Chocolate Macaroons

chocolate macaroons

I recently started making my own coconut milk, but there’s always at least 2 cups of shredded coconut leftover from making the milk. What to do with all dem shreds? I abhor the thought of throwing them away. So I decided to make some macaroons.

I had some dark chocolate macaroons at a Paleo cafe in Denver once, and they were cleverly dubbed crackaroons, which I guess means I can’t call my recipe the same thing. However, I did invent my own variety and gave them as Christmas gifts, and any photo of my mother from that day will clearly indicate she enjoyed them as much as the crackaroons.

I used unsweetened baking chocolate paired with vanilla, coconut oil and maple syrup for this recipe, rather than melting a regular chocolate bar (which may contain soy lecithin or other weird ingredients—though I guess you could use a chocolate bar in a pinch). If you’ve never used a double boiler before, just fill 1/3 of a saucepan with water, then bring it to a boil. Place a bowl on top so that the steam can heat the bowl, then add chocolate and oil and stir.

These macaroons aren’t difficult to make, but they do require a little patience with the double boiler and the sticky dough. Your hands will probably be covered in sticky chocolate by the time you’re done. The macaroons keep well in the fridge for about a week…if you can make them last that long.

Chocolate Coconut Macaroons
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Servings Prep Time
20 macaroons 30 minutes
Cook Time
10 minutes
Servings Prep Time
20 macaroons 30 minutes
Cook Time
10 minutes
Chocolate Coconut Macaroons
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Servings Prep Time
20 macaroons 30 minutes
Cook Time
10 minutes
Servings Prep Time
20 macaroons 30 minutes
Cook Time
10 minutes
Ingredients
Macaroons:
Chocolate coating:
Servings: macaroons
Instructions
For the macaroons:
  1. Melt 2 oz. baking chocolate and 2 Tbsp. coconut oil in a double boiler.
  2. Transfer to food processor, then add all ingredients for macaroons and blend until a sticky dough forms.
  3. Preheat oven to 325º.
  4. Roll dough into balls, then place on a baking sheet.
  5. Bake for 15 minutes, then remove from oven and let cool completely.
For the coating:
  1. Melt remaining 2 oz. baking chocolate and 2 Tbsp. coconut oil in double boiler.
  2. Once chocolate has melted, add syrup and vanilla. Mix well.
  3. Dip cooled macaroons in melted chocolate, then place on a baking sheet.
  4. Place baking sheet in refrigerator for a few hours to allow chocolate coating to harden.
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