Cinnamon Chocolate Macaroons
Indulge in the irresistible combination of warm spices and rich chocolate with these Cinnamon Chocolate Macaroons—a delightful twist on the classic coconut treat! Featuring sweetened shredded coconut infused with aromatic ground cinnamon and folded into fluffy, whipped egg whites for a light and chewy texture, these macaroons are the perfect balance of sweetness and spice. Each bite is elevated by a luxurious coating of semisweet chocolate, with an optional touch of coconut oil for a glossy finish. Easy to make in just under an hour, this recipe is ideal for holiday gatherings, dessert trays, or an anytime indulgence. With only a handful of pantry staples and a hint of cinnamon magic, these macaroons are a must-try for coconut and chocolate lovers alike. Serve them as a decadent snack or pair them with your favorite coffee for a truly blissful moment.
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Recipe Information
Ingredients
- 3 cups Sweetened shredded coconut
- 0.75 cups Sweetened condensed milk
- 1 teaspoon Pure vanilla extract
- 1 teaspoon Ground cinnamon
- 4 large Egg whites
- 0.25 teaspoon Salt
- 1.5 cups Semisweet chocolate chips
- 1 teaspoon Coconut oil (optional)
Instructions
Preheat your oven to 325°F (160°C). Line two baking sheets with parchment paper or silicone baking mats.
In a large bowl, combine the shredded coconut, sweetened condensed milk, vanilla extract, and ground cinnamon. Stir until fully mixed and set aside.
In a separate medium bowl, use a hand mixer or stand mixer to beat the egg whites and salt until stiff peaks form.
Gently fold the beaten egg whites into the coconut mixture. Be careful not to deflate the egg whites, as they provide the light texture for the macaroons.
Using a small cookie scoop or two spoons, drop heaping tablespoons of the mixture onto the prepared baking sheets, spacing them about 2 inches apart.
Bake in the preheated oven for 20-25 minutes, or until the edges and tops of the macaroons are golden brown.
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 semisweet chocolate chips in a microwave-safe bowl or over a double boiler. If using the microwave, heat the chocolate in 20-30 second intervals, stirring between each until smooth. Stir in the coconut oil, if using, to create a glossy finish.
Dip the bottoms of the cooled macaroons into the melted chocolate, allowing any excess to drip off. Place them back on the parchment paper to set.
Let the chocolate harden completely at room temperature or in the refrigerator before serving. Store in an airtight container at room temperature for up to 5 days.
Nutrition Facts
Calories |
3670 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 188.0 g | 241% | |
| Saturated Fat | 135.6 g | 678% | |
| Polyunsaturated Fat | 0.8 g | ||
| Cholesterol | 78 mg | 26% | |
| Sodium | 1685 mg | 73% | |
| Total Carbohydrate | 489.9 g | 178% | |
| Dietary Fiber | 43.4 g | 155% | |
| Total Sugars | 407.1 g | ||
| Protein | 65.3 g | 131% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 959 mg | 74% | |
| Iron | 15.5 mg | 86% | |
| Potassium | 2635 mg | 56% | |
*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.
