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You will love this slightly crisp on the outside, soft and chewy coconut on the inside with a bit of crunch from the nuts, and a rich chocolate taste. The recipe is naturally gluten-free and flourless. They make perfect edible gifts.
What is coconut macaroon?
Macaroons, not to be confused with French macarons, are “cookies” made with sweetened shredded coconut, egg whites, sugar, and flavorings. Sometimes, finely chopped nuts are added too. They are said to have originated in Italy. The chocolate coconut macaroon, as we know it today, is a delightful variation that adds a layer of decadence to the classic recipe. The marriage of sweetened shredded coconut and rich chocolate creates a visually appealing confection and amazing combinations of flavors and textures.
Why you’ll love this recipe
1. Nice chocolate flavor
The batter doesn’t use just cocoa powder but also melted chocolate
2. No condensed milk
This coconut macaroon recipe uses egg whites as a binder instead of condensed milk. The macaroons aren’t overly sweet
3. Flourless
This recipe can be considered gluten-free because it doesn’t contain any flour. Just make sure the rest of the ingredients you use are certified gluten-free
4. Nice texture
The outside is slightly crisp but the inside is soft, moist, and chewy. It’s almost like eating fudgy brownies
What type of coconut to use for macaroons
1. Sweetened coconut
This is the ideal one to use for coconut macaroons. You can use shredded or flake. They are moist and with the perfect amount of chewiness. Coconut flake gives a chewier texture because they are larger and thicker in size. I prefer the shredded one because it gives the perfect amount of chewiness
2. Unsweetened coconut
You can also use unsweetened shredded coconut. Just know that the unsweetened version is a bit drier in texture, but it’s a good choice if you are watching your sugar intake
3. Desiccated coconut
Desiccated coconut has a drier and finer texture compared to shredded coconut. It can create a smoother and more compact macaroon.
4. Freshly grated coconut
While the freshly grated coconut gives a more intense coconut flavor, keep in mind that the coconut still contains a lot of moisture. This affects the recipe. For result consistency, I highly recommend NOT to use freshly grated coconut for making macaroons
Baked Chocolate Almond Coconut Macaroons (Flourless)
Ingredients
- 120 g semi-sweet chocolate chips or milk chocolate or dark chocolate chips
- 90 g egg whites 3 large egg whites
- 25 g cocoa powder regular or Dutch-processed
- 100 g sugar
- ¼ tsp salt
- 1 tsp coconut extract or extract of your choice
- 340 g sweetened coconut shredded or flake
- 30 g finely chopped toasted nuts I used almonds
Topping: (optional)
- Almond slices
Instructions
- Put a heat-proof bowl over a saucepan filled with gently simmering water. Add the chocolate and let it melt over medium-low heat. When you see most of the chocolate has melted but there are still few pieces not melted, remove from the heat and stir until they are all melted. Set aside to cool down a bit when you prepare other things
Prepare the batter:
- Whisk the egg whites with sugar, salt, vanilla, and cocoa powder until it's smooth and no lumps from the cocoa powder. Add the coconut and chopped nuts and combine until all coconut are coated evenly with the batter
Chill the batter:
- Cover and chill the batter in the fridge for at least 1 hour (or 30 minutes in the freezer if you are pressed for time). You can even leave it in the fridge until the next day and bake if that's what fits your schedule
Shaping:
- Preheat the oven to 350 F (180 C) for conventional oven, 330 F (165 C) for convection oven. Line two baking sheets with parchment paper
- Remove the batter from the fridge and use a small ice cream scoop, the size is about 1 Tbsp. If you don't have one, you can just use two spoons to help you shape
- Scoop about 1 heaping tablespoon of batter and place the mound on the baking sheet, spacing about 2 inches in between. If you are using two spoons, try your best to form a mound
- Press on one slice of almond if you like. This is optional. I just like the visual contrast
Baking:
- I recommend baking one tray at a time. Keep the other tray chilled in the fridge while one tray is baking
- Place the baking sheet on the middle rack and bake for about 15 minutes. DO NOT overbake them. The outside will crisp up but when you gently squeeze it, it gives. Let them cool down on the pan set on a cooling rack to cool down completely.
To serve:
- When you eat them on the same day, the outside stays crisp and the inside is moist and chewy (thanks to the coconut).
Storage:
- Once they have cooled down completely, transfer to an air-tight container and they can be kept for about a week. The outside get softer after storing in an air-tight container, but they will still be delicious. They can be kept frozen for up to one month. Simply thaw at room temperature before serving
RECOMMEDED TOOLS
Marv’s Recipe Notes
*Nutrition facts are just estimates and calculated using online tools*
How to bake chocolate almond coconut macaroons
1. Put a heat-proof bowl over a saucepan filled with gently simmering water. Add the chocolate and let it melt over medium-low heat. When you see most of the chocolate has melted but there are still a few pieces not melted, remove them from the heat and stir until they are all melted. Set aside to cool down a bit when you prepare other things
2. Whisk the egg whites with sugar, salt, vanilla, and cocoa powder until it’s smooth and no lumps from the cocoa powder. Add the coconut and chopped nuts and combine until all coconut are coated evenly with the batter
3. Cover and chill the batter in the fridge for at least 1 hour (or 30 minutes in the freezer if you are pressed for time). You can even leave it in the fridge until the next day and bake if that’s what fits your schedule
4. Preheat the oven to 350 F (180 C) for conventional oven, 330 F (165 C) for convection oven. Line two baking sheets with parchment paper. Remove the batter from the fridge and use a small ice cream scoop, the size is about 1 Tbsp. If you don’t have one, you can just use two spoons to help you shape. Scoop about 1 heaping tablespoon of batter and place the mound on the baking sheet, spacing about 2 inches in between. If you are using two spoons, try your best to form a mound
5. Press on one slice of almond if you like. This is optional. I just like the visual contrast
6. I recommend baking one tray at a time. Keep the other tray chilled in the fridge while one tray is baking. Place the baking sheet on the middle rack and bake for about 15 minutes. DO NOT overbake them. The outside will crisp up but when you gently squeeze it, it gives. Let them cool down on the pan set on a cooling rack to cool down completely.
7. When you eat them on the same day, the outside stays crisp and the inside is moist and chewy (thanks to the coconut).
Did you make this chocolate almond coconut macaroon recipe?
I love it when you guys snap a photo and tag it to show me what you’ve made. Simply tag me @WhatToCookToday #WhatToCookToday on Instagram and I’ll be sure to stop by and take a peek for real!
