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Chocolate Coconut Macaroons
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Prep Time:
20 minutes
Cook Time:
12 minutes
Total Time:
32 minutes
Decadent chocolate coconut macaroons with a surprise twist, perfect for Passover.
Ingredients:
  • 2 1/4 cups (254g) unsweetened shredded coconut
  • 3 large egg whites
  • 3/4 cup (148g) sugar (reduce to 1/4 cup if using sweetened coconut)
  • 4 tablespoons (22g) cocoa powder
  • 5 tablespoons smooth applesauce
  • Flaky sea salt
Instructions:
  • Preheat the oven to 400°F and line a baking sheet with parchment paper.
  • Pulse coconut in a food processor for ten 1-second pulses until coarsely ground, unless shaping macaroons by hand.
  • Create the batter by whisking together egg whites, sugar, cocoa, and applesauce in a saucepan. Mix in the coconut. Heat the mixture over medium heat while stirring constantly until it becomes thick and hot.
  • For piping: Transfer the macaroon batter into a piping bag with a large star tip attached. Pipe walnut-sized mounds onto a parchment-lined baking sheet. For shaping by hand: Use a cookie scoop or large spoon to portion out the batter into walnut-sized mounds.
  • After baking the macaroons for about 12 minutes, sprinkle the tops with flaky sea salt. Let them cool on the sheet pan until dry to the touch and slightly yielding to gentle pressure (they will still look glossy). Once cool, gently lift each macaroon off the sheet pan using a rack.

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