Chocolate Coconut Macaroons
Chocolate Coconut Macaroons are chewy, chocolate cookies made with sweetened coconut and rich melted chocolate. They’re quick to prepare, naturally gluten-free, and perfect for holidays or gifting.
Equipment
- Mixing Bowl
- Baking sheet
- Parchment Paper
- Spoon or cookie scoop
- Double boiler or microwave-safe bowl for melting chocolate
Ingredients
• 5 ½ cups sweetened shredded coconut
• 14 oz can sweetened condensed milk
• 2 tsp vanilla extract
• 2 large egg whites
• Pinch of salt
• 10 oz semi-sweet or dark chocolate, chopped or chips
• 1 tbsp coconut oil (optional)
Instructions
1. Set your oven to 325°F (163°C) and prepare a baking sheet with parchment paper.
2. Combine the shredded coconut, condensed milk, and vanilla extract in a large bowl and mix thoroughly.
3. In a separate bowl, beat egg whites with salt until soft peaks form.
4. Lightly combine the whipped egg whites with the coconut mixture.
5. Scoop small mounds of the mixture onto the prepared baking sheet, spacing them about an inch apart.
6. Leave in the oven for 20–25 minutes, watching for the edges to become golden brown.
7. Cool the macaroons entirely on a wire rack before serving or storing.
8. Melt chocolate and coconut oil (if using) in the microwave or a double boiler.
9. Dip the bottoms of each macaroon into the melted chocolate or drizzle over the tops.
10. Set the pieces on parchment paper and let the chocolate firm up either on the counter or in the fridge.
Notes
- Use sweetened coconut for the traditional chewy texture.
- Chill the mixture briefly if it feels too sticky to scoop.
- Line the tray with parchment paper or a silicone mat to stop sticking.
- Semi-sweet chocolate provides the perfect balance of flavor, but milk or dark chocolate works too.
- Store in an airtight container to maintain freshness.
- Freeze baked macarons for up to 3 months for extensive storage.
- Add almonds, dried fruit, or a white chocolate drizzle for fun variations.