This coconut macaroon recipe is made with cocoa powder and semi-sweet chocolate. I also add almonds to this. The final result is a dark chocolate coconut cookie that is crunchy on the outside and chewy inside. These are gluten free and super easy to make and are fantastically delicious. Enjoy!
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Makes 24 cookies
4 oz. (113 grams) semi-sweet chocolate
2 2/3rd (265 grams) cups of shredded, sweetened coconut*
2 large egg whites at room temperature – lightly beaten
1 tsp. vanilla extract
1 TBS sugar
¼ cup (30 grams) unsweetened dark cocoa powder – sifted
¼ cup (35 grams) finely chopped amonds
*If you can’t find sweetened coconut use unsweetened with ½ cup of sugar. Do not add the extra 1 TBS of sugar
Heat your oven at 325°F (163 C) and line a cookie sheet with parchment paper or a silicon mat.
Melt the chocolate in a bowl over simmering water or in the microwave. If using the microwave, stir it every 30 seconds and be careful not to burn it. Set the melted chocolate aside and cool down.
Place the coconut, beaten egg white, vanilla, sugar, cocoa powder, cooled melted chocolate and almonds in a bowl. Mix with a fork or your hands until it is all incorporated and coated.
Spoon the mixture onto a cookie sheet. Lightly wet your hands and form the cookies into small mounds. Try and make them all the same size.
Place the sheet in the oven and rotate it at 7 minutes. The cookies will take between 15 to 17 minutes to bake. They will be ready when they have a crust on the outside and are still soft when you squeeze them.
These cookies will last for about 5 days in an airtight container. They freeze very well.
Print your recipe here — http://thefrugalchef.com/2015/09/coconut-macaroon-recipe/
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