Coconut lovers rejoice! These dreamy Hojicha Coconut Macaroons are bursting with toasted flavors and decorated with a seductive chocolate drizzle for a perfectly sweet afternoon treat.
Not to be confused with french macarons, macaroons are a small cookie that's much easier to bake at home. The main ingredient in macaroons is shredded coconut, and in this recipe we add Hojicha Powder for a deeply roasted flavor that pairs incredibly well with the nutty and toasty coconut.
Decorating the Hojicha Coconut Macaroons is completely optional as they will be just as tasty on their own. That said, they are even more irresistible when dipped and drizzled with chocolate.
The first helpful tip for decorating the macaroons is transferring the baking sheet into the freezer for a few minutes. This makes it easier to handle the delicate macaroons as they firm up in the cold. Another advantage is that the chocolate will harden much quicker when the macaroons and the baking sheet are cold. This way you can dip, drizzle, and devour one without waiting any longer.
The second tip is to add a bit of coconut oil when melting the chocolate. The coconut oil helps the chocolate melt more smoothly, and makes for the perfect consistency for decorating and enjoying once it sets. Any chocolate of choice can be used, but white chocolate will give you that beautiful contrast against the dark hojicha.
The last thing to keep in mind is that some crumbs may end up in the chocolate while dipping the macaroons. This is why you're going to want to set some chocolate aside from the drizzle. You'll need about 1 part of the chocolate for the drizzle, and two parts for dipping.
Try baking these Hojicha Coconut Macaroons for a bite-sized dessert that is deliciously chewy in the center and crisp on the outside.
- 8 g (1 tablespoon + 2 teaspoons) Hojicha Powder
- 160 g (1½ cups) unsweetened shredded coconut
- 30 g (¼ cup) almond flour
- 60 g (¼ cup) coconut oil, solid
- 75 ml (¼ cup + 1 tablespoon) Maple syrup
- Pinch of salt
- 150 g chocolate (we used a white vanilla bar)
- ½ teaspoon coconut oil
- Prepare the Hojicha Coconut Macaroons by adding 8 g (1 tablespoon + 2 teaspoons) of Hojicha Powder, 160 g (1½ cups) of unsweetened shredded coconut, 30 g (¼ cup) of almond flour, 60 g (¼ cup) of coconut oil, 75 ml (¼ cup + 1 tablespoon) of maple syrup, and a pinch of salt into a food processor.
- Process until all of the ingredients come together. Scrape down the sides, and process again until well combined.
- Roll out 12 balls and place them one inch apart on a baking sheet lined with parchment paper.
- Turn on the oven to 350°F (175°C).
- Place the baking sheet in the fridge while the oven preheats (chilling the macaroons before baking will help keep their rounded shape).
- Bake the macaroons for 15 minutes.
- Cool on the baking sheet for at least 30 minutes.
- Decorate the Hojicha Coconut Macaroons by first transferring the baking sheet into the freezer.
- Fill a small pot a quarter of the way with water, and bring to a gentle simmer.
- Place 150 g of chocolate and 1 teaspoon of coconut oil in a heatproof bowl, and place onto the pot to create a double boiler.
- Stir the chocolate until it is almost melted, and remove from the heat.
- Continue stirring off heat until smooth, and then transfer about ⅔ of the mixture into a small bowl.
- Remove the macaroons from the freezer, and place the chilled baking sheet on the counter.
- Dip each macaroon into the melted chocolate in the small bowl, and place them back onto the baking sheet.
- Transfer the remaining ⅓ of chocolate into a piping bag or create your own using parchment paper or a ziplock bag.
- Snip and the very tip, and drizzle the chocolate onto the macaroons.
- Snack on your delicious Hojicha Coconut Macaroons anytime you’re craving a little sweet treat.