Thursday, October 18, 2018

Aztec Soul Coconut Macaroons #choctoberfest

I was provided with Forte Chocolate for this sponsored post as a part of #Choctoberfest.  
All opinions, photos and recipe are unsolicited and are my own.

I have one more recipe to share with you using the Forte Artisan Chocolates I was provide to use in this week's #Choctoberfest celebration!

This time, I wanted to share something sweet - macaroons!  I decided to dip them into melted Aztec Soul chiles and dark chocolate to give them a hint of spiciness to go with the richness of the macaroons.

The Aztec Soul bar is very creamy, high quality chocolate and while the chile spice is there, it is not overpowering. Chiles and chocolate just go together like, well... chiles and chocolate!

These macaroons are pretty quick to make, just a little bit messy, and take some space in the freezer for a flat cookie sheet in order to set after dipping in the chocolate.  They store well in the refrigerator or freezer for quick serving, if you can keep them around long enough to need storing.

Aztec Soul Coconut Macaroons
Makes about 36 macaroons

2/3 cup sweetened condensed milk
1 egg white
1 tsp vanilla extract
1/2 tsp orange extract (or more vanilla)
1/4 tsp. salt
3 1/2 cups unsweetened shredded coconut
2 bars Forte Aztec Soul bars (approx. 3.16oz total)

Preheat oven to 325F, and prepare a cookie sheet by covering it in parchment paper.

Combine sweetened condensed milk, egg white, extract and salt in a large bowl, and whisk to combine. Add coconut and stir until thoroughly coated.

Using hands, a small ice cream scoop or two spoons to make balls (about 1" in diameter), and set on parchment covered cookie sheet, making sure they don't touch one another. (You'll need to do this in two batches)

Bake 15 minutes, or until lightly golden.  

Cool on baking sheet for a couple of minutes, then transfer to a wire rack to cool completely.

Repeat with the second batch.

When macaroons are completely cooled, melt chocolate in a microwave safe bowl for a few minutes until melted. Whisk to ensure complete melting.

Re-prepare a baking sheet with parchment paper.

Dip the flat bottom on the macaroons into the melted chocolate and set on the parchment, chocolate side down (try not to move once you've set one down).  Continue until all macaroons have been dipped and placed.

Put baking sheet into the freezer, setting it flat, for at least 15 minutes, until the chocolate is firmed up and set.

Store macaroons in an airtight container in the refrigerator or freezer.

Forte has a Buy 3, Get 1 Free offer on their website - just use the code CHOCTOBERFEST2018 when you check out!

Follow Forte Chocolates on social media for more promotions and great ideas for enjoying unique and delicious chocolates: 

Also, don't forget to enter the Choctoberfest Giveaway this week to win a huge prize that includes an Instant Pot, cake decorating equipment and goodies from Forte as well as the rest of our sponsors!

Check out what other bloggers are sharing today for Choctoberfest:


  1. I bet the spicy chili added a great little kick! Visiting from #AFiremansWife.

  2. I love coconut macaroons!! These look perfect! Visiting from the Blogger's Pit Stop blog hop and I’d love it if you shared this at our whats for dinner party!

    1. really glad you shared this at our party - made me want them again!

  3. Oh my gosh, those look AMAZING! I love coconut and chocolate, so this is perfect! :) Lisa

  4. oh so yummy, I love cookies like this, thanks for sharing gonna give them a try soon
    come see us at

  5. Macaroons, look amazing! Thanks so much for sharing with us at Full Plate Thursday. Hope you have a great weekend and come back soon!
    Miz Helen

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