Chocolate Macaroons
Indulge your sweet tooth with these irresistibly chewy Chocolate Macaroons—an easy-to-make treat that's rich, decadent, and loaded with chocolatey goodness! Made with shredded unsweetened coconut, sweetened condensed milk, and a luscious cocoa and vanilla blend, these macaroons boast a perfectly moist interior and crispy edges. Lightened with fluffy whipped egg whites, they're baked to perfection before being dipped and drizzled in silky melted semi-sweet chocolate. Ready in just over 30 minutes, these bite-sized delights are ideal for holiday tables, potlucks, or simply when you need a chocolate fix. Plus, they're naturally gluten-free! Whether you're serving them as an elegant dessert or a casual snack, these homemade chocolate coconut macaroons are sure to impress.
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Ingredients
- 150 grams Shredded unsweetened coconut
- 200 grams Sweetened condensed milk
- 30 grams Cocoa powder
- 1 teaspoon Vanilla extract
- 2 large Egg whites
- 50 grams Granulated sugar
- 100 grams Semi-sweet chocolate
- 1 teaspoon Vegetable oil
Directions
Step 1
Preheat your oven to 325°F (160°C) and line a baking sheet with parchment paper or a silicone baking mat.
Step 2
In a large mixing bowl, combine the shredded coconut, sweetened condensed milk, cocoa powder, and vanilla extract. Mix until fully combined and set aside.
Step 3
In a separate clean, dry bowl, beat the egg whites using an electric mixer on medium speed until they become frothy.
Step 4
Gradually add the granulated sugar, one tablespoon at a time, and continue beating until stiff peaks form. This should take about 3-4 minutes.
Step 5
Gently fold the beaten egg whites into the coconut mixture a little at a time, being careful not to deflate the egg whites. Mix until fully incorporated.
Step 6
Using a cookie scoop or a spoon, drop small mounds of the mixture (about 1 1/2 tablespoons each) onto the prepared baking sheet, spacing them about 1 inch apart.
Step 7
Bake in the preheated oven for 15-18 minutes, or until the edges are set but the centers remain slightly soft. Be careful not to overbake as the macaroons should remain chewy.
Step 8
Remove the macaroons from the oven and let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Step 9
While the macaroons cool, melt the semi-sweet chocolate in the microwave in 30-second increments, stirring in between, until smooth. Stir in the vegetable oil to thin the chocolate slightly.
Step 10
Dip the bottom of each macaroon into the melted chocolate and place them back on the parchment paper. Use a spoon to drizzle more chocolate over the tops if desired.
Step 11
Let the chocolate set completely at room temperature or refrigerate the macaroons for faster setting.
Step 12
Serve and enjoy your chocolate macaroons! Store any leftovers in an airtight container at room temperature for up to 4 days.
Nutrition Facts
| Serving size | (604.9g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2511.3 |
| Total Fat 154.5g | 0% |
| Saturated Fat 117.6g | 0% |
| Polyunsaturated Fat 3.6g | |
| Cholesterol 68mg | 0% |
| Sodium 441.7mg | 0% |
| Total Carbohydrate 276.5g | 0% |
| Dietary Fiber 45.0g | 0% |
| Total Sugars 221.0g | |
| Protein 46.6g | 0% |
| Vitamin D 16IU | 0% |
| Calcium 720.5mg | 0% |
| Iron 15.3mg | 0% |
| Potassium 2278.9mg | 0% |
Source of Calories