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Coconut Macaroons with Dark Chocolate Drizzle

A close-up of golden-brown Coconut Macaroons with Dark Chocolate Drizzle piled on a white plate.
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Follow this recipe to make chewy coconut macaroons with a crispy exterior, finished with a simple dark chocolate drizzle.

Ingredients

Scale
  • 14 ounces sweetened condensed milk
  • 4 cups shredded, sweetened coconut flakes
  • 2 large egg whites
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 4 ounces dark chocolate, finely chopped
  • 1 teaspoon coconut oil (optional, for drizzling)

Instructions

  1. Preheat your oven to 325°F (160°C). Line a baking sheet with parchment paper.
  2. In a large bowl, combine the sweetened condensed milk, shredded coconut, vanilla extract, and salt. Mix until everything is evenly coated.
  3. In a separate, clean bowl, beat the egg whites until soft peaks form. Do not overbeat.
  4. Gently fold the beaten egg whites into the coconut mixture in three additions until just combined. Do not overmix, as this keeps the macaroons chewy.
  5. Drop rounded tablespoons of the mixture onto the prepared baking sheet, forming small mounds. You can lightly shape them into domes if desired.
  6. Bake for 15 to 18 minutes, or until the edges and tops are golden brown.
  7. Remove the macaroons from the oven and let them cool completely on the baking sheet before moving them.
  8. To make the drizzle, place the chopped dark chocolate and coconut oil (if using) in a microwave-safe bowl. Microwave in 30-second intervals, stirring well after each interval, until the chocolate is smooth and fully melted.
  9. Transfer the melted chocolate to a small plastic bag or a piping bag fitted with a small round tip. Snip a tiny corner off the bag.
  10. Drizzle the melted chocolate back and forth over the cooled macaroons.
  11. Allow the chocolate to set completely before serving or storing.

Notes

  • For a crispier exterior, you can lightly toast the coconut flakes before mixing them into the batter.
  • If you prefer dipping over drizzling, dip the bottom half of each cooled macaroon into the melted chocolate and place them on parchment paper to set.
  • Store finished macaroons in an airtight container at room temperature for up to five days.

Nutrition

Find it online: https://hungryhearld.com/coconut-macaroons-with-dark-chocolate-drizzle/