Chocolate Chip Macaroons
Indulge in the perfect marriage of chewy coconut and rich chocolate with these irresistible Chocolate Chip Macaroons. This recipe combines sweetened shredded coconut, creamy condensed milk, and a hint of vanilla for a moist, flavorful base, while airy whipped egg whites add a light and delicate texture. Fold in mini chocolate chips for bursts of melt-in-your-mouth sweetness in every bite. These golden-brown, bite-sized treats are delightfully crisp on the edges and soft in the center, making them ideal for parties, holiday cookie trays, or everyday snacking. With just 15 minutes of prep time and simple ingredients, you’ll have a batch of 24 delectable macaroons ready in under an hour. Perfect for coconut lovers, these gluten-free desserts are easy to make and even easier to devour!
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Recipe Information
Ingredients
- 3 cups sweetened shredded coconut
- 0.75 cups sweetened condensed milk
- 1 teaspoon vanilla extract
- 2 large egg whites
- 0.25 teaspoon salt
- 1 cup mini chocolate chips
Instructions
Preheat your oven to 325°F (163°C) and line a baking sheet with parchment paper or a silicone baking mat.
In a large mixing bowl, combine the shredded coconut, sweetened condensed milk, and vanilla extract. Stir until the mixture is evenly coated and well-combined.
In a separate clean, dry bowl, use a hand mixer or stand mixer to beat the egg whites with the salt until stiff peaks form.
Gently fold the beaten egg whites into the coconut mixture in two additions. Take care not to deflate the egg whites as you fold.
Fold in the mini chocolate chips until evenly distributed throughout the mixture.
Using a small cookie scoop or a tablespoon, drop mounds of the mixture onto the prepared baking sheet, spacing them about 1 inch apart.
Bake in the preheated oven for 18–20 minutes, or until the tops are golden brown and the edges are slightly crispy.
Remove from the oven and allow the macaroons to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Store cooled macaroons in an airtight container at room temperature for up to 5 days or in the refrigerator for up to 7 days.
Nutrition Facts
Calories |
2343 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 114.4 g | 147% | |
| Saturated Fat | 89.6 g | 448% | |
| Polyunsaturated Fat | 0.8 g | ||
| Cholesterol | 78 mg | 26% | |
| Sodium | 1575 mg | 68% | |
| Total Carbohydrate | 326.5 g | 119% | |
| Dietary Fiber | 23.6 g | 84% | |
| Total Sugars | 260.1 g | ||
| Protein | 39.7 g | 79% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 745 mg | 57% | |
| Iron | 6.6 mg | 37% | |
| Potassium | 1323 mg | 28% | |
*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.
