There are few things more delicious than a freshly made chocolate coconut macaroon. And when they’re naturally sweetened with dates and honey, they’re even better! Here’s how to make them:
1. Preheat your oven to 350 degrees Fahrenheit. 2. Line a baking sheet with parchment paper and set aside. 3. In a food processor, combine 1 cup of unsweetened shredded coconut, 1/2 cup of pitted dates, 1/4 cup of honey, and 1/3 cup of cocoa powder.
Blend until the mixture is finely ground and combined. 4. Scoop the mixture onto the prepared baking sheet by the tablespoonful, and use your hands or a spoon to shape it into small mounds. Be sure to press them firmly so they hold together well while baking.
Easy Coconut Macaroons Recipe | So delicious!
- Preheat oven to 375 degrees F and line a baking sheet with parchment paper
- In a medium bowl, whisk together 1/3 cup cocoa powder, 1/2 cup coconut flour, 1/4 teaspoon salt, and 1/8 teaspoon baking powder
- In a small saucepan over low heat, melt 1/2 cup coconut oil until just liquid
- Remove from heat and stir in 1/2 cup honey until combined
- Pour the honey-coconut oil mixture into the bowl with the dry ingredients and stir until everything is evenly mixed
- Use a spoon or your hands to form the dough into small balls (about 1 tablespoon each)
- Place on the prepared baking sheet and press down slightly so they are about ½-inch thick
- Bake for 10-12 minutes, or until golden brown around the edges
- Let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely
Coconut Macaroons With Chocolate
There’s nothing like a good coconut macaroon, and when you add chocolate to the mix, it’s even better! These little cookies are so easy to make and are such a treat. Here’s what you’ll need:
-1 1/2 cups shredded unsweetened coconut -1/4 cup sugar -3 tablespoons all-purpose flour
-1/4 teaspoon salt -6 tablespoons egg whites (from about 3 large eggs) -1 teaspoon vanilla extract
-12 ounces semisweet chocolate, melted and cooled slightly Preheat the oven to 325 degrees F. Line a baking sheet with parchment paper. In a medium bowl, combine the coconut, sugar, flour, and salt.
In another bowl, whisk together the egg whites and vanilla until frothy. Add the wet ingredients to the dry ingredients and stir until everything is evenly mixed. Use a spoon or your hands to form small balls of dough (about 1 tablespoon each).
Place them on the prepared baking sheet about 2 inches apart. Bake for 20 minutes, or until golden brown. Let cool for 5 minutes before dipping in the chocolate.
Dip each macaroon halfway into the chocolate and place on a wire rack to cool completely. Store in an airtight container at room temperature for up to 5 days. Enjoy!
Why are My Coconut Macaroons So Dry?
If your coconut macaroons are dry, it’s likely because you didn’t add enough moisture to the batter. Coconut is a very absorbent ingredient, so it needs extra moisture to create a moist and chewy texture. When measuring the ingredients, be sure to use a light hand with the coconut so that you don’t end up with a dry final product.
You can also try adding more liquid (such as milk or water) to the batter to help moisten things up. Finally, make sure you’re baking the macaroons long enough – if they’re undercooked, they’ll be dry. Follow these tips and you should end up with delicious, moist coconut macaroons!
What’S the Difference between a Coconut Macaroon And a Macaron?
A coconut macaroon is a type of cookie that is made with shredded coconut, egg whites, and sugar. They are often dipped in chocolate or coated with a chocolate ganache. Macarons, on the other hand, are meringue-based cookies that are made with almond flour, sugar, and egg whites.
They are also typically filled with buttercream, ganache, or jam. The main difference between these two types of cookies is their texture; coconut macaroons are chewy while macarons are light and fluffy.
What is the Difference between a Macaroon And a Macaron Cookie?
Macarons and macaroons are both cookies made from egg whites, sugar, and ground almonds. The main difference between the two is that macarons are sandwich cookies with a flavored filling between two biscuit-like cookies, while macaroons are denser, chewy cookies.
Macarons originated in Italy in the 1500s, and were made with almond flour, egg whites, and sugar.
The cookies were said to have a “light as air” texture and were often served at weddings and other special occasions. They eventually made their way to France, where they became popular in the court of Louis XIV. It wasn’t until the early 1900s that macarons began to be filled with flavored buttercream or ganache.
Macaroons, on the other hand, originated in Europe in the Middle Ages. They were originally made with shredded coconut, egg whites, and sugar. These days, however, you’ll find many different flavors of macaroons – from chocolate to pistachio to raspberry.
Macaroons are generally denser and chewier than macarONS due to their higher ratio of ground almonds to egg whites.
How Do You Make Martha Stewart Coconut Macaroons?
Assuming you would like a recipe for Martha Stewart’s coconut macaroons:
1 1/2 cups shredded unsweetened coconut
1/2 cup sugar 3 tablespoons all-purpose flour 1/4 teaspoon salt
5 egg whites, room temperature 1 teaspoon pure vanilla extract Preparation:
Preheat oven to 350°F. Line baking sheets with parchment paper. In a large bowl, combine coconut, sugar, flour, and salt.
Add egg whites and vanilla; mix until well blended. Drop batter by the tablespoonful onto prepared baking sheets; shape into mounds. Bake until golden brown, about 15 minutes.
Looking for a healthy, delicious treat? Why not try making your own chocolate coconut macaroons? These bite-sized treats are perfect for satisfying your sweet tooth without all the sugar.
Best of all, they’re super easy to make! To start, you’ll need: 1 cup shredded unsweetened coconut flakes
3 tablespoons cocoa powder 1/4 teaspoon salt 1/3 cup honey
2 tablespoons almond butter (or any nut or seed butter) 1 teaspoon vanilla extract Optional: 1/4 cup dark chocolate chips (for coating)
First, preheat your oven to 350 degrees F. Next, mix together the shredded coconut flakes, cocoa powder and salt in a large bowl. In a separate bowl, whisk together the honey, almond butter and vanilla extract until smooth. Pour this mixture over the dry ingredients and stir everything together until it’s evenly combined.
Now it’s time to form the macaroons! Scoop out about 2 teaspoons worth of batter and shape it into a small mound on your baking sheet. Repeat this process until all the batter is used up – you should have around 18-20 macaroons total.
If desired, you can press a few chocolate chips into the top of each one before baking. Bake in the preheated oven for 12-15 minutes, or until the tops are lightly golden brown.