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Coconut Macaroons with Dark Chocolate Drizzle

Close-up of chewy Coconut Macaroons with Dark Chocolate Drizzle stacked on a white plate.
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Follow these steps to make chewy coconut macaroons with crisp edges, finished with a simple dark chocolate drizzle.

Ingredients

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  • 14 ounces sweetened condensed milk
  • 2 teaspoons pure vanilla extract
  • 1/4 teaspoon salt
  • 4 cups unsweetened shredded coconut
  • 2 large egg whites
  • 1/4 cup granulated sugar
  • 4 ounces dark chocolate, chopped
  • 1 teaspoon coconut oil

Instructions

  1. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
  2. In a large bowl, combine the sweetened condensed milk, vanilla extract, and salt. Mix well.
  3. Add the shredded coconut to the milk mixture and stir until fully coated. Set aside for 10 minutes to allow the coconut to absorb moisture.
  4. In a separate, clean bowl, beat the egg whites until soft peaks form. Gradually add the granulated sugar and continue beating until stiff, glossy peaks form.
  5. Gently fold the beaten egg whites into the coconut mixture in three additions, being careful not to deflate the meringue.
  6. Drop rounded tablespoons of the mixture onto the prepared baking sheets, forming small mounds. They should be close but not touching.
  7. Bake for 12 to 15 minutes, or until the edges are golden brown.
  8. Remove the macaroons from the oven and let them cool completely on the baking sheet before moving them.
  9. Prepare the drizzle: Place the chopped dark chocolate and coconut oil in a microwave-safe bowl. Microwave in 30-second intervals, stirring well after each, until smooth and fully melted.
  10. Drizzle the melted chocolate over the cooled macaroons using a fork or a small spoon. Allow the chocolate to set before serving.

Notes

  • For easier cleanup, lightly spray your cookie scoop or hands with non-stick cooking spray before portioning the mixture.
  • If you prefer a more toasted flavor, you can briefly place the baked macaroons under the broiler for 30 to 60 seconds, watching constantly to prevent burning.
  • Store finished macaroons in an airtight container at room temperature for up to four days.

Nutrition

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