Double Chocolate Macaroons

Double Chocolate Macaroons
Double Chocolate Macaroons / Photography, Recipe Development, and Food Styling by Rachel Conners/feedfeed

These Double Chocolate Macaroons by Rachel Conners (of Bakerita) are some serious chocolate goodness. When you take the first bite of one, you will be astonished at the chocolaty flavor that comes through. They remind us of a fudge brownie crossed with a classic coconut macaroon. These are for the chocolate lovers! Find more festive cookie recipes in our Holiday Cookies Special Issue, co-produced with feedfeed.

5.0 from 2 reviews
Double Chocolate Macarons
Makes 20
  • 1¾ cups (88 grams) unsweetened flaked coconut
  • ¼ cup (24 grams) almond flour
  • ¼ cup (21 grams) Dutch process cocoa powder
  • ½ teaspoon (1.5 grams) kosher salt
  • ½ cup (170 grams) pure maple syrup
  • ¼ cup (57 grams) coconut butter, melted
  • 1 ounce (30 grams) unsweetened dairy-free chocolate, melted and slightly cooled
  • 1 teaspoon (4 grams) vanilla extract
  • 3 ounces (86 grams) dairy-free dark chocolate
  • 1 teaspoon (5 grams) coconut oil
  • Garnish: flaky sea salt
  1. Preheat oven to 275°F (140°C). Line a baking sheet with parchment paper.
  2. In a large bowl, stir together coconut, flour, cocoa, and salt. In a medium bowl, whisk together maple syrup, melted coconut butter, melted chocolate, and vanilla. Pour syrup mixture over coconut mixture, and stir until well combined. Using a medium (1½-tablespoon) spring-loaded scoop, scoop heaping balls, and place about 1 inch apart on prepared pan.
  3. Bake for 15 minutes. Rotate pan, and bake until dry to the touch, 7 to 10 minutes more. Let cool on pan for 5 minutes. Remove from pan, and let cool completely on wire racks.
  4. In a microwave-safe bowl, combine dark chocolate and coconut oil. Microwave on high in 30-second intervals, stirring between each, until melted and smooth. Dip each macaroon in melted chocolate to coat bottom, letting excess drip off. Place on a sheet of parchment paper. If desired, place excess chocolate in a resealable plastic bag, snip a corner, and drizzle over macaroons. Sprinkle with sea salt, if desired. Refrigerate until chocolate is set, about 30 minutes. Store at room temperature or refrigerate in an airtight container.


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    • Hi Louise,

      Thanks for reaching out! Honey is often a replacement for maple syrup, but note that the flavor can be perceived as strong and different honeys will vary in viscosity. Another replacement is corn syrup, which has a more neutral flavor. Please note that we have not tested these ingredients, so we cannot provide feedback on final product!

  1. These were delicious! I made one batch as the recipe says and one batch as edibles and they both are so decadent.

    One thing I would suggest is to refrigerate the mixture before baking as the first batch came out completely melted all over the pan and I had to reform them to shape before they cooled. The second batch, which I refrigerated for about 10 or so minutes, came out a bit more formed and less melty, so refrigerating for maybe 30+ minutes might be best.

    Other than that, I absolutely loved this recipe. It’s going on my top 5 list for baking for parties. Thank you for sharing this recipe!

    • Hi Veronika,

      Thanks for reaching out! Coconut butter is a magical ingredient that is made from the unsweetened dehydrated fresh pulp of a mature coconut, ground to a semi-solid white creamy paste. While it is possible that substituting butter may work, it’s likely that it may not have enough structure for this recipe, since coconut butter would have a higher proportion of carbohydrates. I’m not sure if you are looking for both gluten and dairy free, but we also have a recipe for Chocolate-Dipped Macarons that does not call for coconut butter. You would likely be able to add a small amount of cocoa powder to the recipe to create a chocolate base. This recipe can also be substituted with coconut condensed milk for a dairy-free version. Hope this helps and happy baking!


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