Recently I have become exceedingly obsessed with coconut. By “recently” I mean “I have been obsessed with coconut my entire life but only now choose to share my dirty little secret with the world”, and by “dirty little secret” I mean “absolutely delicious addiction”. The first step in the 12-step program for addiction is acceptance, right?
My coconut addiction doesn’t discriminate; anything and everything coconut-related automatically catches my eye. There is, however, one particular coconut delicacy that really gets me going above all others: chocolate almond coconut macaroons (cue Tamar salivating uncontrollably).
Also, a quick public service announcement: whoever first claimed that coconut macaroons should only be eaten during Passover was wrong. Just wrong.
The key to this recipe is the diversity in the texture profile of the coconut, which is achieved by varying the amount of time that the flaked coconut is toasted. This creates a greater depth in texture and flavor within the batter. A small amount of coconut flour is added as a binder to help the macaroon hold its shape without diluting the coconut flavor. Coconut flour has a wonderful coconut aroma and is highly absorbent, a little goes a long way! If you don’t have coconut flour for whatever reason, have no fear: replace the 1 Tbsp coconut flour in the recipe below with 4 Tbsp regular or gluten-free all-purpose flour (as you can deduce, coconut flour is about 3-4 times more absorbent than all-purpose flour).
The macaroon batter is then stuffed with a homemade dark chocolate almond, a delicious surprise of chocolaty goodness as you take your first bite. Can you blame me for being so addicted?
I like to decorate these tasty macaroons with drizzled chocolate and sliced almonds as soon as they come out of the oven while they’re still hot to give them an elegant touch (and by “elegant touch”, I mean “to make myself feel more sophisticated as I eat an entire batch”).
Welcome to the dark side, everyone. It’s only a matter of time before we’ll need a Coconut Addicts Anonymous group. I’ll bring the snacks.
Dark Chocolate Almond Macaroons
- ½ cup raw almonds
- 1 (4 oz.) dark chocolate baking bar, chopped
- ½ cup unsweetened cocoa powder
- 2/3 cup granulated white sugar, plus 1 Tbsp
- 3 cups sweetened coconut flakes*
- 3 Tbsp coconut flour**
- 4 large egg whites
- 1 tsp vanilla extract
- ¼ tsp salt
- Sliced almonds for garnish (optional)
- In a large microwave-safe bowl, break the chocolate baking bars into even chunks. Heat on half power for 1 minute. Stir for 30 seconds until chocolate has completely melted.
- Add almonds to the melted chocolate and gently stir until evenly coated.
- In a shallow dish, combine cocoa powder and 1 Tbsp granulated white sugar. Working in small handfuls at a time, place the chocolate covered almonds into the cocoa powder mixture and gently toss to coat. Set aside to cool.
- Preheat oven to 325 degrees F.
- Place 2 cups of sweetened coconut flakes on a large baking pan. I like to use a 9” x 12” pan so that I can spread the coconut flakes in as thin a layer as possible. Bake for 5 minutes.
- Take the pan out of the oven. Remove ½ of the coconut flakes with a spatula and set aside to cool. Bake the remaining coconut flakes for an additional 5 minutes. Remove from oven and allow to cool before adding to the mixture.
- In a large mixing bowl, combine 2/3 cup granulated white sugar, baked coconut flakes plus 1 additional cup coconut flakes, coconut flour, vanillla extract, egg whites, and salt. Mix until well incorporated.
- Gently press 1 chocolate covered almond into 1 rounded Tbsp batter and fold batter over to completely surround the almond (see video). Place onto a greased baking sheet with ½ inch space between each macaroon.
- Bake at 325 degrees F for 20-22 minutes or until golden brown. Garnish with extra melted chocolates sliced almonds (optional).
*If you accidentally purchased unsweetened coconut flakes or would like to make your own, place 3 cups unsweetened coconut flakes with 3 Tbsp confectioner’s sugar in a Ziploc bag. Seal and shake vigorously.
**1 Tbsp coconut flour can be substituted with 4 Tbsp regular or gluten-free all-purpose flour. These two flours cannot be substituted in a 1:1 ratio!
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