Delicious Coconut Maple Macaroons with Dark Chocolate
You see, in my kitchen, I enjoy mixing things up a bit. While I treasure traditional flavors, I also like to throw in a twist every now and then to keep things exciting. Coconut Maple Macaroons are the perfect example of this. They’re super simple to make, which is great for those of us with busy lives. Plus, they bring a sweet and cozy flavor that’s hard to resist.
Now, the main ingredients here are coconut and maple syrup. Coconut is a common ingredient in many tropical dishes, and it’s always reminded me of sunny days and palm trees. And maple syrup, while not a traditional Latin American ingredient, adds a lovely, natural sweetness that pairs beautifully with the coconut.
I first tried making these macaroons during a rainy weekend when I was just playing around in the kitchen. The result was so good that I just had to share it with you all. Whether you’re looking for a quick snack, a sweet treat for your family, or something special to serve at a gathering, these macaroons are perfect. Plus, they smell amazing while baking!
So, let’s get started and bring a little tropical sweetness into our kitchens!
Chef’s Notes – Coconut Maple Macaroons
- Ingredient Quality: Opt for high-quality, pure maple syrup for the best flavor. The richness of the syrup greatly influences the taste of your macaroons.
- Coconut Milk Consistency: Use full-fat coconut milk for a richer texture. Make sure it’s well-shaken so that the fat and liquid are fully combined, ensuring a consistent texture in your macaroons.
- Mixing Technique: When combining ingredients, mix thoroughly to ensure that the coconut is fully coated with the maple-coconut mixture. This helps in getting an even flavor and texture in each macaroon.
- Shaping the Macaroons: If the mixture is too sticky when shaping, dampen your hands with a bit of water. This will make it easier to form the macaroons without sticking.
- Oven Calibration: Oven temperatures can vary, so keep an eye on your macaroons, especially towards the end of baking. They should be golden brown – too light, and they’ll be soft; too dark, and they may taste burnt.
- Cooling Time: Allow the macaroons to cool completely on the baking sheet. This step is crucial as it helps them set and develop the right texture.
- Chocolate Dipping Tip: If using the optional chocolate dip, ensure the chocolate is smoothly melted but not too hot when dipping. Chocolate that is too hot may cause the macaroons to soften and lose shape.
- Flavor Variations: For a different twist, try adding a splash of vanilla extract or a sprinkle of sea salt to the maple syrup mixture before combining it with the coconut.
- Storage Advice: Macaroons can be kept at room temperature in an airtight container for a few days, but for longer storage and to retain crunchiness, refrigerating is recommended. They can also be frozen for up to a month; just ensure they are well-wrapped to avoid freezer burn.
- Serving Suggestion: For an elegant serving suggestion, pair these macaroons with a dark roast coffee or a dessert wine that complements their sweet, nutty flavor.
Coconut Maple Macaroons
Get ready to indulge in these delightful Coconut Maple Macaroons! These treats are a perfect blend of sweet maple syrup and rich coconut, with an optional dark chocolate dip for an extra touch of decadence. Easy to make and even easier to enjoy, these macaroons are a must-try for any dessert lover. Perfect for any occasion, they are sure to impress your friends and family!
14
macaroons15
minutes20
minutes120
kcal10
minutes45
minutesKeep the screen of your device on
Ingredients
- Sweetener Mixture
1/3 cup pure maple syrup
1/2 cup full-fat coconut milk (room temperature)
1/8 tsp fine sea salt
- Dry Ingredients
1 1/2 cups shredded coconut
1/4 cup almond flour
- Optional
3 1/2 oz vegan dark chocolate
- Alternative Ingredients:
Maple Syrup: Honey or agave syrup for non-vegan option
Coconut Milk: Almond milk or soy milk for different flavor
Almond Flour: Rice flour or oat flour for nut-free option
Vegan Dark Chocolate: Regular dark chocolate for non-vegan option
Directions
- Sweetener Preparation – In a small saucepan over low heat, gently warm the maple syrup until it starts to simmer. Once it bubbles vigorously, whisk in the coconut milk and let it simmer for another 2-3 minutes while stirring frequently to prevent boiling over.
- Combining Ingredients – Remove from heat and stir in the fine sea salt and shredded coconut until the mixture is well combined. Allow it to cool slightly before mixing in the almond flour to help bind the mixture.
- Shaping Macaroons – Using a tablespoon or a small ice cream scoop (about 20 ml), measure out portions of the mixture. Compress each portion between your fingers and shape them into compact mounds using your hands.
- Baking – Preheat your oven to 320°F (160°C). Arrange the macaroons on a baking sheet lined with parchment paper and bake for 20-24 minutes until they are lightly toasted and golden brown.
- Cooling and Optional Chocolate Dip – Remove from the oven and gently press down on each macaroon while still warm to ensure they hold their shape. Allow them to cool completely to harden. If desired, melt the dark chocolate in a mixing bowl over a water bath and let it cool slightly before dipping each macaroon briefly into the chocolate. Place them upside down on a plate to set the chocolate.
Equipment
- chef’s knife
- cutting board
- mixing bowls
- measuring cups and spoons
- baking sheet
Nutrition Facts
- Calories: 120kcal
- Carbohydrates: 12g
- Protein: 1g
- Fat: 8g
- Saturated Fat: 6g
- Cholesterol: 0mg
- Sodium: 30mg
- Potassium: 50mg
- Fiber: 2g
- Sugar: 8g
- Vitamin A: 0IU
- Vitamin C: 0mg
- Calcium: 2mg
- Iron: 4mg
FAQ – Coconut Maple Macaroons
What type of coconut milk should I use for the macaroons?
For the best results, use full-fat coconut milk. It gives the macaroons a richer flavor and helps them bind better due to the higher fat content.
Can I make these macaroons nut-free?
Yes, you can substitute almond flour with oat flour or rice flour to make these macaroons nut-free. Ensure that all other ingredients you use are also nut-free.
How can I store these macaroons and how long will they last?
Store the macaroons in an airtight container at room temperature for up to 5 days, or refrigerate them for up to 2 weeks. They can also be frozen for up to 3 months.
Can I use something other than maple syrup as a sweetener?
Yes, you can substitute maple syrup with an equal amount of honey or agave syrup. Note that using honey will make the recipe non-vegan.
