Double Coconut Chocolate Macaroons

Double Coconut Chocolate Macaroons

8 ounces almonds

1 cup sugar

2 cups lightly packed coconut

9 ounces dark chocolate, 60% cocoa butter

3 egg whites (approximately 1/3 cup whites)

1/3 cup coconut milk (unsweetened)

1 teaspoon almond extract



  1. Place almonds in a processor workbowl and pulse the machine on and off until the nuts are finely chopped. Add the sugar and coconut and pulse once or twice to combine
  2. Melt the chocolate in the microwave. 1 minute @ 80% and 45 seconds @50%. This time is approximate and based on a 1 ½ inch thick block of chocolate. It might take less time. Watch carefully and stir the chocolate after the first 45 seconds to check on the melting time.
  3. In a small glass measuring cup combine the egg whites, coconut milk and the extract. Set aside.
  4. Add the chocolate to the nut mixture in the processor workbowl.
  5. With the motor running, pour the egg white mixture into the workbowl and just process until the mixture comes together and is well combined.
  6. Pre-heat oven to 350F.
  7. Wet your hands or lightly coat them with oil. Dough is very sticky. Freeze for 5 minutes if it is too hard to handle.
  8. Scoop up one Tablespoon of dough and shape into a ball the size of a small walnut. Place on a parchment-lined cookie sheet. Repeat with the remaining dough.
  9. Bake the macaroons for 12-15 minutes. (Convection ovens only need about 12 minutes at 350F.)
  10. Cool completely and then store in air tight container or freeze. Do not over bake as cookie will harden more when the chocolate solidifies at room temperature.

Yield: 5 dozen macaroons

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