Chocolate macaroons

Last week I admitted that when I started blogging three years ago, I didn’t know the difference between a macaron and a macaroon. Quite a few people commented admitting that they didn’t know the difference either. Not to worry – my basic rule is macarons are those fancy french airy biscuit sandwiches that come in heaps of difference colours/flavours while macaroons are generally biscuits made from egg whites, coconut and sugar and not sandwiched with anything (usually).

Chocolate macaroons

Then last week I was flicking through one of my very first recipe books and came across a recipe for chocolate macaroons. Well it blew my definition right out of the water. Their version of a macaroon is a cross between the two – a macaroo’on I would call it if I had to think of something.

Chocolate macaroons

They’re super light and the shell is teeth-shatteringly crunchy but inside is a chewier, biscuit like centre. Being so light, they fool you into thinking you can eat several of them in one sitting which you probably could as they’re not overly sweet. They kept well in my cookie jar for quite a few days but did get crunchier as time went on.

I think they were at their eating best about two days after baking.

Chocolate macaroons

As they’re nice and tough on the outside and don’t squish easily, they’d make a lovely Christmas or hostess gift bagged up in cellophane with a pretty ribbon. There’s not all that much flour in them either so I think you could easily substitute gluten-free, rice or corn flour to make them gluten-free. Enjoy!

What about you? Do you prefer macarons or macaroons? Did you know the difference?

I’m linking these up with the 12 Weeks of Christmas Treats Blog Hop!

12 Weeks of Christmas Treats Blog Hop | Hosted by

Chocolate macaroons

Chocolate macaroons

Chocolate macaroons

Yield: 25


  • 2 cups desiccated coconut
  • 1/2 cup caster sugar
  • 2 egg whites
  • 1/3 cup finely chopped dark chocolate (I used coconut chocolate)


  1. Pre-heat the oven to 180C fan-forced and line two baking trays with paper.
  2. Mix all the ingredients together.
  3. Use a level tablespoon of mixture for each one and roll the mixture into a ball.
  4. Place on the tray leaving at least 2 centimeters between each ball.
  5. Bake for 10 minutes or until they start to turn golden.
  6. Leave the baked macaroons on the tray for 5 minutes and then transfer to a wire rack to cool completely.


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