Double-Chocolate Macaroons

By Dr Ernst
February 28, 2019

Prep Time: 10 mins

Cooking Time: 30 mins

Creates: 1 dozen


  • 3 cups shredded, unsweetened coconut
  • ½ cup unsweetened cocoa powder
  • ½ cup raw (preferably local) honey
  • ½ tsp cinnamon
  • ½ cup coconut milk
  • ¼ tsp pure vanilla extract
  • 1 free-range egg white
  • Pinch Himalayan sea salt
  • ½ cup dark-chocolate chips, melted



  1. Preheat oven to 325°
  2. Place coconut, cocoa powder, honey, cinnamon, coconut milk, and vanilla extract in a bowl and stir until combined.
  3. Place egg white in the bowl of a stand mixer or a hand mixer, and beat with a small pinch of salt for 1-2 mins, until soft peaks form.
  4. Fold egg white into the mixture by hand and mix gently until fully combined.
  5. Using an ice cream scoop or tablespoon, scoop out balls of dough, and pack them down tightly with your fingers.
  6. Place the dough on a parchment-lined baking sheet, place in oven, bake for 30 mins, rotating the tray halfway through. Cool for 1 hr, use a wire cooling rack if you have one.
  7. Dip the bottom of the macaroons in the melted chocolate and set them on parchment paper. Cookies need to set at room temp for 1 hr or you can place them in the fridge for 30 mins.
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