These macaroons combine the tenderness of coconut with the tangy note of dried cherries, all wrapped in a thin shell of raw chocolate. The mixture comes together in a few pulses of the food processor, is rolled into balls, then spends a little time in the freezer so it holds firm during dipping. The homemade chocolate is whisked in two minutes from raw cacao and cacao butter. A treat that recalls the filled chocolates of the past, made entirely by hand.
Coconut cherry macaroons dipped in raw chocolate
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Organic raw cacao powder (Nacional variety)
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Ingredients
Macaroons
- 190 g finely desiccated coconut, used in two stages
- 90 g unsweetened dried cherries, nice and soft
- 1 teaspoon vanilla powder
- 1/4 teaspoon sea salt
- 90 g raw almond butter
- 90 g raw coconut butter
Raw chocolate
- 60 g raw cacao powder
- 190 g cacao butter, gently melted over a lukewarm water bath
- 3 tablespoons honey
- 1 pinch of sea salt (or the equivalent of 1 tablespoon - 15 ml - of seawater)
Method
- In the food processor, blend 150 g of the coconut with the cherries, vanilla, salt, almond butter and coconut butter until you have an even paste.
- Add the remaining 40 g of coconut and pulse until the mixture holds together when pressed between your fingers.
- Shape into balls of about 4 cm and place them in the freezer for 30 minutes.
- For the chocolate, whisk the raw cacao, melted cacao butter, honey and salt until the mixture is smooth and glossy.
- Dip the macaroons one by one into the chocolate, then place them on a tray lined with baking paper.
- Leave the chocolate to set, 15 minutes in the freezer is enough, then keep the macaroons in the fridge.
Tip
Swap the cherries for dried cranberries for a tangier version. If the chocolate thickens while you are dipping, simply set the bowl over lukewarm water for a few moments: the cacao butter turns liquid again straight away.
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FAQ: your questions about coconut cherry macaroons in raw chocolate
What are coconut macaroons also called?
In France they are known as rochers coco, congolais or coconut macarons. They are small bites made from shredded coconut, whose irregular shape recalls a little rock. This raw version keeps the shape and the coconut flavour, replaces the egg white with almond butter and coconut butter, and adds dried cherries and a raw chocolate shell.
What is the difference between a dehydrator and an oven?
A dehydrator dries food with continuous airflow and gentle heat that can be set to a low temperature, over several hours. An oven is designed for cooking: even at its lowest setting, its temperature rarely goes low enough and the air circulates less, so the door has to be left ajar. For these macaroons, neither is needed: the freezer is enough to set them.
What are the steps in making artisan chocolate?
Cacao beans are first fermented and then dried, before usually being roasted, cracked and ground into cacao paste. This paste is then refined and mixed with sugar and cacao butter, then tempered and moulded. At home, a raw chocolate is much simpler to make: raw cacao powder, gently melted cacao butter and a sweetener, whisked together.
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