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.
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These look amazing!!! I have two questions though: can I make these without the coffee (not a fan) and can I make the with sweetened coconut minus the sweetener?
Cinnamon sugar is probably one of my favorite combos. That and anything fruity covered in chocolate. (Except citrus. Blech)
Chocolate and coconut is one of my favorite pairs. Other favorites are pumpkin and chocolate, coffee and chocolate, and chocolate and raspberry. Notice something in common with all of those?
I think macaroons are the only type of dessert I haven’t really tried out yet. And I’m not sure why because I am obsessed with coconut…and coffee to add to that. So this is so my type of Dessert.
I have a lot of favourite food pairs. Peanut butter + chocolate, coffee + cinnamon, coconut + pumpkin. I good go on…
one of my favorite food pairs is yogurt and peanut butter!
These look awesome! I used to really hate coconut but now I love it. Especially coconut butter. 🙂 But, you’re right, loving it more than chocolate would be taking it just a little too far 😉
These were very good Thanks for a yummy recipe
came at just the right time I was looking for a recipe
Geez Katie! If your recipes get ANY more like my tastebuds, I’m going to eat my screen lol! These are all three of my fave flavors in ONE bite!:) I love these! I’ve decided I could live off chocolate and coconut if I had too:) I actually flavor my green smoothies with espresso beans, coconut and chocolate lol- it’s that bad!:)
I love how glossy the chocolate is in the first photo. Now, if only I could reach through this computer screen and eat them 🙂
These look sooo good. My favorite food combos? Probably chocolate + coffee. Yummm
Chocolate, peanut butter and banana as well as avocado and pineapple. Or just about any sweet-salty pairing.