White Chocolate Cocomacs
Indulge in the tropical decadence of White Chocolate Cocomacs, a delightful fusion of chewy coconut macaroons and luscious white chocolate. These irresistible treats are crafted with shredded sweetened coconut, sweetened condensed milk, and a hint of vanilla, yielding a rich, moist texture. The airy lightness of beaten egg whites adds the perfect lift, while a generous dip and drizzle of melted white chocolate take these cookies to a new level of indulgence. With just 15 minutes of prep time and a golden bake, these creamy, chocolate-dipped macaroons make an elegant dessert or festive addition to any dessert table. Perfect for coconut lovers, these bite-sized treasures are easy to make, stunning to serve, and unforgettable with every bite!
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Recipe Information
Ingredients
- 3 cups Shredded sweetened coconut
- 0.75 cup Sweetened condensed milk
- 1 teaspoon Vanilla extract
- 2 large Egg whites
- 0.25 teaspoon Salt
- 1.5 cups White chocolate chips
- 1 teaspoon Coconut oil (optional)
Instructions
Preheat your oven to 325°F (163°C) and line a baking sheet with parchment paper or a silicone baking mat.
In a large mixing bowl, combine the shredded sweetened coconut, sweetened condensed milk, and vanilla extract. Stir until the mixture is evenly combined and sticky.
In a separate clean bowl, use a hand mixer or stand mixer to beat the egg whites with salt until they hold stiff peaks.
Gently fold the beaten egg whites into the coconut mixture using a spatula, being careful not to deflate the airiness of the egg whites.
Using a cookie scoop or two spoons, drop approximately 2-tablespoon-sized mounds of the mixture onto the prepared baking sheet, spacing them about 2 inches apart.
Bake in the preheated oven for 18-20 minutes or until the edges of the macaroons are golden brown.
Remove the macaroons from the oven and let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
While the macaroons are cooling, melt the white chocolate chips in a microwave-safe bowl in 20-second intervals, stirring between each interval. If the chocolate is too thick, stir in the coconut oil to help thin it out.
Once the macaroons are completely cooled, dip the bottoms into the melted white chocolate and place them back onto the parchment-lined baking sheet, chocolate-side down. Drizzle any remaining white chocolate over the tops of the macaroons, if desired.
Allow the white chocolate to set completely (you can refrigerate them for faster setting). Serve and enjoy your White Chocolate Cocomacs!
Nutrition Facts
Calories |
182 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 9.5 g | 12% | |
| Saturated Fat | 6.4 g | 32% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 6 mg | 2% | |
| Sodium | 71 mg | 3% | |
| Total Carbohydrate | 22.9 g | 8% | |
| Dietary Fiber | 0.9 g | 3% | |
| Total Sugars | 20.8 g | ||
| Protein | 2.1 g | 4% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 50 mg | 4% | |
| Iron | 0.3 mg | 1% | |
| Potassium | 92 mg | 2% | |
*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.
