Name: Chocolate Coconut Macaroons
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Yield: 20
Cuisine: American
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

Chocolate Coconut Macaroons

These chocolate coconut macaroons are like a cross between a classic macaroon and a fudgy brownie. Ideal for Passover! You’ll never guess what the secret ingredient is.

32 min total 20 min prep 12 min cook 20 122 cal

Instructions

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1 Heat the oven to 400°F. Line a baking sheet with parchment.
2 Pulse the coconut in a food processor for ten 1-second pulses, until coarsely ground. (Skip this if you are shaping your macaroons by hand instead of piping in Step 4.)
3 In a saucepan off the heat, whisk the egg whites, sugar, cocoa, and applesauce together. Stir in the coconut. Place the pan over medium heat and cook, stirring constantly, until the mixture is pasty and hot to the touch.
4 Remove the pan from the heat and scoop the macaroon batter into a piping bag fitted with a large star tip. Pipe mounds onto a parchmentined baking sheet roughly the size of walnuts in their shells. To shape by hand without piping : Use a cookie scoop or a large soup spoon to portion out the batter.
5 Sprinkle the tops with flaky sea salt and bake for about 12 minutes, until they feel dry to the touch and yield slightly to gentle pressure (they will still look glossy). Remove from the oven and cool on the sheet pan on a rack. Once cool, gently lift each macaroon off the sheet pan. Did you love the recipe? Give us some stars and leave a comment below!