Triple Chocolate Coconut Macaroons
Indulge your sweet tooth with these irresistibly rich Triple Chocolate Coconut Macaroons, a decadent twist on the classic coconut treat. Perfect for chocolate lovers, these chewy cookies feature a luscious blend of dark, white, and milk chocolates for a triple dose of indulgence. Made with sweetened condensed milk and whipped egg whites, the macaroons achieve a light yet satisfying texture, while the golden, toasted coconut adds a delightful crunch. A drizzle of silky milk chocolate ties it all together, making them as visually stunning as they are delicious. Ready in just under 40 minutes, these elegant confections are ideal for holiday platters, dessert tables, or a midweek treat. Serve them alongside a cup of coffee or as a sweet finish to your meal—these macaroons will quickly become a favorite.
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Recipe Information
Ingredients
- 200 grams Unsweetened shredded coconut
- 200 grams Sweetened condensed milk
- 1 teaspoon Vanilla extract
- 3 large Egg whites
- 1 pinch Salt
- 150 grams Dark chocolate chips
- 100 grams White chocolate chips
- 75 grams Milk chocolate
- 1 teaspoon Coconut oil (optional, for chocolate drizzle consistency)
Instructions
Preheat your oven to 160°C (325°F) and line a baking sheet with parchment paper.
In a large mixing bowl, combine the shredded coconut, sweetened condensed milk, and vanilla extract. Mix well until the mixture is evenly coated.
In a separate clean bowl, whisk the egg whites with a pinch of salt until soft peaks form. This should take about 3-4 minutes with an electric mixer on medium speed.
Gently fold the whipped egg whites into the coconut mixture in 2-3 batches, being careful not to deflate the mixture.
Stir in the dark chocolate chips and white chocolate chips until evenly distributed.
Using a small cookie scoop or a tablespoon, scoop mounds of the mixture onto the prepared baking sheet, leaving about 2 cm (1 inch) of space between each macaroon.
Bake in the preheated oven for 15-18 minutes, or until the edges are golden brown and the tops are lightly toasted. Allow the macaroons to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
While the macaroons cool, melt the milk chocolate in a heatproof bowl set over a pot of simmering water (double-boiler method), or in the microwave in 20-second intervals, stirring after each interval. If the chocolate is too thick, stir in 1 teaspoon of coconut oil to thin it out.
Using a fork or a small spoon, drizzle the melted milk chocolate over the cooled macaroons. Let the chocolate set at room temperature or in the refrigerator.
Serve and enjoy! Store the macaroons in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 1 week.
Nutrition Facts
Calories |
3706 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 250.4 g | 321% | |
| Saturated Fat | 189.4 g | 947% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 103 mg | 34% | |
| Sodium | 810 mg | 35% | |
| Total Carbohydrate | 350.5 g | 127% | |
| Dietary Fiber | 48.3 g | 172% | |
| Total Sugars | 281.1 g | ||
| Protein | 63.6 g | 127% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 1046 mg | 80% | |
| Iron | 20.1 mg | 112% | |
| Potassium | 3545 mg | 75% | |
*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.
