Zingerman’s Bakehouse Chocolate Coconut Macaroons
It’s hard to imagine that anyone could improve upon the sweet coconut-iness
of a classic macaroon cookie, but our friends at Zingerman’s Bakehouse have
certainly done it. They make this super chocolate-y version at their iconic
Bakehouse in Ann Arbor, Michigan and have been generous enough to share the
recipe with us. Because they’re both unleavened and flourless, these cookies are
particularly well suited for the Jewish holiday of Passover; and those following
a gluten-free diet can enjoy them as well.
A note about the cocoa in this
recipe: The bakers at Zingerman’s are strong believers in using non-alkalized
(natural) cocoa in their recipes. They love its pure, unadulterated cocoa
flavor. In the case of this recipe, after testing it with both non-alkalized and
alkalized (Dutch-process) cocoa, we tend to agree with them. If, however, you
only have Dutch-process cocoa on hand, or you prefer it, you should still bake
these cookies. We promise they’ll be plenty chocolate-y! And visually you won’t
notice the difference.
- 2/3 cup chopped semisweet or bittersweet chocolate (56% cacao or higher)
- 3 large egg whites
- 1/4 cup + 1 teaspoon natural cocoa powder
- 3/4 cup + 1 tablespoon granulated sugar
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 3 cups sweetened shredded coconut, firmly packed
- Heat the oven to 350 degrees F.
- Place the chocolate in a double boiler to melt. You can make your own double
boiler by using a metal bowl that fits over the top of a pan. Fill the pan about
one-third full of water and bring to a boil. Once boiling, reduce the heat to
medium and place the metal bowl with the chocolate on top. Make sure the bottom
of the bowl isn't touching the water. Stir the chocolate until melted. Avoid
- Once the chocolate is melted, set it aside to cool for 10 to 15 minutes.
- In a mixing bowl, by hand or with the paddle attachment on a stand mixer,
stir together the egg whites, cocoa powder, sugar, salt, and vanilla. Add the
melted chocolate and stir until well blended.
- Add the coconut and mix until evenly incorporated.
- Using a 3/4-ounce (22ml) portioner (or tablespoon cookie scoop), form mounds
of the mixture and place on parchment-lined pans. You can also use a spoon to
roll the mixture into balls, using about 1 1/2 tablespoons for each. They should
be the size of a walnut in the shell. Leave some space between the macaroons for
even baking. They won't spread.
- Bake the macaroons for 22 to 25 minutes, until they're slightly crispy on the
outside and soft on the inside. If you’re unsure whether they’re done, squeeze
one! Transfer to a rack and cool completely.
These cookies stay very moist in a sealed container or bag for up to a week.
They can also be frozen for up to 3 months.
Recipe and photo credit (used with permission):
King Arthur Flour