How To Make Chocolate And Coconut Macaroons

A kind of soft and chewy cookies, macaroons are perfect for small breaks. The delectable taste of coconut combined with the goodness of chocolate can create some heavenly macaroons. Although, you might have tried coconut macaroons, this recipe shows a very unique way of combining chocolate with your favourite macaroon. Crispy on the outside and soft inside, it is the perfect treat for anybody. And the best part about these macaroons are that it can be prepared very easily and stored in an airtight container for a few days without any hassle.

Here Is The Recipe For Chocolate And Coconut Macaroons:

Chocolate And Coconut Macaroons Recipe

Preparation Time: 30 minutes
Cooking Time: 20 to 25 minutes
Servings: 12 pieces


Plain flour: 4 tablespoon
Fresh coconut: 200 grams
Caster sugar: 200 grams
Dark chocolate: 150 grams
Egg white: from one egg

Method Of Preparation:

Step 1

Finely grate the coconut first and keep aside. Pre-heat the oven to 180 degree Celsius. Line a baking dish with parchment paper and grease it generously with butter.

Step 2

Whisk the egg white with an electric beater until it turns creamy and fluffy. Gradually add the caster sugar and whisk well. In some time it will form a shiny mixture with stiff peaks. In another bowl sift the flour. Slowly fold the flour into the egg and sugar mixture. It is now time to add the grated coconut. Gently fold the grated coconut with the prepared mix.

Step 3

Take out a spoonful of the mixture and place it on the baking tray. Keep some distance between each macaroon and avoid stuffing all of it together. If necessary, make them in two batches. Bake the macaroons for 15 minutes or until they turn crispy and golden on the outside. Keep checking your macaroons and make sure that they do not burn. Remove from the oven and let it cool on a wire rack.

Step 4

Take the dark chocolate in a pan and heat it in a microwave oven for 30 seconds on high. This is enough the melt the chocolate. Make sure that you do not burn it. Once done, dip the smooth side of the cooled macaroon in the melted chocolate. Let it set in a fridge. When cooled store in airtight containers.

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