Double Chocolate Coconut Macaroons
Servings: 12 macaroons
Print RecipeIf you enjoy chocolate and coconut together, you’ll love these crunchy macaroons. Surprising and sophisticated in the same time, these low-carb macaroons will not let you down in terms of taste or nutrients.
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
- 2 tsp extra virgin coconut oil
- 1 tbsp raisins (chopped)
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.
Notes
When making the chocolate coating, instead of cacao mass + cacao butter, you can also use 85% dark chocolate (or higher).
The raisins used in the chocolate coating are there to add sweetness because we aren’t using any kind of sweetener. You can skip them if you want, but you’ll have to include 2-3 tsp of coconut sugar instead.
It turns out that, since we used full fat coconut chips (instead of shredded coconut which are more dry), the macaroons are actually full of coconut flavor and healthy fats.
This recipe was inspired by a similar recipe from Martina at KetoDietApp.