Coconut Macaroons with Salted Chocolate

14 Jun


I’m not an avid baker, not that I dislike baking or anything, I just don’t fully understand the science of it. Unlike cooking, it’s an exact science with seemingly infinite possibilities for failure. A key ingredient isn’t weighed to the correct gram, eggs aren’t at room temperature, the oven isn’t hot enough, the oven is too hot, baking powder is substituted for baking soda because that’s all you have left… any multitude of things can result in baking failure. Scrambled batter, dense batter, dry cake, undercooked cake, cooked on top but not in the middle. Sound familiar? Welcome to my baking world. This recipe won’t win you any awards but it’s a fail-safe in times of need.

These macaroons are quite retro but are an excellent way to use up that bag of desiccated coconut that’s been hanging around the press for the last six months. They are also a nice accompaniment to a mid morning cup of tea or coffee.


220G desiccated or Shredded Coconut

60G Ground Almonds

100G Caster Sugar (more or less depending on how sweet you like your macaroons)

2 Large Egg Whites

1 Tsp Vanilla or Almond Extract

Pinch of table Salt


80 G Dark Chocolate

Fleur de Sel for sprinkling


  1. Preheat oven to 170 degrees Celsius.
  2. Line a baking sheet with baking paper.
  3. Beat the egg whites in a large bowl until fluffy and hold soft peaks.
  4. Add sugar to egg whites one tablespoon at a time while beating until they are glossy and hold firm peaks.
  5. Combine all the other ingredients with the beaten egg whites and mix thoroughly.
  6. Form into large balls or whatever shape you like on the lined baking sheet. (You will get about 12 large or 20 bitesize macaroons)
  7. Bake in the oven for 20 minutes or until golden brown on top, could take 25 minutes.
  8. When they macaroons are baked and slightly cooled melt the chocolate in the microwave and divide evenly over the macaroons.
  9. Sprinkle with fleur de sel or sea salt and enjoy.

Note: Macaroons I had as a child were always topped with strawberry or raspberry jam and taste just as good if not better than chocolate.


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