White Chocolate Macaroons D V O
Indulge your sweet tooth with these irresistible White Chocolate Macaroons D V O, a heavenly fusion of chewy coconut and creamy white chocolate. Perfectly crisp on the outside and delightfully moist inside, these macaroons are made with sweetened shredded coconut, gently folded egg whites, and a touch of vanilla for a fragrant, indulgent treat. Once baked to golden perfection, they’re dipped in luxurious melted white chocolate to add an extra layer of decadence. With just 15 minutes of prep time, these gluten-free confections are perfect for parties, gifting, or satisfying your cravings. Serve them at room temperature or chilled, and enjoy the melt-in-your-mouth goodness of this elegant dessert. Keywords: white chocolate macaroons, coconut macaroons recipe, easy gluten-free dessert, homemade macaroons.
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Recipe Information
Ingredients
- 3 cups Sweetened shredded 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 or shortening (optional, for melting chocolate)
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, and vanilla extract. Stir until evenly mixed and set aside.
In a separate medium-sized bowl, whisk the egg whites and salt until stiff peaks form. This may take about 3-5 minutes using an electric hand mixer or whisk.
Gently fold the whipped egg whites into the coconut mixture. Be careful not to deflate the egg whites; use a spatula to fold in a slow and controlled motion.
Using a tablespoon or a small cookie scoop, drop rounded mounds of the mixture onto the prepared baking sheets, spacing them about 1 inch apart.
Bake the macaroons in the preheated oven for 18-20 minutes, or until the tops are lightly golden brown.
Remove the baking sheets from the oven and allow the macaroons to cool on the sheets for 5 minutes before transferring them to a wire rack to cool completely.
While the macaroons cool, melt the white chocolate chips in a microwave-safe bowl in 30-second intervals, stirring between each interval until smooth. If the chocolate is too thick, stir in 1 teaspoon of coconut oil or shortening to thin it out.
Once the macaroons have completely cooled, dip the bottoms of each macaroon into the melted white chocolate, allowing the excess to drip off. Place the macaroons back onto the parchment paper with the dipped side facing down.
Let the white chocolate set at room temperature for 30 minutes, or refrigerate the macaroons for 15 minutes to speed up the process.
Serve and enjoy your White Chocolate Macaroons D V O! Store in an airtight container at room temperature for up to 5 days or in the refrigerator for up to 10 days.
Nutrition Facts
Calories |
3800 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 204.4 g | 262% | |
| Saturated Fat | 151.4 g | 757% | |
| Polyunsaturated Fat | 0.8 g | ||
| Cholesterol | 138 mg | 46% | |
| Sodium | 1935 mg | 84% | |
| Total Carbohydrate | 486.3 g | 177% | |
| Dietary Fiber | 18.0 g | 64% | |
| Total Sugars | 407.1 g | ||
| Protein | 58.1 g | 116% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 1289 mg | 99% | |
| Iron | 5.6 mg | 31% | |
| Potassium | 2703 mg | 58% | |
*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.
