Double Chocolate Coconut Macaroons: The Ultimate Flourless Cookie
A gluten-free indulgence that balances crisp edges and a gooey center in every bite.
Few desserts achieve the harmony of textures and flavors found in double chocolate coconut macaroons. With crisp, crackling edges that yield to an ultra-fudgy, tender center and the rich aroma of cocoa heightened by toasted coconut, these cookies are the very definition of indulgence—yet effortlessly gluten-free and flourless. This guide unpacks their irresistible appeal and offers a comprehensive, step-by-step recipe so every home baker can achieve macaroon perfection.
Why Double Chocolate Macaroons Deserve a Place in Your Recipe Box
Classic coconut macaroons are celebrated for simplicity—just sweetened coconut, whipped egg whites, and sugar. But adding cocoa powder and real chocolate transforms them into a decadently deep double chocolate treat. Why go double?
- Layered chocolate flavor: Cocoa powder provides intense chocolate depth, while chunks or chips add pools of melted chocolate throughout.
- Superior texture: Toasted coconut is naturally chewy, and the chocolate addition helps create a moist, almost brownie-like crumb inside.
- Allergy-friendly and versatile: Naturally flourless and easy to adapt for dairy-free or nut-free diets.
Key Ingredients and What They Do
Understanding each component is crucial for perfect results:
| Ingredient | Purpose | Tips/Substitutions |
|---|---|---|
| Sweetened shredded coconut | Provides base, moisture, and structure | Unsweetened can be used for a less sweet cookie |
| Cocoa powder | Adds deep chocolate flavor | Dutch-processed yields darker flavor and color |
| Egg whites | Bind ingredients and create structure | Room temperature whites whip best |
| Sugar | Sweetens and adds crispness | Use superfine for fast dissolving |
| Salt | Enhances flavors | Sea salt or kosher preferred |
| Chocolate chips or chunks | Melted in and scattered for double chocolate punch | Dark chocolate for a more intense cookie |
| Vanilla extract | Rounds out flavors | Optional but highly recommended |
Step-by-Step Double Chocolate Coconut Macaroons Recipe
This method delivers maximum chewy-fudgy payoff with minimal fuss. Read closely for notes and make-ahead tips at each stage.
Ingredients
- 14 oz (400g) sweetened shredded coconut
- 6 Tbsp (30g) Dutch-process cocoa powder (see note)
- 2/3 cup (130g) granulated sugar
- 3 large egg whites
- 1/4 tsp kosher salt
- 1/2 tsp vanilla extract
- 4 oz (115g) bittersweet or dark chocolate, chopped
- 1/2 cup mini chocolate chips (plus more for drizzling, optional)
Note: You can use natural cocoa, but Dutch-process gives these cookies a deeper, richer flavor and color.
Instructions
- Prep the oven and baking sheets.
Heat oven to 325°F (163°C). Line 2 large baking sheets with parchment paper. - Toast the coconut (optional but recommended).
For extra flavor and chew, briefly toast coconut in a dry pan over medium heat, stirring constantly, until lightly golden (about 3 minutes). Cool before using. - Melt the chocolate.
Place chopped dark chocolate in a bowl. Melt in short bursts in the microwave or gently over a double boiler. Allow to cool slightly. - Blend dry ingredients.
In a food processor, combine coconut, cocoa powder, and sugar. Pulse for 1 minute to break down coconut into finer shreds for the chewiest texture. - Add egg whites, salt, and vanilla.
Add egg whites, salt, and vanilla to the coconut mixture. Process until a uniform, sticky mash forms. - Fold in melted chocolate and mini chips.
With a spatula, scrape in cooled melted chocolate and mini chips. Stir until well combined. - Portion and shape.
Using a tablespoon or #70 scoop, drop heaping spoonfuls onto lined sheets, spacing them about 1 inch apart (they won’t spread). - Bake and cool.
Bake 22-24 minutes, rotating halfway, until tops are slightly set and look a bit dry but centers remain soft. Let cool on sheets. - Optional: Dip or drizzle in melted chocolate.
For deluxe macaroons, dip bottoms in extra melted chocolate or drizzle over in zig-zags.
Techniques for Macaroon Perfection
- Very fine coconut shreds: Running coconut in the food processor makes for a less fibrous, smoother cookie.
- Proper mixing: Uniform distribution of cocoa and melted chocolate is critical for double-chocolate flavor in every bite.
- Avoid overbaking: Take cookies out when just set—they will finish firming up as they cool, ensuring a gooey center.
Recipe Variations and Dietary Swaps
- Vegan/dairy-free: Replace egg whites with aquafaba (chickpea liquid) whipped to soft peaks; use dairy-free chocolate.
- Nutty twist: Add 2-3 Tbsp almond or hazelnut flour for rich flavor and slight texture change.
- Lower sugar: Use unsweetened shredded coconut and bittersweet chocolate for a less sweet, more bittersweet cookie.
- Extra crunch: Mix in chopped roasted nuts or a handful of cacao nibs before baking.
What others are reading
Serving and Storage Suggestions
- Serving ideas: These macaroons are perfect alongside coffee, nestled onto a holiday cookie tray, or as an after-dinner treat.
- Make ahead: Dough keeps tightly covered for 24 hours in the fridge. Baked macaroons store at room temp in an airtight container for up to 5 days. For longer storage, freeze and thaw as needed—texture remains excellent.
Troubleshooting and Expert Tips
| Problem | Possible Cause | Fix |
|---|---|---|
| Cookies are dry/crumbly | Overbaked or too little egg white | Reduce bake time; measure egg whites accurately |
| Cookies fall apart | Under-mixed, too little binder | Process mixture well, check consistency before baking |
| Lack of chocolate flavor | Cocoa not Dutch-processed, not enough chocolate chips | Try darker cocoa and increase chocolate chips |
| Burnt edges | Oven too hot, pan too dark | Lower oven temp or use light parchment/liners |
Frequently Asked Questions (FAQs)
Q: Can I use unsweetened coconut instead of sweetened?
A: Absolutely. Unsweetened coconut produces a less sweet, slightly drier macaroon but allows you to control the sweetness by adjusting sugar and chocolate types.
Q: How do I make my macaroons extra chewy?
A: Pulse coconut to finer pieces in a food processor and minimize baking time. Adding an extra egg white or a tablespoon of honey can increase chew.
Q: What’s the difference between a macaroon and a macaron?
A: Macaroons are coconut-based, dense, and chewy cookies often containing chocolate or cocoa. Macarons are delicate French meringue sandwich cookies made from almond flour and egg whites.
Q: Why did my macaroons spread too much or not hold their shape?
A: The mixture was likely too wet. Make sure chocolate and egg whites are not warm when added, and consider chilling scooped dough briefly before baking.
Q: Are these cookies gluten-free?
A: Yes! Provided you use gluten-free chocolate, these macaroons are completely flourless and safe for gluten-free diets.
Summary of Key Points
- Double chocolate coconut macaroons are rich, chewy, and flourless—ideal for chocolate lovers and gluten-free eaters alike.
- Combining cocoa powder and melted chocolate creates layered flavor and fudgy texture.
- Careful mixing, not overbaking, and fine coconut ensure perfect cookies every time.
- Easy to customize for vegan or lower-sugar needs; stay fresh for days or can freeze well.
References
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