Honey Coconut Macaroons with Chocolate Dipping Sauce | Rochers à la Noix de Coco

Coconut Macaroons with Chocolate Sauce 6 Honey Coconut Macaroons with Chocolate Dipping Sauce | Rochers à la Noix de Coco
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I hesitated to call these coconut macaroons because we’ve all had at least one bad experience with those misshapen, heavy, tooth-achingly sweet confections that pass for macaroons sometimes.  The kind whose cloying sweetness hits you over the head at first bite and whose flavor is barely reminiscent of coconut.  A good macaroon is quite the opposite.

The French call their coconut macaroons rochers à la noix de coco or congolais and they are an altogether different breed from the tooth-aching varieties.  Baked until lightly golden on the outside, but still creamy white on the inside they are bites of pure coconut goodness.

A good coconut macaroon strikes a fine balance; it’s at once creamy yet light, chewy but still tender.  It is a little crispy around the edges but with a soft and moist interior and a pure clean taste,  just lightly sweet.

Coconut Macaroons with Chocolate Sauce Honey Coconut Macaroons with Chocolate Dipping Sauce | Rochers à la Noix de Coco

Made up of baking staples just stirred together, the differences in coconut macaroons lie in the ingredients.  While coconut, egg whites and a sweetener make up the base of most recipes, I’ve also come across some that call for sweetened condensed milk.  I find that the addition of the sweetened condensed milk makes for a heavy and too sweet macaroon.  I use honey instead of sugar for a naturally sweetened version and to add a subtle taste.

The type of coconut is also key.  For the best results use a very finely shredded and unsweetened coconut for the purest flavor and finest texture.  Using an unsweetened variety give you control of the final sweetness and has a cleaner taste than the sweetened kind.

Other than that, it’s simply a matter of stirring and shaping.  One bowl, one spoon, one large sheet pan and a pair of  clean hands are all the equipment needed.  Finally, a short baking time in a hot oven ensures that the macaroons get crispy and golden on the outside while keeping the centers nice and moist.

Coconut Macaroons with Chocolate Sauce 4 Honey Coconut Macaroons with Chocolate Dipping Sauce | Rochers à la Noix de Coco

Chocolate is never far from my thoughts whenever I bake, so I couldn’t resist making a cocoa chocolate dipping sauce to accompany my macaroons.  The combination of chocolate and coconut makes for a luxurious treat any Bounty or Mounds lover can attest to.  The chocolate sauce is a nice counterbalance, slightly bitter and rich.

Serve these for dessert fondue style and dip or dunk to your heart’s content!

RECIPE: Honey Coconut Macaroons with Chocolate Dipping Sauce

INGREDIENTS

  • For the Cocoa Chocolate Sauce:
  • ¼ cup/ 60g unrefined sweetener (like coconut sugar or even honey)
  • ½ cups/ 120g coconut milk
  • 1/3 cup/ 40g natural cocoa powder
  • 2 tablespoons of room temperature butter
  • ½ teaspoon vanilla extract
  • fine sea salt
  • For the Macaroons:
  • 2 large egg whites
  • ¼ cup/ 60g full flavored honey
  • ½ teaspoon vanilla extract
  • 2 ¼ cups/ 180g unsweetened shredded coconut
  • fine sea salt

INSTRUCTIONS

  1. Make the Chocolate Sauce:
  2. Heat the coconut cream in a small heavy saucepan over low heat until just simmering.
  3. Meanwhile stir the sweetener, cocoa, and salt in a bowl. Gradually stir in the hot coconut cream, stirring constantly until the mixture is shiny and smooth. Stir in the butter one Tablespoon at a time until completely incorporated. Stir in the vanilla and salt.
  4. Sauce may be made ahead and kept in the fridge for up to a week.
  5. Make the Macaroons:
  6. Put oven rack in middle position and preheat oven to 400°F. Line a baking sheet with parchment paper.
  7. Stir together egg whites, honey, vanilla, and a pinch of salt until combined. Stir in coconut until completely moistened.
  8. Roll coconut mixture into small balls between your hands, then place about 2 inches apart onto baking sheet.
  9. Bake until pale golden in spots, about 10 minutes. Transfer to a rack to cool completely.

Preparation time: 15 minute(s)

Cooking time: 10 minute(s)

Diet tags: Gluten free, Grain free, Refined Sugar free

Copyright © 2010-2012 gourmande in the kitchen.

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  1. says

    This was a very good read. I have never made macaroons and there is such a variety of recipes out there. However, your comments here have narrowed down some things. I like the use of honey instead of sweetened condensed milk. I am saving this recipe for when I do make macaroons, you have me convinced these are a winner. Thanks for sharing.

  2. says

    Gorgeous! I actually just learned last week, the difference between a macaroon and a macaron…neither of which I have ever tried. They look delightful Sylvie! :-D

  3. says

    I have always considered macaroons to be sickly sweet but reading your description of these little round beauties makes me want to bake them instantly. I LOVE coconut and the chocolate dipping sauce is inspiring!
    Magda

  4. Sweetsugarbelle says

    Oh Sylvie, this is a wonderful combo. I love the texture of coconut! Adding honey is a wonderful thought! Beautiful, beautiful dessert!

  5. Sweetsugarbelle says

    Sylvie, if in posted three comments I am sorry! I was having trouble. In any case, if you haven’t seen it already, these look amazing. I love he addition of honey. The texture of macaroons one of my faves!

  6. says

    It sounds as though you have put together the perfect macaroon. Adding honey as the sweetener, rather than sweetened condensed milk, sounds so much more appealing. I would think the honey wouldn’t compete with the natural sweetness of the coconut. Great post, Sylvie!

  7. says

    I didn’t know that I liked coconut until I tried real, unsweetened coconut! I have a recipe for chocolate-dipped macaroons on my blog that I adore. Yours look just as delicious.

  8. says

    Honey? Coconut? Chocolate? What cold be better?!? :) I already have some unsweetened, flaked coconut, and now I know just the thing to make with it! Such beautiful images!

  9. says

    I agree with all these comments, especially those readers who want to dive into their screens to eat your macaroons and bath in the chocolate dipping sauce :p

    I think I’ll make some of these using fresh coconut, finely shredded in my Thermomix. I’ll let you know how I get along!

  10. says

    Delightful & appetizing coconut treats! I so much love that drizzled chocolate sauce over the top!
    These treats say: EAT ME RIGHT NOW!!! Yum! Another must make of yours! :)

  11. says

    Sylvie, you have convinced me with this recipe to try macaroons again. As a kid they were way over sweetened, probably with the condensed milk. I will need to try these asap & I love how simple they are :)

  12. says

    Oh my goodness!! Gorgeous macaroons. They sound and look like they could melt in your mouth. Macaroons are so tricky but worth it in the end when you get them right. The only thing you need is a buddy in the kitchen when you’re making them, simply for the high five when they are a success.

  13. says

    My dinner is just over and am craving to go back to my kitchen and start making these tiny macaroons..wish you were near to share a few with me. What gorgeous pictures..love that coconut click.

  14. says

    Aaaah, I grew up with macaroons (as opposed to the current obsession with macarons!) and you are right – the best ones were the ones that were not too sweet, crispy on the outside but still creamy on the inside. And of course there had to be chocolate involved :)) lovely post!

  15. says

    Oh my god, I love you. This looks like the perfect macaroon! :) Coconut macarons are an absolute must at my hosue each Christmas, but I’ll have to suggest the honey twist!

  16. says

    I also don’t like cloyingly sweet macarons–I think these would hit the spot perfectly.

    I also had a big craving for a coconut treat this weekend so I made something up but it’s definitely not as lovely as these little guys are. Love the way you presented them.

  17. says

    Wow, Sylvie, you sure know how to give a simple dessert complete elegance and appeal! You did such a gorgeous job making these lovely little treats and, of course, photographing them. Visiting your blog is like stopping by a charming & sophisticated little bistro for a hit of authenticity. xo

  18. says

    This coconut macaroons looks lovely and yummy!
    I’m glad u use honey for sweetened instead of sugar and make this a healthier version :)
    Tq for sharing and congratz on the Foodbuzz Top9 today!
    loves how u take a pic of the coconut, soo pretty! ;)

  19. says

    I’ve been using coconut milk in place of milk in lots of recipes, Sylvie. We just love the flavor. Both your macaroons and sauce are loaded with coconut!
    Such a cute idea to place them in a halved coconut to present. Yummy!

  20. says

    Those are the sweetest little macaroons I’ve seen yet, and your description makes me want some so badly! I have a question…where do you find unsweetened shredded coconut? Whenever a recipe calls for it, I can never find anything but sweetened.

  21. says

    Delicious! I’ve tried a rather huge egyption-like pyramid of these before and it was golden on the outside and creamy white inside, my only critism was that it was soooo huge that I was a little ‘over’ the coconut flavour by the end. Yours delightful balls of coconut deliciousness look like just the answer thought with their bite size, well, size and I am looking forward to trying them.

  22. says

    I made coconut macarons from Dorie Greenspans’s recipe once and they were gorgeous too! With silky caps of chocolate. Your look so petite and perfect for tea!

  23. says

    sylvie, i just found these via another blog, how could I have missed this??? so gorgeous. so making these – just what we need as we are just starting a week of Passover! x

  24. Michelle I says

    tried making these today. Recipe sounds delish. So does the chocolate sauce. I made both…

    The chocolate sauce was good, but I did have to add a little bit of powdered sugar to make it sweeter. Before the powdered sugar, it was kind of bland. I’m thinking this maybe the cocoa powder I used, but I’m not sure.

    As for the macaroons….I’m not entirely sure where I went wrong with the recipe. I followed it to a T, and also redid it with another type of honey. The macaroons fell apart, I could not get them to roll into a ball at all. I used bob’s red mill unsweetened coconut. They did not stick together at all, instead I had a coconutty mess on my cookie sheets.

    Last gripe….baking at 400F. They began to burn after 5 minutes. I took them out and decided to try another recipe for my passover meal.

    Any suggestions to what happened with all these missteps?

    • says

      Hi Michelle,

      I’m sorry you had problems with the recipe. The chocolate sauce is very lightly sweetened so the quality of the cocoa powder does make a difference and some brands maybe more bitter tasting than others. If you didn’t find it sweet enough then you might want to increase the amount of sweetener to your taste.

      As for the macaroons the type of coconut may be a factor as some brands have more or less moisture. I have not tested these with the Bob’s Red Mill coconut before so I can’t say whether that would be the issue or not. If the coconut is on the dry side it will absorb more of the liquid making it hard to form balls. The process of forming balls with the coconut mixture can be a little tricky, they don’t roll easily until you’ve given them a good squeeze in the palm of your hand. So I would place a small amount of coconut mixture in the palm of your lightly moistened or greased hand and squeeze it to bring together into a small lump which can then be gently rolled in your hand.

      If you are finding that the macaroons are browning too quickly you may want to lower the temperature to 375. Not all oven are equally calibrated and 400 in my oven may not be equal to 400 in your oven. The macaroons are baked for a short time at a higher temperature in order to create a lightly browned exterior while keeping the interior nice and soft.

      Hope that helps!

      -Sylvie

  25. jane says

    I found this while looking for a Passover dessert recipe I could make (without the chocolate)for family members who are on the GAPS diet. What a hit!! Even with the 9 year old twins who can eat everything and are pretty particular about what constitutes delicious. Now all three households have the recipe and my daughter and I have made them many times. They’re quick, easy (once you get the hang of rolling them) and everyone thinks you’ve fussed for them. Thank you for creating this amazing treat!

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