Chocolate Coconut Macaroons
What do you do with shredded coconut? Make these simple 5 ingredients Coconut Macaroons!
These sweet Chocolate Coconut Macaroons are slightly crunchy on the outside, and soft and chewy on the inside. A perfect combination of sweetened coconut, cocoa powder, vanilla extract and egg.
Make sure to take a look a look at my other tasty cookie recipes, Almond Orange Florentines and Persian Walnut Cookies. I bet you will love them.
Yield: Makes 13-14 macaroons
- 2 cups (200 g) sweetened shredded coconut
- 3 tablespoons unsweetened cocoa powder
- 2 eggs
- 1 teaspoon vanilla extract
- 2 tablespoons slivered almonds
- pinch salt
In a large bowl, whisk together the eggs, cocoa powder, vanilla extract and salt. Stir in the coconut, making sure the coconut is well coated. Cover and refrigerate for about one hour, or until firm.
Preheat oven to 350 degrees F.
Line 2 cookie sheets with parchment paper. Using a tablespoon, place small mounds of the batter on prepared cookie sheets, flatten slightly. Leave enough space between them. Sprinkle with almonds.
Place the cookie sheets on the middle rack of the oven and bake for 12-14 minutes. Remove from oven and let cool on the baking sheet for about 10 minutes and then place on a wire rack to cool completely.
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