When you asked most people what their favorite cookie is, the answer is usually chocolate chip or oatmeal.  Occasionally, a peanut butter, but not often.  When you ask Lenny, the reply is a coconut macaroon.  If we stop by a bakery or coffee shop, and there is a coconut macaroon on the menu, he has to try it.  He was having a terrible week recently, so I decided to surprise him by baking up a batch of these Chocolate Drizzled Coconut Macaroons.

Chocolate Drizzled Coconut Macaroons

Most recipes for coconut macaroons use only egg whites, sugar and sweetened shredded coconut.  I do things differently.  First off, I do not use sweetened coconut.  I find the ones at said bakeries to be too sweet and don’t care for them.  There is enough sugar added into the recipe that presweetened is not necessary.  As well, I like to add coconut flour as I find it holds the cookie together better.  A touch of vanilla bean paste brings out the tropical essence of coconut and sweeps me too far away islands.  The bittersweet chocolate drizzle is because I love chocolate, and think the two go hand-in-hand as we do!


Chocolate Drizzled Coconut Macaroons


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Chocolate Drizzled Coconut Macaroons


5 large eggs
1/2 teaspoon cream of tartar
1/2 cup sugar1 teaspoon vanilla bean paste
1/2 cup coconut flour
1 1/2 cups of medium shredded coconut, unsweetened
1 1/2 cups of finely shredded coconut, unsweetened
4 ounces bittersweet chocolate
1/2 teaspoon coconut oil

How To:

In a medium saucepan, over very low heat, melt the chocolate with the coconut oil. Then set aside.
Separate the eggs.
In a mixing bowl beat the eggs whites with the cream of tartar until foamy.
At medium speed continue beating the eggs whites while slowly adding the sugar. Beat until stiff peaks form.
Add the vanilla bean paste and mix for 30 seconds
Add the coconut flour and mix for 30 seconds.
Using a spatula fold in the coconuts.
Line a cookie sheet with parchment paper or a Silpat.
Using a cookie scoop or two soup spoons make small mounds (about 1 1/2″) on the sheet, evenly spaced apart.
Bake for 15 – 20 minutes, until golden brown and slightly firm.
Let cool for 5 minutes, then place on a cooling rack.
Once cool drizzle with the melted chocolate.

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