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!
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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 |
2585 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 134.1 g | 172% | |
| Saturated Fat | 103.3 g | 516% | |
| Polyunsaturated Fat | 3.5 g | ||
| Cholesterol | 68 mg | 23% | |
| Sodium | 1650 mg | 72% | |
| Total Carbohydrate | 349.0 g | 127% | |
| Dietary Fiber | 28.1 g | 100% | |
| Total Sugars | 270.3 g | ||
| Protein | 40.3 g | 81% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 616 mg | 47% | |
| Iron | 6.0 mg | 33% | |
| Potassium | 1287 mg | 27% | |
*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.
