Coconut Chocolate Macaroons

Coconut Chocolate Macaroons


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Bite into a soft and chewy coconut chocolate macaroon. Delicious and easy to make, you won't want to share these!

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Time needed

1 hour preparation + 20 min cooking

Serving Size / Yield

20 servings


  • 75 grams almond flour
  • 75 grams powdered sugar
  • 25 grams water
  • 90 grams sugar
  • 60 grams egg whites
  • 1/3 teaspoon coconut extract
  • Hershey’s hot fudge sauce
  • Sprinkles for decorating

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Whisk together the almond flour and powdered sugar. Sift the almond flour mix into a large bowl and set aside. Heat the water and 75 grams of sugar in a saucepan. While it heats to 230°F, whip half of the egg whites and add the remaining sugar, mixing well to combine. When the saucepan reaches the temperature, slowly pour it into the whipped egg whites and whip on medium speed for 15 minutes. Preheat the oven to 325°F. With a rubber spatula, mix the rest of the egg whites and almond flour together until it thickens. Mix in the coconut extract and a bit of the egg white mixture, mix well and then fold in the rest of the egg mix. Be careful not to over mix, the batter should flow slightly, but still thick. Fill a pastry bag with the macaroon batter. Pipe 1-inch circles onto a baking sheet lined with parchment paper. Dry for 30-40 minutes, or until your finger doesn’t stick to the macaroon. Bake for 10-20 minutes, or until the macaroon no longer sticks to the parchment paper when lifted with a spatula. Decorate with sprinkles and set aside to cool completely. Pour the desired amount of hot fudge into a pastry bag with a fine tip. Pipe a bit of sauce onto the center of the macaroons and then top with another macaroon shell. Refrigerate for at least 3 hours before serving.

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