Chocolate Coated Macaroons
Indulge in the perfect union of chewy coconut and rich chocolate with these irresistible Chocolate Coated Macaroons. This easy-to-make recipe combines unsweetened shredded coconut, sweetened condensed milk, and a hint of pure vanilla extract for a decadent base, while light, airy egg whites add a fluffy texture. Each golden-baked coconut mound is dipped in velvety, melted semisweet chocolate to create a dessert that’s as elegant as it is delicious. With just 15 minutes of prep time and simple ingredients, these gluten-free macaroons are an ideal treat for holidays, parties, or everyday snacking. Customize them with a drizzle of extra chocolate for a stunning presentation and pair them with coffee or tea for a delightful finish. Perfectly sweet, beautifully crafted, and totally irresistible, these Chocolate Coated Macaroons are guaranteed to become your new favorite dessert!
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Recipe Information
Ingredients
- 4 cups Unsweetened shredded coconut
- 14 ounces Sweetened condensed milk
- 1.5 teaspoons Pure vanilla extract
- 3 large Egg whites
- 0.25 teaspoons Salt
- 10 ounces Semisweet chocolate chips
- 1 teaspoon Vegetable oil
Instructions
Preheat your oven to 325°F (163°C) and line two baking sheets with parchment paper.
In a large mixing bowl, combine the shredded coconut, sweetened condensed milk, and vanilla extract. Mix until fully combined.
In a separate medium bowl, use a hand mixer or stand mixer to beat the egg whites and salt together until stiff peaks form.
Gently fold the beaten egg whites into the coconut mixture, being careful not to deflate the egg whites.
Using a tablespoon or a small cookie scoop, drop mounds of the coconut mixture onto the prepared baking sheets, spacing them about 1 inch apart.
Bake in the preheated oven for 20-25 minutes, or until the tops and edges of the macaroons are golden brown.
Remove the macaroons from the oven and allow them to cool completely on the baking sheets.
While the macaroons are cooling, melt the semisweet chocolate chips and vegetable oil together in a microwave-safe bowl, heating in 30-second increments and stirring in between until smooth and glossy.
Dip the bottoms of each cooled macaroon into the melted chocolate, letting any excess drip off, and place them back onto the parchment paper to set.
Optional: Drizzle additional melted chocolate over the tops of the macaroons for decoration.
Let the chocolate-coated macaroons sit at room temperature until the chocolate firms up, or place them in the refrigerator for 15 minutes to speed up the process.
Store the macaroons in an airtight container at room temperature for up to 5 days or in the refrigerator for up to 1 week. Enjoy!
Nutrition Facts
Calories |
209 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.0 g | 18% | |
| Saturated Fat | 11.1 g | 56% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 6 mg | 2% | |
| Sodium | 51 mg | 2% | |
| Total Carbohydrate | 19.1 g | 7% | |
| Dietary Fiber | 3.1 g | 11% | |
| Total Sugars | 16.0 g | ||
| Protein | 3.5 g | 7% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 56 mg | 4% | |
| Iron | 0.9 mg | 5% | |
| Potassium | 175 mg | 4% | |
*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.
