Dark Chocolate Coconut Macaroons Recipe | smitten kitchen
Fudgy, chocolate-drenched coconut macaroons—simple to make, hard to resist.
Dark Chocolate Coconut Macaroons: The Ultimate Indulgence
If you love coconut but wish your macaroons had an extra dimension of richness, consider this: dark chocolate. smitten kitchen’s Dark Chocolate Coconut Macaroons are the ultimate hybrid—chewy, fudgy, and deeply chocolatey, with all the airy, sweet flavor of coconut woven in. They’re also remarkably easy to make, with just a handful of simple ingredients and a food processor. This article will guide you through every step, explaining why this recipe stands out and how to get the best results every time.
Why These Macaroons Are Different
Traditional coconut macaroons can be cloyingly sweet and have a less-than-pleasant texture—some even resemble cardboard. This recipe avoids those pitfalls by using both unsweetened and sweetened coconut, cocoa powder, and melted dark chocolate to balance the sweetness and add a luxurious, brownie-like center. The result is a macaroon that’s both tender and chewy, intensely chocolatey, and satisfying without being overly heavy. The technique of blending the coconut in a food processor—borrowed from Cook’s Illustrated—ensures a light, fluffy texture and vibrant coconut flavor.
Ingredients
- 14 ounces (about 400 grams) sweetened, flaked coconut
- 2/3 cup (130 grams) granulated sugar
- 6 tablespoons (30 grams) cocoa powder
- 3 large egg whites
- Heaped 1/4 teaspoon flaked sea salt or level 1/4 teaspoon table salt
- 1/2 teaspoon vanilla extract
- 4 ounces (115 grams or about 1/3 cup) unsweetened chocolate, chopped small (sometimes sold as 99% cocoa)
Step-by-Step Instructions
1. Melt the Chocolate
Start by gently chopping your unsweetened chocolate into small, even pieces. Melt about half of the chocolate in a small saucepan over low heat until just melted, then remove from heat and stir in the remaining pieces until smooth and fully melted. This tempering method helps prevent overheating the chocolate. Let the mixture cool slightly so it’s lukewarm, not hot, before adding it to the rest of the ingredients.
2. Process the Coconut
Next, tip the sweetened, flaked coconut into your food processor. Process for a full minute—this step is crucial for achieving a fluffy, cloud-like texture rather than the stodgy chew of traditional macaroons. The coconut should be finely chopped but not pulverized into a paste.
3. Add Sugar and Cocoa
Add the granulated sugar and cocoa powder to the processed coconut, then blend again for another full minute. This evenly distributes the sugar and cocoa throughout the coconut, so every bite is perfectly sweet and chocolatey.
4. Incorporate Egg Whites and Vanilla
Whisk together the egg whites, salt, and vanilla extract in a separate bowl, then pour into the food processor. Process until the mixture is just combined and forms a sticky dough. Overmixing can make the macaroons tough, so pay attention to consistency—stop once everything is just blended.
5. Fold in the Chocolate
Pour the melted, slightly cooled chocolate into the food processor and pulse until the mixture is uniform. The batter should be thick, sticky, and a beautiful dark brown, with specks of coconut throughout.
6. Scoop and Bake
Preheat your oven to 325°F (162°C) and line two large baking sheets with parchment paper. Use a tablespoon or a small cookie scoop (such as a #70) to portion the batter into mounds on the baking sheets. The cookies don’t spread much but will puff up during baking, so you can space them fairly close together.
Bake for about 15 minutes, just until the macaroons are shiny and set. The edges should be crisp, while the centers remain soft and fudgy. Let the cookies cool on the baking sheets for 10 minutes before transferring them to a wire rack to cool completely.
Tips and Variations
- Chocolate Quality: The recipe calls for unsweetened chocolate (sometimes sold as 99% cocoa), which delivers intense chocolate flavor without extra sweetness. This is key for achieving a brownie-like interior.
- Coconut Type: Sweetened, flaked coconut works best for moisture and sweetness, but you can experiment with unsweetened shredded coconut if you prefer a less sweet cookie.
- Texture Tweaks: For a more rustic appearance, leave some coconut flakes larger by pulsing the food processor a bit less.
- Chilling Option: If you find the dough too sticky, chill it briefly before scooping—this makes shaping the macaroons a bit easier, but it’s not strictly necessary.
Nutritional Notes
These macaroons offer a rich source of fiber and healthy fats from coconut, but they are still a dessert—best enjoyed in moderation. Because they use egg whites rather than whole eggs, they’re lower in cholesterol than many other cookies, but the sugar content is significant, so keep that in mind if you’re watching your intake.
Storage and Serving Suggestions
Store the macaroons in an airtight container at room temperature for up to a week. They’re especially delicious when slightly warmed, which enhances the chocolate aroma. For an extra touch, dust with powdered sugar or dip the bottoms in melted chocolate for a professional finish.
Table: Key Ingredient Quantities
| Ingredient | Amount (US) | Amount (Metric) |
|---|---|---|
| Sweetened, flaked coconut | 14 ounces | 400 grams |
| Sugar | 2/3 cup | 130 grams |
| Cocoa powder | 6 tablespoons | 30 grams |
| Egg whites (large) | 3 | 3 |
| Salt | Heaped 1/4 tsp | – |
| Vanilla extract | 1/2 teaspoon | – |
| Unsweetened chocolate | 4 ounces | 115 grams/1/3 cup |
Frequently Asked Questions (FAQs)
Q: Can I use desiccated coconut instead of flaked?
A: Yes, but the texture and flavor will be different. Flaked coconut yields a moister, chewier cookie, while desiccated coconut can be a bit drier. Adjust processing time accordingly.
Q: Can I make these dairy-free?
A: Yes, as long as you use pure unsweetened chocolate (with no milk powder), this recipe is naturally dairy-free.
Q: How can I make these gluten-free?
A: This recipe is naturally gluten-free if you ensure your ingredients (especially cocoa powder) haven’t come into contact with gluten during processing.
Q: Can I add nuts or dried fruit?
A: Absolutely! Chopped toasted nuts or dried cherries would be delicious, but fold them in after the chocolate for best results.
Q: How do I prevent the macaroons from spreading?
A: These macaroons hold their shape well if you don’t flatten them. If the dough seems too sticky, chill briefly before scooping.
Troubleshooting Common Issues
- Too Dry: The main culprits are overbaking and using too-old coconut. Use fresh, sweetened flakes for maximum moisture.
- Too Sweet: Reduce the sugar slightly or use unsweetened coconut for a less sweet treat.
- Too Flat: Make sure your oven is at the correct temperature, and don’t skip processing the coconut—coarse coconut can cause spread.
Why This Recipe Is a Keeper
smitten kitchen’s Dark Chocolate Coconut Macaroons recipe stands out for several reasons. The use of both cocoa powder and melted chocolate gives a deep, intense chocolate flavor without being overly sweet. The food processor technique delivers a feather-light texture, and the whole process is quick and straightforward—no special equipment or advanced pastry skills required. Whether you’re a seasoned baker or a complete novice, these macaroons are well within your reach.
History and Inspiration
The recipe is inspired by Deb Perelman’s love of classic coconut macaroons, but with a chocolate twist. She adapted her earlier macaroon recipe by borrowing the “grind the coconut” technique from Cook’s Illustrated, and the result is a cookie that’s far superior to most store-bought varieties. This version has become a favorite among smitten kitchen readers for its simplicity and decadence.
Suggested Pairings
- Serve alongside coffee or tea for a classic afternoon treat.
- Pack them in a picnic basket—they travel well and are always a crowd-pleaser.
- Bring them to potlucks or bake sales—they stand out from the usual brownies and chocolate chip cookies.
Conclusion
Dark Chocolate Coconut Macaroons are a delightful fusion of two favorite desserts, combining the chewy sweetness of coconut with the rich, fudgy depth of dark chocolate. This smitten kitchen recipe is easy to make, yields impressive results, and is sure to become a staple in your baking repertoire. Give them a try—you’ll never look at macaroons the same way again.
