Jumbo Black Bottom Coconut Macaroons
Indulge in the ultimate tropical-inspired treat with these **Jumbo Black Bottom Coconut Macaroons**, a decadent fusion of chewy coconut and velvety dark chocolate. Made with just a handful of pantry-friendly ingredients like sweetened shredded coconut, whipped egg whites, and rich sweetened condensed milk, these oversized macaroons are beautifully golden on the outside yet irresistibly soft on the inside. What sets them apart is the indulgent dark chocolate layer that coats the base, adding a gourmet flourish to every bite. Perfectly crisp around the edges and generously sized for a satisfying dessert, these macaroons are a fuss-free recipe that comes together in just 40 minutes. Whether you're serving them at a party, gifting them to loved ones, or treating yourself to a sweet escape, these jumbo delights are sure to become a go-to for coconut and chocolate lovers alike.
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Ingredients
- 4 cups Shredded sweetened coconut
- 1 cup Sweetened condensed milk
- 1.5 teaspoons Vanilla extract
- 3 large Egg whites
- 0.25 teaspoon Salt
- 8 ounces 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.
Step 2
In a large mixing bowl, combine the shredded sweetened coconut, sweetened condensed milk, and vanilla extract. Stir well until the mixture is evenly coated and sticky.
Step 3
In a separate bowl, use a hand mixer or stand mixer to whisk the egg whites and salt until stiff peaks form.
Step 4
Gently fold the whipped egg whites into the coconut mixture in increments, being careful not to deflate the egg whites.
Step 5
Using a large cookie scoop or your hands, form the mixture into 12 large mounds and place them onto the prepared baking sheets, spacing them evenly.
Step 6
Bake the macaroons in the preheated oven for 22-25 minutes, or until the tops and edges are golden brown. Rotate the baking sheets halfway through to ensure even baking.
Step 7
Allow the macaroons to cool on the baking sheets for 5 minutes, then transfer them to a wire rack to cool completely.
Step 8
Melt the dark chocolate chips and coconut oil in a microwave-safe bowl in 30-second intervals, stirring between each interval until smooth and shiny.
Step 9
Dip the bottom of each macaroon into the melted chocolate and place them back on the parchment-lined baking sheets, chocolate-side down.
Step 10
Let the chocolate set completely at room temperature or chill the macaroons in the refrigerator for 15-20 minutes to speed up the process.
Step 11
Serve and enjoy these jumbo black bottom coconut macaroons, or store them in an airtight container for up to 5 days.
Nutrition Facts
| Serving size | (1651.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 6895.7 |
| Total Fat 341.7g | 0% |
| Saturated Fat 266.0g | 0% |
| Polyunsaturated Fat 1.3g | |
| Cholesterol 103.4mg | 0% |
| Sodium 1474.4mg | 0% |
| Total Carbohydrate 956.2g | 0% |
| Dietary Fiber 81.8g | 0% |
| Total Sugars 724.3g | |
| Protein 83.1g | 0% |
| Vitamin D 24.3IU | 0% |
| Calcium 1155.9mg | 0% |
| Iron 22.5mg | 0% |
| Potassium 4512.3mg | 0% |
Source of Calories