• Recipe by
  • Prep time
    15 minutes
  • Cook Time
    20-25 minutes
  • Serves

Equipment: Pre-Cut Parchment Paper Sheets & Stainless Steel Sheet Pan



cup (120 g) bittersweet chocolate

3 large egg whites

¼ cup (30 g) black cocoa

¾ cup (175 g) granulated sugar

1 tsp kosher salt

1 tsp vanilla extract

4 cups (350 g) shredded coconut, sweetened


½ cup bittersweet chocolate, for dipping

Flaky salt for garnish


Preheat oven to 180 F / 350 F. Line a sheet tray with Kana Pre-Cut Parchment paper.

Place chocolate in a plastic bowl and microwave on low for 30 seconds. Stir and continue to heat in 30 second increments until chocolate is smooth and glossy. Set aside to cool slightly.

In the bowl of a stand mixer fitted with the paddle attachment, combine egg whites, cocoa, sugar, salt and vanilla. Mix on high speed for 1-2 minutes until combined and egg whites are slightly foamy.

Add the melted chocolate and mix to combine.

With the mixer on low speed, add coconut. Mix until mixture is thick, and coconut is evenly incorporated into the chocolate mixture.

Portion out the coconut mixture, about 2-3 tablespoons each, and place on a cookie sheet. Use your hands to lightly shape them into mounds, almost pyramid shape. They can be quite close together on the tray as they don’t really spread.

Bake macaroons for 20-25 minutes or until set on the outside. You want them to just be slightly crisp on the outside to ensure the middle stays quite chewy. Remove from oven and allow to cool.

Melt ½ cup chocolate in the same manner as above. When Macaroons have cooled, dip the top half of the cookie into the chocolate. Place on a parchment lined tray. Before chocolate sets, sprinkle with flaky or sea salt. Allow to fully set before serving.

Note: For added texture try to find desiccated coconut.

Black Cocoa Coconut Macaroons

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Spencer Lawson