1/1 Photo of Chocolaty Coconut Mounds
Chef Joey Z.'s Note:
My DH doesn't like macaroons, but he liked these a lot. I didn't use any sugar sweetened ingredients in this (though you could) and it satisfied my sweet tooth as well. It's a very simple recipe that takes a little time to prepare, but it's well worth the effort. Keep these little gems cold otherwise they will fall apart.
My Private Note
Units: US | Metric
- 1Preheat your oven to 350'F.
- 2On a baking sheet with a silpat liner (or parchment paper) spread the coconut out and toast it for about 10 minutes.
- 3On occasion mix the coconut up to balance out the toasting. Keep an eye on it, some ovens are hotter then others. This should take about 10 minutes.
- 4When it's a toasty golden brown shade remove from the oven and cool completely. The chocolate won't adhere to the coconut if the coconut is still warm.
- 5Melt the chocolate in a double boiler over lightly simmering water. The amount of chocolate is quite small, but it is enough for this recipe.
- 6In a medium bowl combine the toasted coconut, almond extract and melted organic chocolate.
- 7Stir the mixture until the coconut is totally coated with the melted chocolate.
- 8Using a tablespoon measure press the mixture into the spoon then plop onto a lined baking sheet, make sure your baking sheet is cold, not warm. I used a silpat sheet so the cookie wouldn't stick. It worked perfectly. Parchment would probably work too.
- 9Place the sheet of cookies into the fridge to firm up for about 20 mintues or longer.
- 10These will keep in the fridge for about 3 days, but bet they will get eaten up before that.
- 11Bon Appetit!
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Nutritional Facts for Chocolaty Coconut Mounds
Serving Size: 1 (44 g)
Servings Per Recipe: 10
- Amount Per Serving
- % Daily Value
- Calories 278.1
- Calories from Fat 247
- Total Fat 27.5 g
- Saturated Fat 22.9 g
- Cholesterol 0.0 mg
- Sodium 15.1 mg
- Total Carbohydrate 11.2 g
- Dietary Fiber 7.3 g
- Sugars 2.6 g
- Protein 3.7 g