Supper Club No. 12 - Double Chocolate Macaroons

The perfect treat for any chocolate lover!
Photo Credit: Bake From Scratch


  • 3 cups unsweetened shredded coconut
  • ½ cup unsweetened cocoa powder
  • ½ cup honey
  • ½ cup coconut milk
  • ¼ tsp vanilla extract
  • 1 egg white
  • Pinch salt
  • ½ c dark chocolate chips, melted


  • Pre heat oven to 325°.
  • Place all ingredients, except eggs, in a bowl and mix well.
  • Place egg whites in a bowl of a stand-up mixer or a hand mixer and beat until soft peaks.
  • Gently fold egg whites and coconut mixture.
  • Using an ice cream scoop, scoop out balls of dough, packing them tightly with the palm of your hand. Place the dough on a parchment-lined baking sheet, place in oven and bake for 30 mins, rotating the tray halfway. Cool on wire rack for about an hour.
  • Dip the bottom of the macaroons in melted chocolate and cool one more time on the wire racks lined with parchment paper. Allow for the cookies to set for 1 hour before serving.

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