Chewy Chocolate Coconut Macaroons
Indulge in the ultimate treat with these Chewy Chocolate Coconut Macaroons, a delightful fusion of sweetened shredded coconut and rich dark chocolate. With a perfectly crisp exterior and a soft, tender center, these bite-sized confections are elevated by a luscious chocolate coating and optional drizzle. This easy-to-follow recipe combines simple, pantry-friendly ingredients like sweetened condensed milk, vanilla, and whipped egg whites for an irresistibly chewy texture. Ready in under 40 minutes, these gluten-free macaroons are perfect for holidays, dessert platters, or an everyday indulgence. Serve them as a decadent finish to any meal or package them as edible gifts. Whether enjoyed fresh or stored for later, these chocolate-dipped coconut macaroons are sure to charm your taste buds!
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Ingredients
- 3 cups Sweetened shredded coconut
- 0.75 cup Sweetened condensed milk
- 1 teaspoon Vanilla extract
- 0.25 teaspoon Salt
- 2 large Egg whites
- 1 cup Dark chocolate chips
- 1 teaspoon Coconut oil
Directions
Step 1
Preheat your oven to 325°F (160°C) and line two baking sheets with parchment paper or silicone baking mats.
Step 2
In a large mixing bowl, combine the sweetened shredded coconut, sweetened condensed milk, vanilla extract, and salt. Mix until the ingredients are evenly distributed and the coconut is thoroughly coated.
Step 3
In a separate clean and dry bowl, use a hand mixer or stand mixer to beat the egg whites until stiff peaks form. This should take about 3-4 minutes.
Step 4
Gently fold the beaten egg whites into the coconut mixture, taking care not to deflate the egg whites too much. Fold until just combined.
Step 5
Use a medium cookie scoop or tablespoon to drop mounds of the mixture onto the prepared baking sheets, spacing them about 2 inches apart. Gently shape them into domes if needed.
Step 6
Bake in the preheated oven for 18-20 minutes, or until the tops are golden brown and the macaroons are set. Rotate the baking sheets halfway through for even baking.
Step 7
Remove the macaroons from the oven and allow them to cool completely on the baking sheets before transferring them to a wire rack.
Step 8
While the macaroons cool, melt the dark chocolate chips and coconut oil together in a microwave-safe bowl in 30-second intervals, stirring well after each interval, until smooth and glossy.
Step 9
Dip the bottom of each cooled macaroon into the melted chocolate and place them back on the parchment-lined baking sheets. If desired, drizzle any remaining chocolate over the tops of the macaroons.
Step 10
Let the chocolate set completely, either at room temperature or in the refrigerator, before serving or storing.
Nutrition Facts
| Serving size | (806.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3194.7 |
| Total Fat 177.8g | 0% |
| Saturated Fat 127.1g | 0% |
| Polyunsaturated Fat 1.0g | |
| Cholesterol 77.5mg | 0% |
| Sodium 1575.1mg | 0% |
| Total Carbohydrate 398.4g | 0% |
| Dietary Fiber 34.0g | 0% |
| Total Sugars 311.1g | |
| Protein 50.1g | 0% |
| Vitamin D 18.2IU | 0% |
| Calcium 848.9mg | 0% |
| Iron 19.2mg | 0% |
| Potassium 2602.8mg | 0% |
Source of Calories