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Chocolate Dipped Coconut Macaroons

February 9, 2013 By Jessica

These little bite size coconut macaroons hit just the right spot when you want something sweet without a load of calories.  And they are so simple to make, and up to 3 days in advance before serving.  A simple, flexible macaroon recipe that will please everyone. I dip the bottom in dark chocolate because I love the flavor combination of coconut and chocolate, but that is completely optional, the lighter version is certainly without. These refrigerate and freeze well.  Enjoy!

Makes about 15

Total Time: 35 minutes

Ingredients:

3 egg whites
3 tablespoons caster sugar
3 cups shredded unsweetened coconut (I like Bob’s Red Mill)
1 1/2 teaspoons lemon zest
5 ounces dark chocolate block (preferably 72% dark), roughly chopped

 

Preparation:

Preheat oven to 325 degrees F

In a stand mixer with the whisk attachment on high speed, mix egg whites for about 3 minutes until very frothy, slowly add the sugar along the edges of the mixer during the whisking process. After all the sugar has been added, continue to whisk for another 2 minutes (egg whites will look like marshmallow fluff), add the lemon zest. With a wooden spoon or a rubber spatula gently fold in the lemon zest until just combined. Add shredded coconut, gently fold in.

Note: I do not add the lemon zest with the coconut.

I did so the first time and found the lemon zest was clumping together so now I do this individually.

Prepare 2 parchment lined baking sheets.

Note: I always line my baking sheets for two reasons: 1. to prevent any aluminum absorption, and 2. to prevent the metal from imparting metallic flavors onto my food.

Using a spoon (an ice cream scooper will deflate the meringue), pick up about a tablespoon of the meringue and pack it lightly (kind of like a meatball) just so it holds a shape.  Place macaroons about an inch apart.  Bake until golden, 25-30 minutes. Let them cool for 10-15 minutes, or until cool to the touch before dipping.

For the chocolate:

Set a saucepan over medium heat, filled halfway with water. Place a glass, or heatproof bowl on the saucepan. The bowl should rest directly on the saucepan, though it should not touch the water in the saucepan. When the water is simmering add the chocolate to the bowl, stirring occasionally, until melted. Dip the bottoms of the macaroons, then place on cooled lined (to prevent sticking) baking sheets (not a cooling rack).  Refrigerate for about an hour before serving.  Serve chilled. Will refrigerate well for up to 3 days in an airtight container.

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Filed Under: chocolate, dessert, paleo Tagged With: chocolate, dairy-free, dessert, gluten-free, paleo, soy-free

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Comments

  1. Susan says

    November 2, 2014 at 3:04 pm

    I want to bake these macaroons but don't have caster sugar. What can I use instead?
    Reply
    • Jessica says

      November 2, 2014 at 7:03 pm

      You can use granulated sugar, just put it in the food processor to make grind it to a finer consistency.
      Reply
  2. Beth says

    November 16, 2014 at 11:43 am

    These look awesome. I like the addition of lemon zest. Glad I found your blog! Have printed a few recipes already :)
    Reply
    • Jessica says

      November 16, 2014 at 12:47 pm

      Thanks Beth! The macaroons are light and airy, you will love them :)
      Reply
  3. Nancy says

    December 7, 2014 at 9:42 am

    This satisfied my sweet tooth. Loved it :)
    Reply
  4. Elaine says

    December 23, 2014 at 10:59 pm

    I am finishing the last of my macaroons and want more. These are worth making from scratch and better than any store bought GF brand.
    Reply
    • Jessica says

      December 24, 2014 at 12:18 pm

      Thank you Elaine! Happy Holidays :)
      Reply
  5. Lillian says

    January 20, 2015 at 11:37 am

    I am trying to keep grains out of my diet and found your recipe. I made this today looking to satisfy my sweet tooth and these delivered. They turned out into little snowball looking things that after dipping in chocolate were divine. I tasted one without, it was good but the chocolate makes them great. Thanks for indulging me with your recipe!
    Reply

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Welcome!

Hi! I'm Jessica, welcome to my blog! I'm a wife and mother of four (all boys, including twins. Did not see that coming!) who loves to eat. Discovering food intolerances in my family and myself had me think about cooking differently with an emphasis on nutrition, but not any less deliciously. No, won't settle for that, neither will my kids! Here you will find simple, healthy, seasonal recipes we love that are gluten, dairy, and soy free. Many are also egg free, nut free, plant-based and/or grain free, given our evolving dietary lifestyle. Even though we live a life of dietary restrictions, my passion for food keeps me on a constant quest to create tasty recipes or adapt our favorite recipes from my stack of cookbooks to bring back the joy of eating again, without sacrificing flavor. Hope you find some inspiration and recipes to enjoy ... thanks for stopping by!

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