Black Coconut Macaroons (Halloween Cookies)

Black Coconut Macaroons with Chocolate for your Halloween party guests, because even black souls need to feed on something.

These easy coconut macaroons are deep black in color, achieved by a natural coloring of the cookies.

The cookie base is a HOT red chocolate mixture, which unravels on your tongue.

Watch my quick, fun how-to video further below!

Jump to:

• 🆚 Macaroons VS Macaron VS Macron
• 🥚 Ingredients
• 🔪 How to make it?
• 🍱 Storing
• ➕ Dietary pros
• 👁️ More Halloween recipes
• 📖 Recipe
• 💬 Comments

🆚 Macaroons VS Macaron VS Macron

Just to clarify quickly, so that you are not confused, about the difference between macaroons and Macaron.

Macaroons are coconut cookies made with egg whites and sugar.

We call them Kokosbusserl in Austro-German (Coconut Kiss).

Those Macaroons are popular in German-speaking parts of Europe, such as Germany, Austria, Alsace in France.

Macarons are the Parisian sandwich almond meal cookies.

Those are fashionable cookies that come in different colors and flavors.

You get them in Paris, but to be honest they are not that common in the rest of France.

AND Mr. Macron is the current French President. He is connected to sweet treats in Amiens (North France). 

My husband likes to call him the cookie president. 😁

🥚 Ingredients

To prepare the black coconut macaroons you will need a few ingredients including, eggs, sugar, desiccated coconut, dry active charcoal, dark chocolate, red food coloring, and optionally red chili powder and cinnamon powder to add some Mexican chocolate heat.

Eggs

You will only need the egg white in this recipe.

Use the egg yolks in an omelet or to prepare this vanilla flan dessert.

The egg whites are turned into snow peaks.

Sugar

The Sugar needs to be powdered sugar to mix in properly into the egg whites.

At the same time, powdered sugar is light enough to add the airiness into the cookies and that's what we want to achieve.

As a flavor idea, you may use homemade powdered vanilla flavored sugar.

My coconut macaroons are without condensed milk.

Authentic coconut macaroons never call for condensed milk and only include powdered sugar.

Coconut

Use only dry Coconut flakes which you get in stores.

Look out for the ones which are suitable for baking.

Wet scrapped coconut will make the cookies too heavy and you won't be able to achieve a perfect macaroon.

Black Coloring

I used Food-grade dry active charcoal to color these cookies.

Dry active charcoal is made of coconut shells and is an old remedy against stomach bloating.

It had come back as a fashionable ingredient to color foods naturally deep dark black.

Dry active charcoal sucks in everything around itself.

That means toxins, nutrients, everything, even artificial vanilla essence flavors.

But, dry active charcoal doesn't taste of anything, it's completely tasteless.

Another option is to use black food dye.

Chocolate

Try to use Dark cooking chocolate if you can get some as it tend to be healthier and has more antioxidants.

I think it tastes better as well but people who are used to sweet milk chocolate might not enjoy the dark bitter chocolate.

Optional: Red Food Coloring, Red Chili Powder, Cinnamon Powder

The red Food coloring will turn the chocolate reddish.

The red chili powder and cinnamon powder are Mexican chocolate flavors.

As you may know chocolate was a delicacy prepared by the ancient Mayans in Mexico.

Addition of red chili pepper powder and cinnamon powder defines Mexican chocolate nowadays.

All the three ingredients are optional and are supposed o flavor or add color to the chocolate base of the coconut macaroons.

🔪 How to make it?

Coconut Macaroons are some of the easiest and tastiest cookies out there.

They tend to come together quickly too if you do it the right way and follow all the steps properly.

For the foolproof, easy coconut macaroons recipe follow all the steps.

Firstly, the egg whites need to be separated from the yolks so that the egg whites can be whipped into stiff snow peaks.

Don't let any yellow yolk get into the egg whites when you separate the eggs, because the egg yolk won't allow the whites to stiffen.

Then fold in the powdered sugar and to make them black, the active dry charcoal.

At the same time fold in the desiccated coconut flakes.

The difference between folding in and mixing is that when you fold in you are careful not to destroy the airy peaks.

Mixing everything would flatten the snow peaks completely.

Afterward, you need to just simply shape the cookies like a mountain on a baking paper and bake them for short time.

When the cookies are ready they tend to be still soft on the outside until they cool down.

For the chocolate base of the cookies melt dark chocolate in a double boiler (Bain Marie).

Then add food coloring for the red effect, to add contrast and if you want you can add some exciting hot Mexican chocolate flavors with chili powder and cinnamon (makes the cookies a tad spicy!).

Then take a cookie and dip it into the melted chocolate to cover the base. Let cool and store your cookies.

🍱 Storing

Store your coconut macaroons in an airtight container (in a tropical climate) or a tin cookie box (in a cold climate).

That way the cookies can be found easily, the flavors don't get mixed with other cookie varieties and the cookies keep longer that way without crumbling apart.

I usually lay my cookie box with baking/butter paper as well.

In a cold and dry climate, cookies tend to get hard quickly.

In that case, add a few clean apple peels to your cookies over the baking paper.

The apple skin will add moisture to the cookie box environment and the cookies won't dry out that quickly.

At the same time, the apple skin adds a lovely aroma to the cookies box.

In a hot and humid environment don't add anything to the cookies box, just make sure the box is stored in a cool and dry area to avoid mold growth.

Also, make sure to not keep the cookies all too long.

Freezing coconut macaroons is not really a good idea because once they defrost they will be soggy which beats the whole purpose of your homemade coconut macaroons.

The characteristic of a perfect coconut macaroon is that the outside feels hard with a soft melt in the mouth cookie inside.

➕ Dietary pros

• Gluten-free
• Vegetarian
• Whole Ingredients
• Dry active Charcoal detoxifies and may prevent a hangover (perfect for your Halloween party)

👁️ More Halloween recipes

• Halloween Food Ideas for Adults
• Creepy Marzipan Candy
• Coco Loco Mocktail

Dear Reader, have you ever tried black cookies and cakes?

📖 Recipe