Coconut Macaroons with a Chocolate Topping
Elevate your dessert game with these irresistibly sweet Coconut Macaroons with a Chocolate Topping! Featuring a perfect blend of sweetened shredded coconut, luscious condensed milk, and a hint of vanilla, these chewy, golden-brown treats are both easy to make and utterly indulgent. Lightly folded with whipped egg whites for a pillowy texture, they’re finished with a rich drizzle of semi-sweet chocolate or a decadent chocolate dip for an elegant touch. With just 15 minutes of prep time and a batch yield of 20, these gluten-free delights are perfect for everything from holiday gatherings to everyday snacking. Try this effortless recipe for a bite-sized treat that promises to satisfy your coconut and chocolate cravings!
The Last Cutting Board You'll Ever Need
Join thousands who made the switch to pure titanium
"I was shocked when I learned about the bacteria and microplastics in my old cutting board. Switching to Titan Haus was the best decision—I'll never go back!"
Recipe Information
Ingredients
- 300 grams Sweetened shredded coconut
- 200 grams Sweetened condensed milk
- 1 teaspoon Vanilla extract
- 2 large eggs Egg whites
- 0.25 teaspoon Salt
- 100 grams Semi-sweet chocolate chips
- 1 teaspoon Vegetable oil
Instructions
Preheat your oven to 325°F (165°C) and line a baking sheet with parchment paper.
In a large mixing bowl, combine the shredded coconut, sweetened condensed milk, and vanilla extract. Mix until fully incorporated.
In a separate bowl, use a hand mixer or whisk to beat the egg whites and salt until stiff peaks form.
Gently fold the beaten egg whites into the coconut mixture until just combined.
Using a tablespoon or a small cookie scoop, drop mounds of the mixture onto the prepared baking sheet, spacing them about 1 inch apart.
Bake in the preheated oven for 20-25 minutes, or until the edges and tops are golden brown.
Remove the macaroons from the oven and let them cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
While the macaroons cool, melt the chocolate chips and vegetable oil together in a heatproof bowl set over a pot of simmering water (double boiler method). Stir until smooth.
Drizzle the melted chocolate over the cooled macaroons using a spoon or piping bag. Alternatively, dip the tops of the macaroons into the melted chocolate.
Place the macaroons on a parchment-lined baking sheet and refrigerate for 15 minutes, or until the chocolate sets.
Serve immediately or store in an airtight container at room temperature for up to 3 days.
Nutrition Facts
Calories |
131 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 6.7 g | 9% | |
| Saturated Fat | 5.2 g | 26% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 4 mg | 1% | |
| Sodium | 44 mg | 2% | |
| Total Carbohydrate | 14.4 g | 5% | |
| Dietary Fiber | 1.4 g | 5% | |
| Total Sugars | 12.1 g | ||
| Protein | 2.0 g | 4% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 29 mg | 2% | |
| Iron | 0.3 mg | 2% | |
| Potassium | 83 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.
