black cocoa & sea salt macaroons
black cocoa & sea salt macaroons
3 Oct 2013

Black cocoa & sea salt macaroons

Just when I thought I had a handle on the powdered cocoa world (Valrhona currently being my go-to), my homegirl Sheri loans me her stash of black cocoa powder and blows my mind. Black Cocoa?! Apparently it’s the stuff that gives Oreos their deep, dark color and can add a little drama to any cocoa situation. Sheri originally gave some of hers so I could complete a recipe test that I was doing for the next Baked NYC cookbook and I was hooked. Lucky for me Sheri is quite generous and when I tentatively asked her if I could take another dip into the reserves her response was “can’t a girl share her black cocoa with her pal?”

I decided that the best use of this black cocoa windfall would be to pair it with something else I’ve been seriously obsessing over – coconut. Thus, I give you black cocoa and sea salt macaroons. They have richness from the coconut oil, a bit of sweetness from the maple syrup and solid hit of the savory thanks to the complexities of the cocoa and the sprinkle of sea salt. I find that they make a super satisfying afternoon snack, especially with a little cashew milk to wash them down. (Am I the only nut who drinks my cashew milk out of a gold teacup?)

The good news is black cocoa powder is readily available on the interweb, but if the shipping time is going to harsh your buzz you can either become friends with Sheri, or just substitute the black cocoa with regular ol’ cocoa powder.



Black cocoa & sea salt macaroons

makes 30 small macaroons


2 cups unsweetened, shredded coconut

1/2 cup extra virgin coconut oil, melted

1/4 cup real maple syrup

3 tablespoons dark chocolate cocoa powder

2 tablespoons black cocoa powder (can substitute with 2 more tablespoons dark chocolate powder)

1/2 teaspoon good vanilla extract

1/4 teaspoon kosher salt


sea salt for finishing


Mix everything but the sea salt in a food processor until it’s well incorporated. Using a small scoop or your hands, portion out into small balls on a parchment or silpat lined sheet tray. Sprinkle with the finishing sea salt and refrigerate until the coconut oil re-solidifies.


P.S. If you’re curious about what makes black cocoa so black or have any other deep cocoa powder ponderings check out this cocoa powder FAQ from David Lebovitz. Word.


cocoa powders
scoop those macaroons
milk and cookies

4 Responses to “Black cocoa & sea salt macaroons”

  1. Andynerd

    I hope this turns into a day-by-day calendar cookbook situation, because I can’t think of a better way to pass the time


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