Why This Recipe Works
- Adding melted chocolate and cocoa powder to the cookie batter, and then folding in chopped chocolate once the batter cools, results in macaroons with intense chocolate flavor.
- A dash of coconut extract keeps the chocolate from overpowering the flavor of the shredded coconut.
There were very few desserts that my great grandmother chose to buy rather than bake. One of her store bought delicacies were coconut macaroons, which came in a can to keep them moist. Unlike small, light as a feather, delicate French almond macarons, these coconut macaroons are rugged around the edges and full of chewy, crunchy texture. Very rich, it doesn't take many coconut macaroons to satiate a sweet fix.
By adding chocolate, these macaroons up the ante when it comes to indulgence. These macaroons are also slightly different than the ones of my youth. Instead of the fine coconut texture and cloying condensed milk, these cookies have a super duper moist, fudge-like center that comes from melted chocolate, egg whites, and the absence of flour. Sweetened flaked coconut gives the macaroons structure and a delicious chewy crunch. A dash of coconut extract ensures that the coconut flavor doesn't get lost behind the copious amount of chocolate, which includes extra chopped chocolate folded in at the end.
Make sure to not overbake these cookies so that they stay soft in the center. My favorite way to eat them is just barely warm, when the center is like a molten pot of fudge.
Double Chocolate Coconut Macaroons Recipe
These chewy, chocolaty coconut cookies are all about the moist and fudgy center.
7 ounces bittersweet chocolate, chopped, divided
2/3 cup (4 2/3 ounces) granulated sugar
1/4 cup (3/4 ounce) cocoa
3 large egg whites
1/4 teaspoon salt
1 teaspoon vanilla extract
1/4 teaspoon coconut extract
2 1/2 cups sweetened flaked coconut
In a microwave or in a bowl set over a pan of barely simmering water, melt 5 ounces chocolate until smooth. Cool slightly.
In a large bowl, whisk sugar with cocoa until combined. Whisk in whites, salt, vanilla, and coconut extract. Whisk in chocolate mixture until smooth. Fold in coconut and remaining 2 ounces chocolate (see notes). Chill until firm enough to scoop, about 30 minutes.
Adjust oven rack to upper-middle position and lower-middle position and preheat oven to 350°F (175°C). Line 2 baking sheets with parchment paper or preferably a non-stick baking liner. If using parchment, lightly grease.
Using scoop or tablespoon, portion batter by 2 tablespoons each, spacing evenly onto pans (about 8 cookies per pan). Gently form into mounds.
Bake until set and center doesn't look raw, 13 to 15 minutes. Let cookies cool on pan 10 minutes, then transfer to a wire rack to cool.
If batter feels warm when it's time to fold in the chopped chocolate, let it cool in the fridge slightly before adding, so that the chopped chocolate does not melt.
|Nutrition Facts (per serving)|
|Servings: 14 to 16|
|Amount per serving|
|% Daily Value*|
|Total Fat 10g||13%|
|Saturated Fat 8g||38%|
|Total Carbohydrate 20g||7%|
|Dietary Fiber 4g||13%|
|Total Sugars 13g|
|Vitamin C 0mg||0%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|