CakeChristmas
CakeChristmas
Part of the portions: light coconut coconut clusters with golden tips, small rustic cones. One is cut in half and shows a small heart of dark chocolate, wrapped in a thick layer of coconut; no exaggerated pouring.
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Cakes with surprises / Cookies & cupcakes

Coconut Macaroons with Hidden Chocolate Squares

A recipe by CakeChristmas / Updated on 30 October 2026.

A small piece of chocolate is enclosed in each clusters before cooking.

20 small coconut cones filled with chocolate / Mixture of whites and hand-crafted coconut

10Indicative portions
25 minPreparation
17 minBaking
30 minRest & Cooling
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Dessert in this mood

The coconut completely wraps twenty pieces of chocolate; the cup discovers a brown heart melting or firm depending on the temperature.

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Original quantity: 10 servings.

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Preparation

  1. Preheat the oven to 175 °C and coat a baking tray.
  2. Mix the whites, sugar and vanilla without stirring. Add the coconut and let it hydrate for 5 minutes.
  3. Divide the coconut mixture into twenty servings. Flatten a portion in the wet palm, place a piece of chocolate in the center and then close and tamp down gently. Form a small low cone, without apparent chocolate.
  4. Space the twenty clusters on the baking tray and cook for 14 to 17 minutes at 175 °C. The tips and bases are golden, the sides remain clear.
  5. Cool for 10 minutes on the plate and then on the wire rack. Open a clusters after 30 minutes: the heart remains flexible but should not be represented as an abundant flow.

Preserve and Serve

4 days in airtight box in the cool and dry.

Baking tips for this recipe

  • Preheat the oven according to the plug and prepare the mold before mixing the last ingredients.
  • Uses the dimensions and cooking mode indicated: a higher or wider mold changes the cooking of the center.
  • Follow the visual cues of step by step in addition to the duration. Respect the intended cooling before unmoulding or decorating.

Substitutions and variations

To replace a main ingredient, choose another sheet designed with the one you want to use. Changing the proportions of fat, sugar or liquid can change the hold of the dessert.

Keep the type of chocolate provided for the structure or ganache. Switching from dark chocolate to white chocolate changes the balance: the quantities do not transpose directly.

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