Chocolate-Drizzled Coconut Macaroons
Chewy, sweet coconut macaroons topped with rich dark chocolate drizzle. These treats are perfect for snacking or gifting, offering a delightful balance of coconut flavor and chocolate richness.
Equipment
- 1 baking sheet
- 1 parchment paper
- 1 mixing bowl
- 1 cookie scoop or spoon
- 1 microwave-safe bowl or double boiler for melting chocolate
- 1 wire rack
Ingredients
- 3 cups sweetened shredded coconut 240 g
- 2/3 cup granulated sugar 130 g
- 1/4 cup all-purpose flour 30 g
- 1/4 teaspoon salt
- 4 large egg whites
- 1 teaspoon vanilla extract
- 1/2 cup dark chocolate chips or chopped dark chocolate 90 g
Instructions
- Preheat the oven to 325°F (165°C) and line a baking sheet with parchment paper.
- In a large bowl, mix shredded coconut, sugar, flour, and salt until well combined.
- Add egg whites and vanilla extract; stir until the mixture is sticky and holds together.
- Use a small cookie scoop or spoon to form tablespoon-sized mounds on the prepared baking sheet, pressing slightly to form rounded, peaked shapes.
- Bake the macaroons for 20 to 25 minutes until edges are lightly golden.
- Allow the macaroons to cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely.
- Melt the dark chocolate using a microwave-safe bowl or double boiler until smooth.
- Drizzle the melted chocolate over the cooled macaroons using a spoon or piping bag.
- Allow the chocolate to set completely, about 15 to 20 minutes, before serving.
Notes
- Dip macaroon bottoms in chocolate for extra flair before drizzling.
- Store airtight at room temperature for up to 5 days or refrigerate for firmer texture.