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Chocolate French Macaroons

If someone tells you that making macaroons is easy, check if their pants are on fire, because they are lying! Macaroons are delicate finicky little things. The first batch of macaroons we tried were super flat and stuck to the parchment paper. Then several of the second batch sunk in the middle. We debated about if we should post this recipe because we didn’t think the presentation of the macaroons was up to our high blog standard. But in the end, we decided to share our macaroons because they tasted pretty awesome and that’s what matters most.

The hardest part of making macaroons we found was pipping the batter onto the baking sheet in the right size. We found a great tip online to draw circles on the parchment paper to have ensure uniform sizes. It worked quite well.

Our wonderful friend and co-worker, Lindsay (aka Matchy Matchy) volunteered to be our macaroon taster!

Although these are not traditional french macaroons, we think our deconstructed version turned out quite well!

Print Chocolate Macaroons Author: Adapted from Eric Lanlard’s Cake Boy Recipe type: Cookie Prep time:  20 mins Cook time:  12 mins Total time:  32 mins Serves: 24   A deconstructed chocolate French macaroon Ingredients



  • ⅔ cup almond flour
  • 1 cup icing sugar
  • 3 egg whites
  • ½ cup sugar
  • 2 tbsp cocoa powder


Chocolate Sauce:


  • 1 tbsp coconut oil
  • ½ cup semisweet chocolate chips


For the macaroons:

  • Preheat oven to 300 degrees
  • Sift together the almond flour and icing sugar in a small bowl.
  • In a large bowl, beat the egg whites with an electric mixer at high speed until they start to thicken. Slowly add the sugar and continue to beat until stiff peaks form.
  • Using a rubber spatula, fold the almond flour/icing sugar mixture and cocoa powder into the egg whites until you have a smooth stiff mixture.
  • Spoon batter into pastry bag fitted with ½ inch plain round tip and pipe 1 inch disks onto parchment paper lined baking sheet.
  • Bake for about 11-12 mins.
  • Take macaroons off parchment paper as soon as out of oven and place on cooling rack.

For the chocolate sauce:

  • Melt together coconut oil and chocolate chips.
  • Dip cooled macaroons halfway into chocolate sauce. Place dipped macaroons in fridge to set for a few minutes before enjoying.