If you couldn’t tell, I kind of really love coconut
Just kind of.
Coconut: the other white meat
In my world, coconut could be its own food group; I love it almost as much as I love chocolate. Please note, I did say almost.
Let’s not take things too far.
(View The Step-By-Step Video Above)
Anyway it’s not like I must choose between the two.
Today’s chocolate macaroon recipe incorporates both of my favorites into one seriously good cookie.
If Starbucks were to turn their famous Mocha Coconut Frappuccinos into a macaroon, it might look and taste something like this:
What are some of your favorite food pairs?
PB&J? Spaghetti and tomato sauce? Strawberries and cream? Biscuits and gravy?
Along with chocolate coconut, chocolate peanut butter and chocolate mint are right up there for me.
But let’s be honest, almost anything with chocolate will rank pretty favorably among my favorites.
Mocha Macaroons
- 1 tbsp flour of choice or almond meal, or protein powder
- 1 tbsp cocoa powder
- 1 tsp instant coffee powder, decaf or regular
- 1 cup shredded, unsweetened coconut (not low-fat)
- 1/2 cup plus 2 tbsp milk of choice or canned coconut milk
- 3 tbsp agave or pure maple syrup (for keto, use 4 tbsp coconut oil instead, and sweeten with stevia to taste)
- pinch stevia or 1 additional tbsp agave or maple syrup
- 1/4 tsp pure vanilla extract
- just over 1/16 tsp salt
- melted chocolate chips or sugar free chocolate chips
*The keto version can be no-bake. Simply scoop into balls and freeze to set.
Combine all ingredients except chocolate chips in a tall dish. If using a microwave, heat two minutes. Stir, then microwave one more minute or until firm enough to scoop out into ball shapes. (Or cook on the stovetop until it’s firm enough to scoop out.) Scoop into balls on a cookie tray—I used a melon baller, but a spoon or ice-cream scoop will also work. Cook at 360 F for 14-16 minutes. (You might be able to “bake” the cookies in the microwave, but I have not tried this.) Let cool before removing from tray. Line a plate with wax paper. Dip each cookie in melted chocolate, place on the wax paper, and refrigerate or freeze to set. Makes 12-22 cookies, depending on the size cookie scoop you use.
Link Of The Day:
Vrinda says
Hi Katie,
I am a vegan who loves to cook and bake. So glad I found you! Today is Deepavali (like Christmas to Indians) and I plan to make all my treats to give away from your blog.
Shannon Valerio says
I made a double batch of these today, but only put in half coconut, replacing the other half with oats. Just to be little more after-school snack friendly. They are awesome! Will make the real deal for Christmas treats. Maybe dipped in green and red sprinkles?
Olenka says
They are ridiculously tasty!!! Heaven!!!! I substitute stevia and maple syrup with dark honey and used 85% Lindt for dipping. Awesome!!! Thanx a lot!!!!
Adrienne @ Whole New Mom says
Hey Katie. This dude is stealing your stuff. http://easy-vegan-recipes.com/chocolate-coconut-cookies/
Chocolate Covered Katie says
Thanks for letting me know. Unfortunately, it happens every day 🙁
Rachel says
Katie, I was wondering if there is something else you can use as a sweetener. I am trying to make my family happy AND cook healthy. I don’t buy agave or maple syrup that often, but I don’t want to use sugar or Stevia. Thanks
A,nnette watson says
I totally love coffee with peanutbutter and chocolate ..
Catherine says
Mine turned out slightly gooey in the middle, but the outside was crusted. Mmm so delicious! Thanks for the recipe, I will be making them again soon! 🙂
Rizi Harris says
I just made these and while it’s not intuitive to microwave things in baking this method really works. These cookies are delicious and perfectly sweet. I am bringing them to my lunch hostess tomorrow as a healthier dessert option.