The delectable, bite-sized chocolate delights known as chocolate coconut macaroons are made with only a few nutritious, gluten-free, and paleo-friendly ingredients.
I have always been a fan of bite-sized snacks, especially ones that I can make quickly with ingredients I already have on hand. That's why I was thrilled when I stumbled upon a recipe for chocolate coconut macaroons that looked too good to pass up. I gathered all the ingredients and got to work, feeling confident that these macaroons would be just as delicious as my previous Meyer lemon coconut macaroons.
The recipe called for just a handful of ingredients - shredded coconut, cocoa powder, egg whites, honey, and vanilla extract. I mixed everything together in a bowl and was immediately struck by the rich aroma of chocolate and coconut that wafted up. Using a cookie scoop, I dolloped the mixture onto a baking tray and popped it in the oven for 20 minutes. As the macaroons baked, my kitchen was filled with the heavenly scent of chocolate and coconut.
I couldn't wait to try them. After they had cooled, I eagerly took a bite, and was not disappointed. They were slightly crispy on the outside, but oh so soft and delicious on the inside. And the best part? These macaroons travel incredibly well. So, whether I was headed on a picnic or sneaking some paleo munchies into the movies, I knew these macaroons would be the perfect snack.
If you are a fan of chocolate and coconut, you have to try these macaroons. They are easy to make, delicious, and perfect for any occasion. I had so much fun making these chocolate coconut macaroons and I'm sure you will too. They are a perfect snack for any occasion and are so easy to make with just a handful of ingredients. But what do you do if you have leftovers or want to make a big batch ahead of time?
Here's what you need to know about storing and reheating chocolate coconut macaroons.
How to Freeze Chocolate Coconut Macaroons:
You may freeze macaroons for later use if you have extras or wish to prepare a large quantity in advance. You may preserve them in the freezer for up to three months by simply placing them in an airtight container or freezer bag. Simply let them defrost at room temperature for a few hours before serving when you're ready to eat them.
How to Refrigerate Chocolate Coconut Macaroons:
If you have leftover macaroons and want to keep them fresh for a few days, you can store them in an airtight container in the refrigerator for up to five days. Just be sure to let them come to room temperature before serving to ensure maximum flavor.
How to Reheat Chocolate Coconut Macaroons (If Required):
If your macaroons have been stored in the fridge or freezer and need to be reheated, you can do so in the oven or microwave. For the oven, simply preheat to 350 degrees Fahrenheit and bake for 5-10 minutes until warmed through. For the microwave, place on a microwave-safe plate and heat on high for 10-15 seconds.
Can I use something else instead of chocolate?
Absolutely! You may omit the chocolate altogether or replace it with something else, such chopped nuts or dried fruit, if you don't like it. Also, you may experiment with several kinds of chocolate, including dark, milk, and white varieties.
Can I substitute sweetened coconut with unsweetened coconut?
Yes, you may substitute sweetened coconut for unsweetened coconut; however, the macaroons will taste sweeter as a result. If you use sweetened coconut, you might want to make the recipe with less honey or maple syrup to counteract the sweetness.
Chocolate coconut macaroons are a delightful and easy-to-make snack that can be eaten any time of day. You may prepare them ahead of time and eat them anytime you want now that you know how to keep and reheat them. Don't hesitate to sample these delectable sweets because I can assure you that you won't be disappointed!