Dark Chocolate and Cherry, Coconut Macaroons

Gluten Free, Dairy Free and Great for Passover

Coconut macaroons are a family favorite for the Passover holiday because they're gluten free and dairy free. You won't miss either in these chewy, flavor-packed bites. Coconut milk, egg whites and shredded coconut hold it all together.

We amped up the chocolate flavor by substituting in some dark cocoa for the Dutch process cocoa powder. If you've never tried dark cocoa, it's readily available in stores and online. We were first introduced to Black Onyx Cocoa Powder by the friendly staff at Savory Spice Shop in Littleton, Colorado. To use dark cocoa in any recipe, simply replace 1/3 to 1/2 of the cocoa powder called for in the recipe with the dark cocoa and fill up the rest with regular cocoa powder.

In this recipe, we love the tart, dried cherries that compliment the dark chocolate. You could change that up with dark chocolate chips for a double dark chocolate treat.

Many traditional coconut macaroon recipes call for sweetened condensed milk and sweetened shredded coconut, the sum of which is a cloying sweetness, not to mention the dairy we can't eat. Coconut cream (not coconut milk) is a thick and creamy substitute that we like even better than canned milk. We used unsweetened, shredded, organic coconut and added a little coconut sugar to make the cookies just sweet enough. 

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Dark Chocolate and Cherry, Coconut Macaroons

by Burnt Toast Food Blog March-30-2018

Bite-size, chewy and packed with dark chocolate and tart cherries. These coconut macaroons are flourless, gluten free and dairy free.

Ingredients

• 1 1/2 cups + 1/4 cup, divided, shredded coconut (fine shred; not sweetened)
• 1/4 cup Dutch process cocoa powder
• 1 tablespoon + 1 teaspoon dark cocoa powder
• 1/4 cup coconut sugar
• 2/3 cup coconut cream
• 2 large egg whites
• 1 teaspoon pure vanilla extract
• pinch of salt
• 1/2 cup (3 ounces) dried tart cherries, chopped

Instructions

1. Toast 1 1/2 cups shredded coconut in non-stick skillet over medium heat. You'll want to do this in two batches so as to allow coconut to spread in a thin layer and toast evenly. Shake skillet or stir with spatula to prevent burning. Keep your eye on it because once it starts to brown, it will be done quickly. Once coconut is evenly browned, transfer to bowl to cool. Repeat with second portion of coconut.2. In medium bowl, whisk together two cocoa powders and coconut sugar until well blended. Add coconut cream, egg whites, vanilla and salt, and mix well. Stir in dried cherries and the 1 1/2 cups toasted coconut. Cover and refrigerate for at least 2 hours and up to 24 hours.3. Preheat oven to 325º with rack in middle position. Line a baking sheet with parchment paper or silpat. 4. When oven is nearly heated, remove dough from refrigerator. Shape batter in balls either with cookie scoop or teaspoon. (To keep batter from sticking, dip hands in water.) Shape dough in 1" balls for about 30 cookies or 1 1/2" balls for 20 cookies.5. Place cookies on baking sheet 1" apart. They should all fit on one sheet. Top each cookie with a pinch of the untoasted coconut. 6. Bake for 18-20 minutes until cookies hold their shape when gently pressed but still feel soft and the coconut topping is golden brown. 7. Let cool for a few minutes and transfer to a rack. Cool completely. When cooled, store in an airtight container.Notes: Dark cocoa powder is available at grocery stores and online. If you don't want to use dark cocoa, increase Dutch process cocoa powder to 1/3 cup. Substitute dark chocolate chips for dried cherries.

Details

Prep time: 20 mins Cook time: 20 mins Total time: 2 hour 40 mins Yield: 30, 1" cookies