IMG_3520

Double Chocolate Macaroons

IMG_3514

Blame “mommy brain”, tiredness, or just plain old laziness, but the only recipe I could come up with for you this week is another version of my beloved coconut-oat macaroons.

I’m nearing double digits with the number of macaroon variations I’ve posted, but I just can’t get enough the the crisp outside, chewy inside, and overall deliciousness of these coconut-oat cookies.

IMG_3515

 

Why it took me so long to put chocolate into ’em, I haven’t a clue, but thank goodness I finally did because these cookies are a.maz.ing.

Cocoa powder + chocolate chips = double chocolate, and who can argue with that?

IMG_3516

Dare I proclaim these to be my favorite coconut-oat macaroon flavor to date?

IMG_3520

Oh yes. I dare.
IMG_3521

 

 

Double Chocolate Macaroons

by Lauren Zembron

Prep Time: 15 minutes

Cook Time: 20 minutes

Keywords: bake dessert vegan vegetarian coconut chocolate oatmeal cookie cookies

Ingredients (20 cookies)

  • 8 oz full fat flaked (or shredded) unsweetened coconut (I like the Let’s Do Organic brand)
  • 1/4 cup cocoa powder
  • 1 cup reduced-fat shredded unsweetened coconut (I like the Let’s Do Organic brand)
  • 1 cup old-fashioned rolled oats
  • 3/4 cup pure maple syrup, preferably Grade B
  • 1 tsp pure vanilla extract
  • 1/4 tsp salt
  • 1/2 cup semi-sweet chocolate chips

Instructions

Preheat oven to 300°F. Line a baking sheet with a silicone baking mat or parchment paper.

In a food processor, process full fat flaked (or shredded) coconut for about 5-8 minutes, until a thick, smooth coconut butter forms, scraping down the sides as needed (this will yield about 1 cup of coconut butter). Add in the cocoa powder and process until smooth, again scraping down sides as needed.

Combine the coconut butter and all of the remaining ingredients in a bowl. Stir until well-combined.

Using a mini ice cream scoop or a small spoon, scoop the dough onto the prepared baking sheet (no need to leave much room in between as they do not spread out). Bake for about 20-25 minutes, or until set. The macaroons will be very soft at this point.

Allow the macaroons to sit at room temperature on the baking sheet for about 30 minutes, or until they firm up and cool down.

Powered by Recipage

34 thoughts on “Double Chocolate Macaroons

    1. I actually usually use the “Let’s Do Organic” unsweetened shredded coconut for my macaroons… one whole 8 oz package is 2 2/3 cups I think; I’m not sure how much 8 oz of the Let’s Do Organic flaked coconut is in volume (I think it’s a little more than one full package). Hope that helps a little bit!

  1. Macaroons and chocolate have to be one of my favorite combinations. As Regan said you can never have too many recipes for chocolate and coconut. They just go together – like tomato and basil another favorite

  2. These were sooo good! I made them once with half peanut butter, half coconut butter and another time with all peanut butter. Added peanut butter chips. They were both just incredible! Thanks a ton for the recipe. I’ve somehow only made these and the raspberry macaroons. I obviously need to check out your other versions because you, Lauren, are the macaroon queen. Thanks for another awesome macaroon recipe! :)
    Erin @ Texanerin Baking recently posted..Whole Wheat Espresso Chocolate Chip Scones

  3. Double chocolate sounds fantastic to me! If I can just get my husband to start liking coconut then I will be ready for this fantastic recipe.

  4. Hi Lauren,
    I totally agree with you! With this pictures, it shouldn’t judge only by it looks I’m pretty sure they’re definitely taste good too. I love chocolates :) Thanks for the macaroons recipe! love it, really!

  5. Ah, now I know what to prepare for my lil one for her school lunchbox coming Monday.She loves macaroons and your recipe is fabulous. Can’t wait to try it out.

    Thanks for the lovely post!

Leave a Reply

Your email address will not be published. Required fields are marked *



*

CommentLuv badge