Macaroons get a bad rap sometimes because many versions are dry and crumbly and generally not awesome. But these moist chocolate coconut macaroons are a far cry from the version you remember sitting on your perfume-laden great aunt’s cookie tray, nestled among pink frosted shortbread cookies and rock hard fruitcake. They are fudgy and wonderful. More like a chewy cookie than some macaroons you may have met.
When I was a kid, my mom always made macaroons at Christmas, but her version included oats. They’ll always hold a special place in my heart, but I do prefer straight up coconut.
As an aside, how is it December 22nd already?! Didn’t December just start yesterday? I have been in a bit of a Christmas tizzy, trying to squeeze in as many festive activities as possible. It’s a bit exhausting, actually. And now I’m trying to post as many holiday cookie recipes as possible (exhibits A, B, C) before January 1st when all anyone wants to look at is kale juice.
Since we’re all in the throws of holiday hustle and bustle, I’m sharing these lovely treats because they only require about 5 minutes of effort and one bowl.
With such a simple cookie, the results will only be as good as the ingredients that went in, so use good chocolate. It doesn’t have to be super fancy, just something you like eating – preferably not chocolate chips.
Be sure to take them out of the oven while they’re still soft and slightly underdone – they’ll firm up on the pan as they cool. Also, they barely spread, so feel free to jam them all on one baking sheet.
Chocolate Coconut Macaroons
- 5 oz 150 grams good quality dark chocolate (60-70%)
- 1 1/2 cups unsweetened shredded coconut
- 1/4 cup cocoa powder
- 3/4 cup sugar
- 1/2 tsp kosher salt
- 1 tsp pure vanilla extract
- 3 egg whites
- Preheat oven to 325ºF.
- Melt chocolate in a large microwave-safe bowl on 50% power for 2 minutes. Let stand 5 minutes, then stir to finish melting. Return to microwave at 50% power for 30 seconds if needed. (Alternatively, melt chocolate in a heat-proof bowl over a saucepan of simmering water.)
- Stir in remaining ingredients, using your hands if needed. Mound onto parchment-lined cookie sheets by heaping tablespoonfuls. Bake for 12-15 minutes, until just set (a few cracks, slightly matte in appearance but still very soft). Let cool completely on pan before trying to move - they will firm up as they sit.