Triple Coconut Macaroons Chocolate Dipped Coconut Macaroon
Indulge in the ultimate coconut lover’s dream with these Triple Coconut Macaroons, a decadent treat that’s crunchy, chewy, and chocolatey all at once. Featuring an irresistible blend of unsweetened shredded coconut, sweetened condensed coconut milk, and a hint of coconut extract, these macaroons truly live up to their "triple coconut" name. Lightly whipped egg whites give them a fluffy texture, while a rich dark chocolate coating adds an elegant finishing touch. Perfectly golden and dipped for extra indulgence, these crowd-pleasing delights are ideal for special occasions, gifting, or simply treating yourself. Ready in under an hour, this quick and easy recipe is gluten-free, dairy-free, and an absolute must-try for fans of coconut desserts.
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Recipe Information
Ingredients
- 4 cups Unsweetened shredded coconut
- 1 cup Sweetened condensed coconut milk
- 1 teaspoon Vanilla extract
- 1 teaspoon Coconut extract
- 3 large Egg whites
- 0.25 cup Granulated sugar
- 12 ounces Dark chocolate (at least 70% cocoa), chopped
- 1 teaspoon Coconut 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 coconut milk, vanilla extract, and coconut extract. Stir until fully mixed and fragrant.
In a separate bowl, using an electric hand mixer or stand mixer with a whisk attachment, beat the egg whites on medium speed until they become foamy.
Gradually add the granulated sugar to the egg whites while continuing to beat. Increase speed to high and whisk until medium-soft peaks form.
Gently fold the whipped egg whites into the coconut mixture, being careful not to deflate the fluffy texture.
Using a cookie scoop or your hands, form 1.5-inch mounds of the mixture and place them about 2 inches apart on the prepared baking sheets.
Bake in the preheated oven for 22-25 minutes or until the tops and edges are golden brown. Remove from the oven and allow them to cool completely on the baking sheets.
While the macaroons are cooling, melt the dark chocolate along with coconut oil in a heatproof bowl over simmering water (double boiler method) or in the microwave in 20-second bursts, stirring frequently, until smooth.
Once the macaroons are cool, dip the bottom of each one into the melted chocolate, letting any excess drip off. Place the dipped macaroons back onto the parchment paper.
Optional: Drizzle extra melted chocolate over the tops of the macaroons for a decorative touch.
Allow the chocolate to set completely in a cool room or refrigerate for 15-20 minutes.
Store in an airtight container at room temperature for up to 5 days or in the refrigerator for longer freshness. Serve and enjoy!
Nutrition Facts
Calories |
5686 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 408.0 g | 523% | |
| Saturated Fat | 315.9 g | 1579% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 499 mg | 22% | |
| Total Carbohydrate | 469.6 g | 171% | |
| Dietary Fiber | 97.5 g | 348% | |
| Total Sugars | 316.9 g | ||
| Protein | 69.2 g | 138% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 340 mg | 26% | |
| Iron | 55.0 mg | 306% | |
| Potassium | 4768 mg | 101% | |
*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.
