Chocolate Coconut Macaroons
These delightfully chewy chocolate-dipped coconut macaroons are naturally gluten-free and come together with just a handful of simple ingredients.
Ingredients
- •5 1/3 cups sweetened shredded coconut (400g)
- •4 large egg whites
- •1/2 cup granulated sugar (100g)
- •1 teaspoon pure vanilla extract
- •1/4 teaspoon fine sea salt
- •4 ounces semi-sweet baking chocolate, chopped (115g)
- •1 teaspoon coconut oil
Instructions
- 1
Preheat your oven to 325°F (165°C) and line a large baking sheet with parchment paper.
- 2
In a large bowl, combine the shredded coconut, egg whites, granulated sugar, vanilla extract, and sea salt until the mixture is thoroughly moistened and holds together when squeezed.
- 3
Scoop firmly packed mounds of the coconut mixture using a small cookie scoop or your hands, placing them about 1 inch apart on the prepared baking sheet.
- 4
Bake for 18 to 22 minutes, or until the edges and tips of the coconut are golden brown.
- 5
Remove from the oven and let the macaroons cool completely on the baking sheet.
- 6
In a microwave-safe bowl, combine the chopped semi-sweet chocolate and coconut oil, melting in 30-second bursts, stirring in between until smooth.
- 7
Dip the bottom of each cooled macaroon into the melted chocolate, letting any excess drip off, then place them back on the parchment paper.
- 8
Chill the macaroons in the refrigerator for about 15 minutes to set the chocolate before serving.
💡 Chef tips
- Store the macaroons in an airtight container at room temperature for up to 4 days or in the refrigerator for up to a week.
- For a richer chocolate flavor, you can also drizzle extra melted chocolate over the tops of the macaroons after dipping the bottoms.
✅ How it should turn out
The finished macaroons should be golden and crisp on the outside with a wonderfully chewy center, beautifully finished with a rich, snappy chocolate base.