My Favorite Chocolate Macaroons
Indulge in the rich, chewy goodness of "My Favorite Chocolate Macaroons," an irresistible treat that's perfect for chocolate lovers. These decadent cookies combine sweetened shredded coconut with bold unsweetened cocoa powder, creating a delightfully textured base that's both sweet and deeply chocolaty. Lightly whisked egg whites and a touch of vanilla extract give these macaroons their signature moist and airy interior, while a drizzle or dip of semi-sweet chocolate adds an optional extra layer of indulgence. With just 15 minutes of prep time and a simple mixing method, this gluten-free dessert comes together effortlessly, making it an ideal choice for special occasions or everyday cravings. Bake up a batch of these easy chocolate coconut macaroons and watch them disappear at your next gathering!
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Recipe Information
Ingredients
- 3 cups Sweetened shredded coconut
- 0.75 cups Granulated sugar
- 0.25 cups Unsweetened cocoa powder
- 4 large Egg whites
- 1 teaspoons Vanilla extract
- 0.25 teaspoons Salt
- 0.5 cups Semi-sweet chocolate chips (optional, for drizzle or dipping)
Instructions
Preheat your oven to 325°F (163°C). Line two baking sheets with parchment paper or silicone baking mats and set aside.
In a large mixing bowl, combine the sweetened shredded coconut, granulated sugar, unsweetened cocoa powder, and salt. Stir until the dry ingredients are evenly distributed.
In a separate smaller bowl, whisk the egg whites and vanilla extract together until frothy. Do not beat to soft peaks—just enough to break them up and incorporate air.
Gradually pour the egg white mixture into the bowl with the dry ingredients. Use a rubber spatula to mix until the ingredients are well combined and the mixture holds together when slightly pressed.
Using a small cookie scoop or a tablespoon, drop spoonfuls 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 of the macaroons are set and slightly firm. Do not overbake as they may become dry.
Remove the baking sheets from the oven and allow the macaroons to cool on the trays for 5 minutes before transferring them to a wire rack to cool completely.
If desired, melt the semi-sweet chocolate chips in 15-second intervals in the microwave, stirring between each interval, until smooth. Drizzle the melted chocolate over the cooled macaroons or dip the bottoms of the macaroons into the chocolate and allow it to set on a parchment-lined surface.
Once the chocolate has set, store the macaroons in an airtight container at room temperature for up to 4 days. Enjoy!
Nutrition Facts
Calories |
2526 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 112.4 g | 144% | |
| Saturated Fat | 87.8 g | 439% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1395 mg | 61% | |
| Total Carbohydrate | 398.7 g | 145% | |
| Dietary Fiber | 47.4 g | 169% | |
| Total Sugars | 290.7 g | ||
| Protein | 43.0 g | 86% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 197 mg | 15% | |
| Iron | 16.3 mg | 91% | |
| Potassium | 1809 mg | 38% | |
*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.
