Introducing the Macarookie, the Lovechild of a Chocolate Chip Cookie and Coconut Macaroon
Danielle Oron is the force behind popular recipe blog I Will Not Eat Oysters and a former Yahoo Food Blogger of the Week. She’s also the chef and owner of Moo Milk Bar in Toronto, and, most recently, author of the cookbook Modern Israeli Cooking. Below, she imagines the sweet lovechild of chocolate chip cookies and coconut macaroons.
All photos by Danielle Oron
By Danielle Oron of I Will Not Eat Oysters
Imagine if a chocolate chip cookie and coconut macaroon fell in love. This would be their baby. Introducing the macarookie — part cookie, part macaroon, and all deliciousness. It’s made with shredded coconut, cashew meal, large chocolate chunks, and a bit of espresso. It’s soft in the middle and crispy on the outside.
Now here comes the shocking part: It’s gluten free and butter free! And you would never know from the taste. I know! It’s a cookie dream come true.
Chocolate Chip Macarookies
Makes 15 cookies
2 ½ cups shredded unsweetened coconut
2 cups cashew meal, or finely ground raw cashews
1 1/3 cup brown sugar
2 tablespoons espresso powder
½ teaspoon fine salt
6 large egg whites
1 ½ teaspoon vanilla bean paste or vanilla extract
¾ cup bittersweet chocolate chunks (If you can’t find any, cut up a chocolate bar)
Bittersweet chocolate for drizzling or dipping
Pre-heat the oven to 350˚F and line a cookie sheet with parchment paper.
Combine the coconut, cashew meal, brown sugar, espresso powder, and salt in a large bowl. In a separate bowl, whisk together the egg whites and vanilla bean paste or extract. Add the wet ingredients to the dry ingredients and mix well. It should glisten and hold together. Add in the chocolate chunks and stir to combine.
Scoop out the dough onto the cookie sheet using an ice cream scoop with release. Bake for 20 to 25 minutes until the edges are golden brown. Transfer the cookies onto a cooling rack.
Melt some bittersweet chocolate and drizzle or dip the macarookies to make them look pretty. Enjoy!
More must-have cookies:
Stained Glass Cookies from ‘The Art of the Cookie’
Carla Hall’s Pecan Shortbread Recipe
Jam Swirls from ‘The Art of the Cookie’
