Black and White Coconut Macaroons
Black and White Coconut Macaroons

Short post today--we're in full pre-Passover cook mode around here, but I wanted to share these with you because they are super yummy and easy to make. The "black" is a slightly bittersweet chewy chocolate macaroon. The "white" is a divine cream cheese, coconut and pecan mixture. Which means that with every bite of these little guys you get the wonderful combination of chocolate, coconut, pecans and cheesecake! Totally irresistible! So whether you're looking for something a little bit different to serve for Passover this year or just want to enjoy a delicious chewy, chunky, nutty, chocolate-y macaroon, I've got you covered!!

One more thing-- in case you're looking for a more regular coconut macaroon (think homemade Mounds bar) click here. I'll definitely be serving the two-toned variety posted here tomorrow night, but there are certain people who would probably never speak to me again if I didn't make the traditional one too!

Black and White Coconut Macaroons

Makes about 24
Prep Time:  15 minutes; Bake Time:  20-25 minutes


For the Chocolate Layer

  • 1 ounce unsweetened chocolate, coarsely chopped
  • 1 ounce semi-sweet chocolate, coarsely chopped
  • 2 tablespoons unsalted butter, cut into small pieces
  • 2 tablespoons sugar
  • 2 large eggs
  • Pinch of salt
  • 1/2 teaspoon vanilla extract
  • 2 2/3 cups loosely packed sweetened, shredded coconut (7 ounces)

For the White Layer

  • 3 ounces cream cheese, room temperature
  • 1/4 teaspoon vanilla extract
  • 1/4 cup sugar
  • 1 cup loosely packed sweetened, shredded coconut (3 1/2 ounces)
  • Generous 1/2 cup finely chopped pecans

The Recipe

1.  Preheat the oven to 325ºF and line two cookie sheets with aluminum foil. Set aside.

2.  To make the chocolate layer:  Place both of the chocolates and the butter into a medium heavy saucepan. Cook over low heat, stirring often, until the mixture is completely smooth. Set aside to cool for 2 minutes.

3. Add the sugar and stir to mix. Then add the eggs, one at a time, mixing well after each addition. Stir in the salt, vanilla and coconut.

4.  Scoop 24 equal mounds of the batter onto the prepared cookie sheets (12 to a sheet) and use a 1/2 teaspoon measuring spoon to make a deep well in the center of each cookie. Set aside.

5.  To make the white layer:  Place the softened cream cheese, vanilla and sugar in a small bowl and use a spoon to mash them together until the mixture is evenly combined. Stir in the pecans and coconut. Make little mounds and top each of the cookies on the baking sheets with a rounded scoop of the mixture right into the well you've created.

6.  Bake the sheets for 20-25 minutes, until the white part looks a bit golden brown but the cookies are still soft--they will harden as they cool. Let the cookies sit on the trays on a rack until fully cool. Then peel them off and serve or store in an airtight container in the refrigerator for up to 1 week.


Note:  Recipe adapted from Maida Heatter's Book of Great Chocolate Desserts. I subbed vanilla extract for almond in the cream cheese mixture because I'm not really fond of the taste of almond extract. 

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