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If you love chocolate and coconut together, these crunchy macaroons might be your thing. Surprising and sophisticated in the same time, these healthy treats will not let you down in terms of taste or nutrients.
You’ll love my double chocolate coconut macaroons! They’re:
Ridiculously easy to make
Loaded with healthy fats
& Coconut + Cacao + Chocolate
Perfect for low-carb and keto
Crisp on the outside
Tender on the inside
Crunchy
Nourishing
Satisfying
What goes into these healthy macaroons
I love the idea of making a treat that combines two of my favorite ingredients: chocolate and coconut. It’s one of the most delicious and healthy recipes for desserts or snacks, especially if you follow a low-carb way of eating (of if you’re a chocolate lover like my wife).
On one side we have coconut, one of the best sources of healthy fats (and other nutrients). On the other side we have dark chocolate made from pure cacao solids. And who can resist the flavor of pure cacao, like cacao mass and cacao butter … Am I right?!
This recipe for homemade macaroons is broken down in two separate parts:
- Main Macaroon
- Chocolate Coating
In a nutshell, these are the ingredients that you’ll be using for making delicious macaroons:
Main Macaroon
- almond flour
- coconut flour
- coconut chips
- raw cacao powder
- cinnamon powder
- vanilla powder
- black pepper (optional)
- Himalayan salt
- egg whites
- extra virgin coconut oil
Chocolate Coating
- cacao mass
- cacao butter
- raw cacao powder
- raisins
- extra virgin coconut oil
How to make chocolate coconut macaroons
These macaroons are made in two parts that assemble together quite nicely: the main macaroon and the chocolate coating. It takes about one hour to make the entire recipe from scratch, including baking and the time needed to assemble the macaroons.
Here are the basics steps to follow for making chocolate coconut macaroons (recipe card is at the end of this post!):
- You’ll start by preparing the batter, followed by baking the macaroons.
- While the macaroons are in the oven, you’ll be working on the chocolate coating.
- Once the macaroons are out of the oven, let them cool down before coating them with the liquid chocolate.
- Last step is to place the macaroons in the fridge until the chocolate coating solidifies.
- Done! You’re ready to enjoy delicious and healthy macaroons.
It may look complicated at first but it’s not, it’s actually a pretty simple process and I bet you’ll have great results from the first try.
These macaroons are great to have around as a healthier dessert or snack. And because they don’t really need to stay in the fridge, they work great as a grab-and-go snack for one of those busy days in the city.
If you decide to try this recipe, let me know how they turn out for you and if you like them! It will be even better if you could leave me a short review because I’d love to see what you come up with.
If you like coconut and chocolate together, you’ll also love my Coconut-Chocolate Keto Bars, Pumpkin Seeds and Blueberries Keto Muffins and Homemade Chocolate Hazelnut Coconut Bars.
Do you love chocolate and coconut together and healthy treats like this one? Share below.
Double Chocolate Coconut Macaroons
Equipment
- Bowl
- Double Boiler
- Baking Tray
- Parchment Paper
Ingredients
Main Macaroon
- 40 g almond flour
- 40 g coconut flour
- 100 g coconut chips (chopped small)
- 30 g raw cacao powder
- 2 tsp cinnamon powder
- 1 tsp vanilla powder
- 1/2 tsp black pepper (optional)
- 1/4 tsp Himalayan salt
- 2 egg whites
- 80 g extra virgin coconut oil (melted)
Chocolate Coating
- 20 g cacao mass
- 40 g cacao butter
- 2-3 tbsp raw cacao powder
- 1 tbsp raisins (chopped)
- 2 tsp extra virgin coconut oil
Instructions
Main Macaroon
- Preheat the oven at 180 Celsius. In a medium bowl, mix all the dry ingredients: almond flour, coconut flour, coconut chips, cacao powder, cinnamon, vanilla, black pepper and salt.
- Add egg whites and melted coconut oil. Mix well until everything has combined into a batter.
- Use a small ice-cream scoop or a soup spoon to create the macaroons from the batter. Simply take enough batter to fill in the ice-cream scoop and place them on a baking tray lined with parchment paper.
- Transfer in the oven and bake for 15 minutes or until they are solid without being burned in any way.
- Remove from the oven when done and set aside to cool down until we prepare the chocolate coating.
Chocolate Coating
- In a double boiler, melt together cacao mass, cacao powder and coconut oil.
- Keep the double boiler at a lower temperature, slowly melting the chocolate into a paste.
- Add the raisins towards the end of the process, incorporating them into the chocolate paste.
- Once the chocolate paste is ready, turn off the heat. Set aside to cool down but don’t let it to solidify.
How To Assemble Macaroons
- Before starting to assemble the macaroons, make sure that the chocolate sauce (paste) has cooled down but it's not solid. The macaroons need to be at room temperature as well.
- Take one macaroon at a time and dip the top in the chocolate sauce.
- Place it on a tray to solidify at room temperature and do the same for the entire batch of macaroons.
- Once the entire batch is done, transfer into the fridge to solidify the chocolate coating faster.
- Serve the macaroons fresh or store in the fridge for at least 4-5 days.
Interesting stuff! I’ll probably share this with some of my friends. Thanks again for posting it.
Thank you for your message Brian, much appreciated!