Chocolate Coconut Macaroon Cups
Indulge in the perfect blend of chewy, crunchy, and creamy with these Chocolate Coconut Macaroon Cups—an irresistible twist on the classic macaroon! Featuring a toasty coconut base shaped into delicate cups, they’re filled with luscious melted semi-sweet chocolate for a decadent treat. With only a handful of simple ingredients like sweetened condensed milk, shredded coconut, and whipped egg whites, these elegant desserts come together in just over 30 minutes. Perfect for holidays, parties, or satisfying a chocolate craving, these bite-sized delights bring both flavor and texture to the table. Bonus: They’re naturally gluten-free! Whether enjoyed fresh or stored for later, these macaroon cups are sure to steal the spotlight.
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Recipe Information
Ingredients
- 3 cups Shredded sweetened coconut
- 0.75 cup Sweetened condensed milk
- 3 large Egg whites
- 1 teaspoon Vanilla extract
- 0.25 teaspoon Salt
- 1.5 cups Semi-sweet chocolate chips
- 1 teaspoon Coconut oil (optional, for smoothness)
Instructions
Preheat your oven to 325°F (163°C) and line a 12-cup muffin tin with paper liners or grease the cups well to prevent sticking.
In a large mixing bowl, combine the shredded sweetened coconut, sweetened condensed milk, vanilla extract, and salt. Stir until the mixture is evenly combined.
In a separate clean bowl, whisk the egg whites until they form soft peaks. Gently fold the egg whites into the coconut mixture in two additions, being careful not to deflate the eggs.
Divide the coconut mixture evenly among the prepared muffin tin cups, pressing it down in the center to form a cup shape with slightly raised edges.
Bake for 16-18 minutes, or until the edges are golden brown and the centers are set. Remove the macaroons from the oven and let them cool completely in the tin.
While the macaroon cups are cooling, melt the semi-sweet chocolate chips in a microwave-safe bowl in 20-second intervals, stirring in between, until smooth. If desired, stir in the coconut oil for a shinier finish.
Once the macaroon cups are cool, spoon or pipe the melted chocolate into the center of each cup, filling them generously.
Let the filled cups sit at room temperature until the chocolate sets, or refrigerate them for about 15 minutes to speed up the process.
Carefully remove the macaroon cups from the muffin tin and serve. Store leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for extended freshness.
Nutrition Facts
Calories |
253 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.6 g | 16% | |
| Saturated Fat | 9.2 g | 46% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 6 mg | 2% | |
| Sodium | 93 mg | 4% | |
| Total Carbohydrate | 34.4 g | 13% | |
| Dietary Fiber | 2.9 g | 10% | |
| Total Sugars | 30.0 g | ||
| Protein | 4.1 g | 8% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 44 mg | 3% | |
| Iron | 0.9 mg | 5% | |
| Potassium | 108 mg | 2% | |
*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.
