local honey and I’ve been substituting it for sugar in a lot of recipes. So far it works great and is a lot healthier! I will also have to figure out how to substitute cocoa powder since I don’t have any baking chocolate.
I may have overlooked it but I didn’t see where you added the maple syrup? I don’t really care for maple syrup and was wondering if you could add honey instead.
Sorry about that, Sandy. You add the syrup in step 4. You could definitely substitute honey for the maple syrup. Let me know if you try it.
What a simple and tasty-looking recipe. Seems perfect for Valentine’s day!
Thanks, Kirsten! It’s a very easy recipe to make, and delicious too.
These look great! Do you ship? 😉
Ha! Thanks, Jill. I’m afraid they wouldn’t hold up in the mail.
These look wonderful! I think I’ll make these well before valentine’s day, ha 🙂
-Dana
Thanks, Dana. They’re quick and easy to make, so you could definitely do a practice batch before Valentine’s Day! I hope you like them.
I wonder if you could sub good quality cocoa powder for the bittersweet chocolate? I have some wonderful cocoa powder that I use to make chocolate (using coconut oil). Would this be ok to use as a sub since I have it on hand already?
Great question, Kari. I’m sure your cocoa would work, you’ll just have to experiment with the quantity. I would make a 3-ounce batch of chocolate with your regular method and use that. Let me know how it goes!
My husband would love these. Do you think I could us aguave to sweeten?
Sandy, I don’t use agave so I’m not sure how it would translate. Let me know if you try it.