The Passionate Pantry

"If you have a dream, you have a responsibility to yourself to make it come true; because if you don't, you're just a dreamer" Marco Pierre White

Menu
  • Home
  • About Gina
  • Recipes
    • Baking
      • Biscuits / Crackers
      • Breads
      • Cakes
      • Cupcakes
      • Muffins
      • Icings
      • Pastry
      • Scones
      • Slices
    • Main Ingredients
      • Chocolate
      • Dairy
      • Eggs
      • Grains
      • Legumes
      • Meats
      • Nuts / Seeds
      • Pasta
      • Poultry
      • Seafood
      • Vegetables
    • Meals and Courses
      • Breakfast
      • Dessert
      • Dinner
      • Drinks
      • Lunch
      • Nibbles
      • Salads
      • Sauces / Condiments
      • Soups
      • Spreads / Dips
    • Special Diets
      • Dairy Free
      • Gluten Free
      • Nut Free
      • Paleo
      • Raw
      • Vegan
      • Vegetarian
    • Recipes from A – Z
    • Close
  • Thermomix
  • Art Classes
  • Suppliers
  • Contact Gina
You are here: Home / Recipes / Chocolate Coconut Macaroons

Chocolate Coconut Macaroons

12/04/2017 by madhatmedia Leave a Comment

This year my family decided not to exchange Easter eggs, which I am quite grateful for (because I do find it hard to contain myself when it comes to chocolate!).

However, as I was sitting at my desk yesterday I couldn’t help feel something will be missing this Easter weekend without chocolate … so I had to do something!

I always have spare egg whites in the freezer, and I always have beautiful organic desiccated coconut on hand … so coconut macaroons kept coming into mind (which usually consist of three ingredients: coconut, sugar and egg whites). But it needed to be “chocolaty” so I made the macaroons and added Dutched cocoa powder (it has a stronger chocolate flavour) and dark chocolate buds (I use Callebaut) into the mix and voila!

If you don’t have real chocolate buds, then chop some dark chocolate into small pieces similar to the size of a bud. I also added sea salt flakes and vanilla bean paste for extra flavour, and I do believe they add that little “extra something”.

It is important to allow the mix to sit for 20 minutes to firm up enough to scoop easily into the tablespoon measure for rolling. I also find having a small bowl to dip the spoon into very handy as the wet spoon allows the mix to come off easily in your hands. I also dip my fingers into the bowl periodically to keep them moist when I am rolling the mix, but I did also rinse my hands a couple of times during the process when they started to get a bit “sticky”.

These are a lovely little chocolate treat that are not only delicious, but also gluten free for those that need to consider that. They are particularly decadent eaten on the day they are made as the chocolate in the macaroons will still be a little liquid, but still gorgeous eaten over the next few days.

NB:  For the small amount of chocolate needed to drizzle over the macaroons I used a microwave to melt my chocolate, but for more information on tempering chocolate please see my post here.

Sugar and cocoa powder milled together
Chocolate, coconut, vanilla and salt added and …
… mixed on reverse for 5 seconds

Egg whites added …
… and kneaded together for 30 seconds
Mixture put aside for 20 minutes

Two trays lined with baking paper, and jug with water and spoon ready for rolling
Mixture either rolled into balls and baked as such, or they can be slightly flattened with your fingers if you wish
Macaroons baked as balls

Macaroons baked slightly flattened
When ready to drizzle chocolate … snap lock bag placed into a cup with one corner facing the base of the cup before pouring in melted chocolate
Tip of bag is cut to allow drizzling of melted chocolate

Macaroons drizzled as balls
Macaroons drizzled as slightly flattened macaroons
Ready to eat

 

Chocolate Coconut Macaroons
 
Save Print
Prep time
15 mins
Cook time
18 mins
Total time
33 mins
 

Ready to eat

Author: Gina @ The Passionate Pantry
Serves: 25 macaroons
Ingredients
INGREDIENTS

  • 200g raw caster sugar, or plain caster sugar
  • 40g Dutched cocoa powder

  • 100g dark chocolate buds (I use Callebaut)
  • 200g desiccated coconut
  • 1 tsp vanilla bean paste
  • 1 tsp sea salt flakes

  • 120g egg whites (usually from 4 eggs)

OPTIONAL TOPPING

  • 150g dark chocolate, melted (see method)
Instructions
METHOD FOR MACAROONS

  1. Place sugar and cocoa powder into TM bowl and mix 10 seconds / speed 9
  2. Add chocolate, coconut, vanilla and sea salt flakes and mix 5 seconds / reverse / speed 5
  3. Add egg whites and mix 30 seconds / interval (kneading function)
  4. Place mixture into a separate bowl and allow to sit 20 minutes to firm up making it easier to handle
  5. Preheat oven to 180 degrees fan forced
  6. Prepare two baking trays lined with baking paper
  7. Place a 20ml tablespoon in a small bowl of water and put beside the baking trays
  8. Press the wet spoon into the mix, then roll mix into a ball
  9. Place ball onto baking tray and leave it as a ball, or slightly flatten with your fingers if you prefer
  10. Continue until all the macaroons are done
  11. Place one tray at a time in the oven and bake for 10 minutes, turn tray around and continue for another 8 minutes
  12. Remove macaroons from oven and allow to cool for 15 minutes before placing on a cooling rack to cool completely
  13. Once cool store macaroons in an airtight container for up to a week

OPTIONAL TOPPING

  1. If preferred you can drizzle the macaroons with a little melted chocolate, allowing the chocolate to set before storing at room temperature
  2. For piping the chocolate over the macaroons, place a snap lock bag into a mug with a corner of the bag facing into the base of the mug
  3. With the small amount of chocolate needed I tempered the chocolate by melting 120g in a small plastic container in the microwave (glass retains the heat too much) using short bursts of 20 second intervals, stirring well between each burst until all the chocolate is melted and smooth (I stir it with a flexible spatula which I find easier than using a spoon), then add the balance of 30g chocolate (finely chopped or as buds) and continue stirring until all the chocolate is melted (the heat of the melted chocolate in the bowl will melt the extra you have put it ... you need to keep stirring really well with the spatula until the mix is smooth ... it will take a couple of minutes but you then have tempered chocolate)
  4. Pour the melted chocolate into the bag
  5. Remove the bag from the mug, and use one hand to clasp the bag around the top sealing in the chocolate
  6. Snip off the tip of the bag that was facing down into the mug and drizzle chocolate over the macaroons
  7. Allow to set before storing macaroons at room temperature for up to a week
Notes
I always have spare egg whites in the freezer, and I always have beautiful organic desiccated coconut on hand … so coconut macaroons kept coming into mind (which usually consist of three ingredients: coconut, sugar and egg whites). But it needed to be “chocolaty” so I made the macaroons and added Dutched cocoa powder (it has a stronger chocolate flavour) and dark chocolate buds (I use Callebaut) into the mix and voila!

If you don’t have real chocolate buds, then chop some dark chocolate into small pieces similar to the size of a bud. I also added sea salt flakes and vanilla bean paste for extra flavour, and I do believe they add that little “extra something”.

It is important to allow the mix to sit for 20 minutes to firm up enough to scoop easily into the tablespoon measure for rolling. I also find having a small bowl to dip the spoon into very handy as the wet spoon allows the mix to come off easily in your hands. I also dip my fingers into the bowl periodically to keep them moist when I am rolling the mix, but I did also rinse my hands a couple of times during the process when they started to get a bit "sticky".

These are a lovely little chocolate treat that are not only delicious, but also gluten free for those that need to consider that. They are particularly decadent eaten on the day they are made as the chocolate in the macaroons will still be a little liquid, but still gorgeous eaten over the next few days.
3.5.3251

 

Share this:

  • Click to email a link to a friend (Opens in new window)
  • Click to print (Opens in new window)
  • Click to share on Facebook (Opens in new window)
  • Click to share on Pinterest (Opens in new window)
  • Click to share on Twitter (Opens in new window)
  • Click to share on LinkedIn (Opens in new window)

Related

Filed Under: Baking, Biscuits / Crackers, Chocolate, Dairy Free, Dessert, Eggs, Gluten Free, Main Ingredients, Meals and Courses, Nut Free, Recipes, Special Diets

« Almond, Apricot and White Chocolate Cake
Miso and Fresh Ginger Dressing »

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Rate this recipe:  

About Gina

For as long as I can remember I have loved being around food, not just eating it but cooking with it too!

From the young age of eleven I had always dreamed of working somehow within the food industry, but as it turned out that wasn’t my calling ... Read More…

  • Facebook
  • Instagram
  • Pinterest

Subscribe to our Newsletter

Search this site

Browse Our Recipes

Latest Recipes

Brown Sugar Meringue Bites

Lemon Sugar Syrup

Sourdough: Discard Crackers

Connect on Pinterest

The Passionate Pantry

Pinterest

Connect on Facebook

Cover for The Passionate Pantry
2,772
The Passionate Pantry

The Passionate Pantry

As a lover of all good food, I get so much joy from sharing whatever knowledge, techniques, tips, hi

The Passionate Pantry

2 months ago

The Passionate Pantry

About Gina - The Passionate Pantry

www.thepassionatepantry.com.au

UPDATE JUNE 2022 Beautiful foodie friends ... I must come clean! After “missing in action” for some months, the guilt of not posting recipes has finally got to me. I always knew there would come a...
View on Facebook
· Share

Share on Facebook Share on Twitter Share on Linked In Share by Email

Connect on Instagram

thepassionatepantry

Flourless Chocolate Olive Oil Cake … this is not Flourless Chocolate Olive Oil Cake … this is not a large cake (it’s baked in a 20cm round cake tin), but it is rich, dark and dense and a small slice is just perfect.

Here I have served it with a raspberry coulis as I had some in the fridge, and a dollop of fresh cream. But I have also offered a recipe for a “Coffee Cream” in the post to serve with the cake too.

This version is nut free (I have used toasted sunflower seeds), but you can also use almonds if nuts are not an issue in your home.

The cake is also dairy free, is very quick to make, and gives you eight serves similar to what you see in the post here:

https://www.thepassionatepantry.com.au/flourless-chocolate-olive-oil-cake/

#thepassionatepantry
#perthfoodie
#perthfoodblogger
#foodbloggerperth
#thermomix
#bakedtreats
#feedingthefamily
#glutenfreebaking
#dairyfreebaking
#chocolateoliveoilcake
Marrakesh Carrots … this is a fabulous dish … Marrakesh Carrots … this is a fabulous dish … it is easy to make, and leftovers keep well in the fridge for up to three days.

I use a Thermomix to chop the carrots (it is quicker than trying to grate them), and I do like the chunky texture that gives me as opposed to “grating” which can sometimes make the carrot a little wet.

The dressing can be blended in a bowl if preferred, and the rest of the salad is prepared by hand so that I get plenty of texture.

This salad goes so well with just about any protein, and is a favourite in our home … with another hot spell fast approaching, this may be one that you would like to try:

https://www.thepassionatepantry.com.au/marrakesh-carrots/

#thepassionatepantry
#perthfoodie
#perthfoodblogger
#foodbloggerperth
#thermomix
#feedingthefamily
#marrakeshcarrots
#freshsaladsforhotdays
Honey Cake – this cake is delicious just on its Honey Cake – this cake is delicious just on its own and does not need icing, but I do try to minimise waste, so when I have little bits of leftover icing from other bakes (in this case Caramel Icing from a Sticky Date Cake I made a month ago, and White Chocolate Icing from the cupcakes I made last week) I put the leftovers into small containers in the freezer … then I can often combine two or three (in this case the two icings I mentioned) which will give me enough for what I need. So last night I took the two icings from the freezer and placed them in the fridge, then this morning I removed them from the fridge and put them on my bench to allow them to come to room temperature, they were then combined and used to dress this cake. It is such a great way to use us icing “scrapes”, and no-one else is the wiser 

Links to the separate recipes are here:

https://www.thepassionatepantry.com.au/honey-cake-a-jewish-celebration-cake/
https://www.thepassionatepantry.com.au/white-or-dark-chocolate-icing/
https://www.thepassionatepantry.com.au/sticky-date-cake/

#thepassionatepantry
#perthfoodie
#perthfoodblogger
#foodbloggerperth
#thermomix
#bakedtreats
#feedingthefamily
#honeycake 
#savingmoney
@savingscrapes
Chocolate Buttermilk Cupcakes with White Chocolate Chocolate Buttermilk Cupcakes with White Chocolate Icing … requested for our number 2 son’s birthday today … these are so easy to make, and keep well for a few days at room temperature … but if it is really warm in your home (so that the icing may melt) then I would keep them in the fridge but remove them at least 30 minutes before serving.

To make things super easy for me, I decided to use up some chocolate leftovers from Christmas, so topped the cupcakes with a packet of mini Cherry Ripe’s (one of my favourite), and Nespresso Dark Chocolate tablets (they are super yummy too!) xo

Recipes for both can be found here:

https://www.thepassionatepantry.com.au/chocolate-buttermilk-cupcakes/
https://www.thepassionatepantry.com.au/white-or-dark-chocolate-icing/

Happy birthday dear Sam … love having you in our lives xo 

#thepassionatepantry
#perthfoodie
#perthfoodblogger
#foodbloggerperth
#bakedtreats
#feedingthefamily
#familybirthdays
#quickandeasybaking
Load More Follow on Instagram

Copyright The Passionate Pantry © 2022

 

Loading Comments...