Monday, March 3, 2014

Small Batch Cocoa Rouge Macaroons

Let's say this up front.  "Small batch" baking means that the person who did the baking gets to eat it all, right?  
small batch recipe: cocoa rouge macroons
I think after making these cookies, I'm officially instituting that rule in our house.  This small batch cocoa rouge macaroon recipe makes 6 cookies.  Of course, immediately after taking these pictures, I promptly ate two of them.

Here was my mistake...I ate two of the six, and the boys were not home.  It took EVERY OUNCE of my willpower not to eat the other 4 while they were gone.  Eating just one more would leave an odd number, and if I ate two more, they would never believe that the recipe only made 3 cookies.

small batch recipe: cocoa rouge macroons
Somehow, I managed to leave the other 4 alone.  Wonder Woman has her invisible jet.  That day, I had willpower of steel.  (And, by resisting those cookies, probably abs of steel, too.  I'm so glad you can't actually SEE my abs right now.)

Anyway.  The cookies.  These are dark, rich, chewy, soft, chocolatey, coconut macaroons.  (Not to be confused with macarons.)  Think: fudgy brownies loaded with sweetened coconut.

cocoa rouge macroons cocoa photo cocoarougemacroons.jpg
They're made with this Cocoa Rouge cocoa powder from Guittard...I found it right in my grocery store...but any Dutch-process cocoa will do.

print recipe photo printrecipe.jpg

Cocoa Rouge Macaroons

{makes 6}

1/2 cup Cocoa Rouge cocoa powder (or any Dutch-process cocoa)
1 cup powdered sugar
pinch kosher salt
2 egg whites
1 teaspoon vanilla
1 cup flaked, sweetened coconut

Line a cookie sheet with parchment paper.  Preheat oven to 350.

In a bowl of an electric mixer, combine the cocoa powder, sugar and salt.  Add in the egg whites and vanilla, mixing on low until combined.  (The mixture will appear dry at first, just keep beating.)

Stir in the coconut until coated.

Use a 2-tablespoon cookie scoop to scoop mounds of dough onto the prepared cookie sheet.

Bake for 15 minutes, or until the cookie surface is dry and glossy.  Cool on the pan for 20 minutes, then use a cookie spatula to transfer to a cooling rack to cool completely.

{Recipe adapted from Guittard.}

small batch recipe: cocoa rouge macroons
Oh hello, you cute little thing. 


Small batch baking?  Serving size: one.  Are you in?



9 comments:

  1. Small batch serving definitely equals "one"! These look delish!

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  2. These are delightful! I would love one right now :)

    www.appetitesanonymous.com

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  3. So cute and wonderful like your previous post. I really admire your ideas through this. Thanks! private chef in austin texas

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  4. oh YUM! and making just 6 means I could totally make these, eat them and no one would ever know, except for me and my hips! ;)

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  5. A spectacular gluten-free treat! Can't wait to try them.:) (double batch so the rest of the family gets to try too) Thanks!

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  6. These look so delightful! Even better: my boyfriend doesn't like coconut, so they really WILL all be for me! I like that rule. And the simplicity of this recipe - thanks for sharing :)

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Thank you so much for taking the time to comment! Happy baking! :)
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