Dark Chocolate-Dipped Macaroons

chocolate dipped macaroon

This morning, I crawled out of my warm bed and peeked out the window to discover a blanket of white snow covering the cold ground. Rather than play outside, I chose to stay inside and bake macaroons. I’d been craving them since I saw Sprouted Kitchen’s recipe for chocolate-dipped macaroons.

macaroon ingredients

Growing up, I remember eating macaroons in my grandmother Mimi‘s kitchen, so they are a sentimental cookie. Mimi knew macaroons were my dad’s favorite. I had mixed feelings about macaroons until I discovered unsweetened coconut flakes. At that point, I knew I’d love a lightened-up macaroon, and I’m glad to say I’ve found just the right recipe.

I followed Sara’s recipe, with a few minor exceptions, and I’ve further adapted the recipe enough to call it my own. I used turbinado sugar instead of sucanat, since I couldn’t find sucanat at the store. Turbinado sugar is partially refined cane sugar, whereas sucanat is unrefined whole cane sugar. I traded maple syrup for the honey and added just a dash of cinnamon, which makes these macaroons extra special. I also pulled the macaroons out of the oven after fifteen minutes; they would have burned in the nineteen minutes the recipe specified. See my version of the recipe below.

macaroon mix

These macaroons are remarkably simple to make and deceptively fancy. They’ve become my signature cookie. Cookie can barely keep her paws off them!

macaroons ready to bake

coconut-flecked dog

macaroons fresh from the oven

macaroon dipped in chocolate

homemade chocolate covered macaroons

ice on window

dog and macaroon

macaroons and begging dog

Dark Chocolate-Dipped Maple Macaroons
Author: 
Recipe type: Cookie
 
Ingredients
  • 3 egg whites
  • 1 cup raw (turbinado) sugar
  • 3 tablespoons real maple syrup (or honey)
  • 2 teaspoons vanilla extract
  • ½ teaspoon salt
  • ½ teaspoon cinnamon
  • 3 cups unsweetened coconut, plus a bit more if necessary
  • 12 ounces semisweet/dark chocolate chips
Instructions
  1. Preheat oven to 375 degrees Fahrenheit.
  2. Beat the egg whites with a whisk until they are loose and frothy.
  3. Add the sugar, maple syrup, vanilla, salt and cinnamon. Stir to combine.
  4. Add the coconut and mix thoroughly. If you see any syrup pooling at the bottom of the bowl, gradually mix in more coconut flakes until you no longer see any excess. You want the mixture to be just moist enough to hold its shape when compacted into a ball.
  5. Using your hands or a cookie dough scoop, scoop out about 1 tablespoon of the coconut mix at a time and gently scrunch it into a round-ish shape. Place each macaroon onto a cookie sheet lined with parchment paper.
  6. Place the baking sheet on the middle rack of the oven and bake for 12-14 minutes, until the tops are lightly golden brown.
  7. Once the cookies have cooled completely, melt the chocolate chips. I find it’s easiest to melt the chocolate in the microwave at 20 to 30 second intervals (stir between each interval!). You can also melt the chocolate over a double broiler or in a glass bowl over gently simmering water. Stir the chocolate chips until they have completely melted, and remove from heat.
  8. Lay out a new piece of parchment paper. Dip each macaroon into the melted chocolate, about half way. Lay on the parchment for chocolate to harden. You can speed up the process by placing the baking sheet in the refrigerator or freezer for 10 minutes.
Notes
  • Adapted from Sprouted Kitchen.
  • Yields about 2 dozen cookies.
  • If the maple syrup oozes from the sides of the cookies during baking, use a sharp knife to cut off the excess before dipping the cookie into chocolate.
  • These cookies were featured in FoodieCrush Magazine’s premier issue (p50-51)!

 

Comments

  1. says

    YUM. I have to try these. I wound up making oatmeal honey-sweetened thumbrints with lemon zest and filled them with homemade California pomegranate jam.

  2. says

    wow – they look great! I think yours may have taken less time because mine were almost twice the size as yours – that would change the timing. I like how yours turned out – they look perfect! Thanks for the feedback!

  3. says

    Love Cookie’s coloration… and name, of course. Did she earn the moniker, or was she named on a whim? Seems appropriate, regardless! Macaroons are one of my favorite treats to eat and bake, though I tend to forget about them. My recipe is similar, though it only takes unsweetened coconut, egg whites, Turbinado sugar and a pinch of salt. And yes, dipped in dark chocolate. Perhaps some Valentine’s macaroons should be put into works?

    Cheers,

    *Heather*

    • says

      Hey Heather! Yes, I think Valentine’s macaroons are in order. Your recipe sounds strikingly similar to the one I use. My recipe called for three tablespoons of honey, and I could definitely taste the honey in the final product, more so than I expected.

      Good question about Cookie–She came with the name! I adopted her when she was a year old. I don’t know who named her or where she came from, but the name Cookie grew on me… and I couldn’t think of a name more befitting of such a silly dog. Perhaps they named her because she’s “smart as a cookie” or colored like “cookies and cream”. Either way, she earned the name!

  4. says

    Kate, these look wonderful and would be perfect with a good cuppa on a cold and snowy day. I’m new to your blog and have spent some time browsing through your earlier entries. I love the food and recipes you feature here. I’ll definitely be back. I hope you have a great day. Blessings…Mary

  5. says

    Looks like we both were inspired by Sprouted Kitchen! Aren’t these to die for? I love love love your blog, so glad I came across it, I’ll be back to check out more of your recipes soon :)

  6. Judy says

    Wow I like your recipe but I love Cookie she is sooo adorable!!! I especially love the pic where it seems that she has crumbs on top of her head – Lol -

  7. says

    I just made a variation of your macaroon (found the recipe at Saveur). Since my kids love chocolate chips I added chocolate chips into the coconut mixture.
    They are fabulous, and easy (a great help at Passover) Thank you!

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