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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Recipe Information
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
Instructions
Preheat your oven to 325°F (160°C) and line two baking sheets with parchment paper or silicone baking mats.
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.
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.
Gently fold the beaten egg whites into the coconut mixture, taking care not to deflate the egg whites too much. Fold until just combined.
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.
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.
Remove the macaroons from the oven and allow them to cool completely on the baking sheets before transferring them to a wire rack.
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.
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.
Let the chocolate set completely, either at room temperature or in the refrigerator, before serving or storing.
Nutrition Facts
Calories |
3195 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 177.8 g | 228% | |
| Saturated Fat | 127.1 g | 636% | |
| Polyunsaturated Fat | 1.0 g | ||
| Cholesterol | 78 mg | 26% | |
| Sodium | 1575 mg | 68% | |
| Total Carbohydrate | 398.4 g | 145% | |
| Dietary Fiber | 34.0 g | 121% | |
| Total Sugars | 311.1 g | ||
| Protein | 50.1 g | 100% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 849 mg | 65% | |
| Iron | 19.2 mg | 107% | |
| Potassium | 2603 mg | 55% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
