Triple Chocolate Coconut Macaroons
Triple chocolate coconut macaroons that are as rich and fudgy as truffles, and just as decadent.
Yield: 4 dozen macaroons
  • 4 oz (70%) dark chocolate, chopped
  • 14 oz sweetened, flaked coconut
  • ⅔ cup sugar
  • 6 tbsp cocoa powder
  • 3 large egg whites
  • ½ tsp flaked sea salt
  • ½ tsp vanilla extract
  • 4 oz white chocolate, chopped
  1. Heat oven to 325. Line two baking sheets with parchment paper.
  2. In a microwave safe bowl, heat the dark chocolate chunks in the microwave until melted in 30 second intervals, stirring after each interval. Set aside.
  3. In a food processor, blend the coconut for 1 minute. Add sugar and cocoa powder, then blend for another full minute. Add the egg whites, salt, and vanilla, and blend until combined. Pour in the melted chocolate and pulse until combined and smooth. With a tablespoon measure, scoop the batter into 1-inch mounds and place them on the prepared baking sheets.
  4. Bake for 15 minutes, or until the macaroons are shiny and just set. Let rest for 10 minutes to cool.
  5. In a microwave-safe bowl, melt the white chocolate in 30 second intervals, stirring after each one. Drizzle over the macaroons. Place in the refrigerate or freezer to set, about 10-15 minutes.
Adapted very slightly from Smitten Kitchen
Nutrition Information
Serving size: 1 macaroon
Recipe by Joanne Eats Well With Others at