Chocolate

Salted Chocolate Chip Macaroons

by:
March 25, 2010
0 Ratings
Author Notes

I like baking with almond flour- it's pretty versatile and quite healthy. These don't contain any eggs or egg whites, so they don't have the light texture that macaroons usually do; they are somewhat dense, which I happen to prefer. They work well for anyone with an allergy to eggs (or who has to eat gluten-free), and since they don't contain any type of leavening, they are passover-friendly. These can pass for a no-bake cookie, but I prefer to cook them in a warm oven for a short time. —WinnieAb

  • Serves about 25 small cookies
Ingredients
  • 1 cup brown sugar
  • 1/4 cup butter
  • 1/2 cup milk
  • 1/2 teaspoon vanilla extract
  • 3.5 cups ground almond meal/almond flour
  • .5 cups shredded coconut (sweetened or unsweetened, your choice)
  • 1 cup chocolate chips (I used Ghirardelli 60% cacao bittersweet)
  • Fleur de sel- for sprinkling the tops
In This Recipe
Directions
  1. Preheat your oven to 300 degrees F.
  2. In a small pot on the stove, heat brown sugar, butter and milk over low heat. Stir so that all the ingredients are liquid and are well mixed. Remove from heat and stir in the vanilla.
  3. In a large bowl, mix the almond meal and the coconut. Add the liquid ingredients and mix well to combine. Stir in the chocolate chips.
  4. Form small round cookies (you should have about 25) and place on parchment lines cookie sheet(s). Flatten slightly, and sprinkle the top of each cookie with a little fleur de sel.
  5. Bake for about 15 minutes...make sure to watch so the bottoms don't brown too much.

See what other Food52ers are saying.

  • healthierkitchen
    healthierkitchen
  • WinnieAb
    WinnieAb
  • Lizthechef
    Lizthechef
  • Kelsey Banfield
    Kelsey Banfield
  • nannydeb
    nannydeb
I grew up in a restaurant family (my parents owned the now closed Quilted Giraffe in NYC) and I've always loved to cook. My interest in the connection between food and health led me to pursue a graduate degree in naturopathic medicine. I don't practice medicine anymore; I have a blog called Healthy Green Kitchen that I started in May of 2009 and I wrote a book called One Simple Change that will be published in January, 2014. I live in upstate New York with my family and many pets.

    11 Reviews

    We just made these and the taste is fantastic! The texture is definitely off though. They didn't cook at all at 300 degrees and are still too soft to pick up, this is even after an extra 6-7 minutes in the oven. We used the Trader Joe's Almond Meal and coconut powder (did not have shredded). We're going to let them sit overnight and see if they stiffen up, if not I'm going to cook them at a higher temperature next time and see what happens.
     
    Author Comment
    WinnieAb June 27, 2011
    Hmm...this is an older recipe of mine I haven't made in some time, so I don't know what's off. I did use whole almond meal (from ground almonds), not blanched almond flour so I wonder if that's why they didn't cook properly. Definitely increase the baking temp a bit and maybe add a little extra almond flour next time, too...
     
    healthierkitchen March 31, 2010
    these are delicious so I will try again with whole meal and see what happens. I bet that's it. Will share with a gluten free friend, too.
     
    healthierkitchen April 20, 2011
    Made them this year with the darker almond meal and they look just like yours! Mystery solved!
     
    healthierkitchen March 30, 2010
    Made these this morning and they're delicious. However, mine look nothing like your picture. Mine actually flattened themselves out totally and look like chocolate chip cookies. Which is actually fine as a chocolate chip cookie with no flour is a great thing, but I'm wondering where I might have veered from the recipe. Also, do you use the blanched almond meal? I usually use Trader Joe's which is darker and clearly made from almonds with skins. but I ran out and bought some Red Mill blanched almond meal/flour. Thanks!
     
    Author Comment
    WinnieAb March 30, 2010
    I didn't use blanched almond meal, so maybe that's why yours spread out...I used whole almond meal, which I think allows them to retain their shape better. I'm glad they still tasted good though!
     
    Author Comment
    WinnieAb March 25, 2010
    Thanks everyone! You can literally throw them together in minutes and you don't need to drag out the stand mixer..a big plus as far as I'm concerned.
     
    Lizthechef March 25, 2010
    Your cookies look fantastic! After three tries, I fold and will try again- not this round, though...
     
    Kelsey B. March 25, 2010
    These look awesome, I also agree that almond flour is nice to bake with.
     
    healthierkitchen March 25, 2010
    Just the thing for Passover next week. Look forward to making these!
     
    nannydeb March 25, 2010
    This is making me hungry! They look delicious!