Dark Chocolate Almond Macaroons

Posted on Nov 13, 2013 in DIY, Sweet | 0 comments

Dark Chocolate Almond Macaroons

Somehow it’s already November and I can’t help but feel as though fall has just blown past me. October was a blur of work, work, work and today I had the winter reality check of snow. Yup, that’s right. Snow. The sun rose today on a frosty white wonderland. Hello winter. I’m not ready for you.


To compensate, I decided to reminisce summer with some yummy tropical flavors in my baking. And what better than coconut? With that on my mind, I turned to a favorite recipe I’ve adapted from Emily Luchetti’s cookbook, “The Fearless Baker.” These macaroons combine sweet coconut with nutty roasted almonds and deep dark chocolate to make a delicious and airy treats. Hope you enjoy them as much as I do!


 Dark Chocolate Macaroon



Adapted from Emily Luchetti “The Fearless Baker”



1 cup almonds

4 ounces dark chocolate

2 egg whites

½ cup sugar

2 cups sweetened shredded coconut

1 teaspoon almond extract

Pinch of salt



Preheat your oven to 325 degrees Fahrenheit. Roughly chop the almonds and the spread them out in an even layer on a cookie sheet. Lightly toast them in the oven approximately five minutes or until just browned.


Meanwhile, place a pot of water on the stove over high heat. Place the chocolate in a heat proof bowl over the water bath. Stir the chocolate occasionally with a spatula until completely melted, then remove from heat and set aside.


In the bowl of a standing mixer fitted with a whip attachment, start beating the egg whites until foamy. Sprinkle in the sugar while mixing a little at a time. Once all the sugar has been added, turn the mixer up to high and beat until stiff peaks form. Add in the almond extract and mix until just incorporated.


Dark Chocolate Macaroons on Cookie Sheet



In a separate bowl, toss together the coconut, toasted almonds, and salt. With a spatula, gently fold the coconut mixture into the meringue, followed by the chocolate. Once the batter is uniform, use two spoons or a scoop to portion onto non-stick cookie sheets.


Bake the macaroons for approximately ten minutes, or until the surface looks dry. Allow them to cool completely before using a spatula to remove them from the cookie sheets. Store in a tightly sealed container.


Dark Chocolate Macaroons

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