Chocolate Coconut Macaroons
Indulge in the rich, tropical bliss of Chocolate Coconut Macaroons—a decadent combination of crispy, chocolate-drenched coconut perfection. These delightful treats marry sweetened shredded coconut with the bold flavor of unsweetened cocoa powder, then elevate the experience with a luscious semi-sweet chocolate dip. With just 15 minutes of prep time, this recipe keeps it simple by using pantry staples like egg whites and vanilla extract to create a sticky, scoopable batter that's baked to golden perfection. Perfect for holiday cookie trays or as a sweet snack, these gluten-free macaroons are a quick and easy crowd-pleaser. Serve them up with an extra drizzle of chocolate for an impressive presentation, or store them for up to 5 days to savor later. Whether you're a chocolate lover or a coconut enthusiast, these macaroons are the ultimate indulgence!
TITAN HAUS
Pure Titanium KitchenwareWhy 10,000+ Chefs Switched to Titanium
Recipe Information
Ingredients
- 3 cups Sweetened shredded coconut
- 0.25 cups Unsweetened cocoa powder
- 0.5 cups Granulated sugar
- 4 large Egg whites
- 1 teaspoons Vanilla extract
- 0.25 teaspoons Salt
- 1 cups Semi-sweet chocolate chips
- 1 tablespoons Coconut oil or unsalted butter
Instructions
Preheat your oven to 325°F (160°C) and line a baking sheet with parchment paper or a silicone baking mat.
In a large mixing bowl, combine the shredded coconut, cocoa powder, and granulated sugar. Mix until well distributed.
In a separate bowl, whisk together the egg whites, vanilla extract, and salt until slightly frothy.
Gradually pour the wet mixture into the bowl with the dry ingredients. Mix thoroughly until the mixture reaches a sticky consistency.
Using a tablespoon or small cookie scoop, scoop tightly packed mounds of the coconut mixture onto the prepared baking sheet. Space them about 1–2 inches apart.
Bake in the preheated oven for 18–20 minutes, or until the tops are slightly crispy and the macaroons hold their shape. Remove from the oven and allow them to cool completely on a wire rack.
While the macaroons are cooling, melt the semi-sweet chocolate chips and coconut oil or butter in a microwave-safe bowl in 20-second intervals, stirring until smooth.
Dip the bottoms of the cooled macaroons into the melted chocolate and place them back on the parchment paper to set. You can also drizzle additional chocolate on top if desired.
Let the chocolate set completely, either at room temperature or in the refrigerator, before serving.
Serve and enjoy these indulgent Chocolate Coconut Macaroons, or store them in an airtight container for up to 5 days.
Nutrition Facts
Calories |
113 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 5.8 g | 7% | |
| Saturated Fat | 4.5 g | 22% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 31 mg | 1% | |
| Total Carbohydrate | 14.2 g | 5% | |
| Dietary Fiber | 2.1 g | 8% | |
| Total Sugars | 10.7 g | ||
| Protein | 2.0 g | 4% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 5 mg | 0% | |
| Iron | 0.5 mg | 3% | |
| Potassium | 69 mg | 1% | |
*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.
