Chocolate Coconut Macaroons
These chewy, golden-brown coconut mounds are dipped in rich dark chocolate for the ultimate sweet treat.
Ingredients
- •5 cups sweetened shredded coconut (about 400g)
- •1 can sweetened condensed milk (14 oz / 397g)
- •2 large egg whites
- •1 teaspoon pure vanilla extract
- •1/4 teaspoon fine sea salt
- •1 cup semi-sweet dark chocolate chips (170g)
Instructions
- 1
Preheat your oven to 325°F (165°C) and line a large baking sheet with parchment paper.
- 2
In a large mixing bowl, combine the shredded coconut, sweetened condensed milk, vanilla extract, and salt, stirring until the coconut is thoroughly coated.
- 3
In a separate clean bowl, whisk the egg whites until they form soft peaks, then gently fold them into the coconut mixture.
- 4
Using a small ice cream scoop or a tablespoon, drop rounded mounds of the mixture onto the prepared baking sheet, spacing them about an inch apart.
- 5
Bake for 25 to 30 minutes, or until the edges and tops are golden brown.
- 6
Remove from the oven and let the macaroons cool completely on the baking sheet.
- 7
Place the chocolate chips in a microwave-safe bowl and heat in 30-second intervals, stirring in between, until smooth.
- 8
Dip the bottom of each cooled macaroon into the melted chocolate and place them on a piece of parchment paper to set in the refrigerator for 15 minutes.
💡 Chef tips
- To ensure the macaroons don't stick, use high-quality parchment paper rather than greasing the pan.
- Store these in an airtight container at room temperature for up to 5 days, or in the refrigerator for up to 2 weeks.
- If you prefer a deeper flavor, toast the shredded coconut in a dry pan for 3-5 minutes before mixing.
✅ How it should turn out
The finished macaroons should have a perfectly chewy, golden exterior with a moist, coconut-filled center and a crisp, decadent chocolate base.