Mexican Chocolate Macaroons
Indulge in the bold, vibrant flavors of these Mexican Chocolate Macaroons—a delicious twist on the classic coconut treat! These bite-sized delights combine sweetened shredded coconut with rich cocoa powder, a hint of warming cinnamon, and a dash of cayenne pepper for a subtle spicy kick that will awaken your taste buds. Whipped egg whites give these cookies a light, airy texture, while a decadent semisweet chocolate coating adds an irresistible finishing touch. Perfect for holidays, gatherings, or satisfying a midday chocolate craving, these gluten-free macaroons are as easy to make as they are to devour. Ready in just 40 minutes, they’re a must-try dessert for anyone who loves the combination of chocolate and spice!
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Recipe Information
Ingredients
- 3 cups sweetened shredded coconut
- 0.75 cup sweetened condensed milk
- 0.25 cup unsweetened cocoa powder
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- 0.25 teaspoon cayenne pepper
- 2 large egg whites
- 1 cup semisweet chocolate chips
- 1 teaspoon vegetable oil
Instructions
Preheat your oven to 325°F (160°C) and line two baking sheets with parchment paper.
In a large mixing bowl, combine the shredded coconut, sweetened condensed milk, unsweetened cocoa powder, ground cinnamon, vanilla extract, and cayenne pepper. Stir until evenly mixed.
In a separate clean bowl, use a hand or stand mixer to whisk the egg whites until stiff peaks form. This should take about 3-4 minutes.
Gently fold the whipped egg whites into the coconut mixture in two additions, being careful not to deflate the volume.
Using a small cookie scoop or tablespoon, drop rounded mounds of the mixture onto the prepared baking sheets, spacing them about 1 inch apart.
Bake in the preheated oven for 18-20 minutes, or until the tops are set and lightly browned. Let cool completely on the baking sheets before removing.
While the macaroons cool, melt the semisweet chocolate chips with the vegetable oil in a microwave-safe bowl in 30-second intervals, stirring between intervals, until smooth and fully melted.
Dip the bottoms of the cooled macaroons into the melted chocolate, allowing any excess to drip off. Place them back on the parchment-lined baking sheet to set.
Optionally, drizzle additional melted chocolate over the tops of the macaroons for decoration.
Allow the chocolate to fully set before serving. Store the macaroons in an airtight container at room temperature for up to 5 days.
Nutrition Facts
Calories |
3258 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 168.7 g | 216% | |
| Saturated Fat | 121.0 g | 605% | |
| Polyunsaturated Fat | 3.6 g | ||
| Cholesterol | 78 mg | 26% | |
| Sodium | 986 mg | 43% | |
| Total Carbohydrate | 453.6 g | 165% | |
| Dietary Fiber | 57.0 g | 204% | |
| Total Sugars | 344.4 g | ||
| Protein | 62.2 g | 124% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 947 mg | 73% | |
| Iron | 21.0 mg | 117% | |
| Potassium | 3050 mg | 65% | |
*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.
