These Chocolate Coconut Macaroons are like a cross between a classic macaroon and a crunchy brownie. Perfect for Passover! You’ll never guess what the secret ingredient is.
In this recipe
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Sweet salty balance
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The secret ingredient
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Tips for Success
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Kosher for Passover
BE PICTURED IN; CHARACTERIZED IN:
I’m so excited to share the recipe for these Cocoa Coconut Macaroons because they truly are one of my favorite things to ever come out of my kitchen.
Achieving a sweet-salty balance
These macaroons taste like something between a classic coconut macaroons and a juicy brownie. I also added a sprinkling of crunchy sea salt to my top because I really like having a sweet and salty balance in my baked treats.
The secret ingredient for moist macaroons
Here’s one ingredient that might surprise you: applesauce! I took this tip from Elise’s coconut macaroons recipe and it worked like a charm, adding moisture to the centers and preventing them from becoming dry or crumbly.
I think my version of these macaroons matches the taste of Alma’s original. I wasn’t able to do a direct comparison so I can’t say for sure, but my memory says YES!
- These macaroons are made by coarsely grinding the coconut flakes and piping the cookies with a piping bag. This makes pretty, perfectly symmetrical cookies with a soft texture.
- If you don’t want to squirt these macaroons, leave the shredded coconut as is (do not grind) and use a cookie scoop or large spoon to shape the macaroons.
- It’s not easy to tell if these cookies are done by the color of these cookies, as they’re already dark brown. You’ll know when they’re done when the cookies are still shiny but dry to the touch and will yield slightly to light pressure.
Are these Kosher for Passover?
Yes, these Chocolate Coconut Macaroons can be kosher for Passover. None of the ingredients are forbidden on Passover, and several brands make kosher-certified versions of each of the ingredients, including the chocolate — an ingredient that may or may not be kosher if it’s not certified.
More Passover-Perfect Desserts
- Chocolate Peanut Butter Bar
- Pecan Meringue Cookies
- Chocolate Hazelnut Mazo Toffee
- Grain-free apple and honey cake
- Flourless Peanut Butter Chocolate Chip Cookies
From the editors of Simply Recipes
Chocolate Coconut Macaroons
You can use sweetened coconut in this recipe if you don’t have unsweetened coconut. If you do, reduce the sugar to 1/4 cup.
ingredients
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2 1/4 cups (254G) unsweetened grated coconut
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3 big protein
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3/4 Cup (148g) sugar (reduce to 1/4 cup if using sweetened coconut)
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4 tablespoon (22g) cocoa powder
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5 tablespoon smooth applesauce
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Flaky sea-salt
method
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Preheat the oven:
Preheat the oven to 400°F. Line a baking sheet with parchment.
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Grind coconut:
Pulse the coconut in a food processor for ten 1 second pulses until coarsely ground. (Skip this if you’re hand-shaping your macaroons instead of piping them in step 4.)
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Make the dough:
In a saucepan on the stove, whisk together the egg whites, sugar, cocoa and applesauce. Stir in the coconut.
Place the pan over medium-high heat and cook, stirring constantly, until the mixture is pasty and hot.
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Shape macaroons:
Remove the pan from the heat and place the macaroon batter in a piping bag fitted with a large star nozzle. Pipe mounds, about the size of walnuts in their shells, onto a parchment-lined baking sheet.
Shape by hand without piping: Use a cookie scoop or large soup spoon to portion the batter.
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Bake macaroons:
Sprinkle the tops with flaky sea salt and bake until dry to the touch and yielding slightly to light pressure (they still look shiny), about 12 minutes. Remove from the oven and let cool on the baking sheet on a wire rack. Once cool, carefully lift each macaroon off the sheet pan.
| nutritional information (per serving) | |
|---|---|
| 122 | calories |
| 8g | Fat |
| 12g | carbohydrates |
| 2g | protein |
