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.
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.
These macaroons are remarkably simple to make and deceptively fancy. They’ve become my signature cookie. Cookie can barely keep her paws off them!Print
Dark Chocolate-Dipped Maple Macaroons
- Prep Time: 30 minutes
- Cook Time: 14 minutes
- Total Time: 44 minutes
- Yield: about 2 dozen
- Category: Cookie
All-natural macaroons dipped in dark chocolate are guaranteed to become your favorite coconut cookie.
- 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
- Preheat oven to 375 degrees Fahrenheit.
- Beat the egg whites with a whisk until they are loose and frothy.
- Add the sugar, maple syrup, vanilla, salt and cinnamon. Stir to combine.
- 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.
- 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.
- Place the baking sheet on the middle rack of the oven and bake for 12-14 minutes, until the tops are lightly golden brown.
- 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 boiler or in a glass bowl over gently simmering water. Stir the chocolate chips until they have completely melted, and remove from heat.
- 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.