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Coconut Macaroons with Dark Chocolate Drizzle

A stack of golden-brown Coconut Macaroons with Dark Chocolate Drizzle piled high on a white plate.
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A straightforward recipe for making chewy coconut macaroons with crisp edges, finished with a 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 (optional, for melting chocolate)

Instructions

  1. Preheat your oven to 350 degrees Fahrenheit. 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 everything is evenly coated. Set aside for 10 minutes to allow the coconut to absorb moisture.
  4. In a separate, clean bowl, beat the egg whites with the granulated sugar until soft peaks form. Do not overbeat to stiff peaks.
  5. Gently fold the beaten egg whites into the coconut mixture in three additions until just combined. Do not overmix.
  6. Drop rounded tablespoons of the mixture onto the prepared baking sheets, forming small mounds. You can use a small cookie scoop for uniform size.
  7. Bake for 12 to 15 minutes, or until the edges are golden brown.
  8. Remove macaroons from the oven and let them cool completely on the baking sheet before moving them.
  9. 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 between each, until smooth.
  10. Drizzle the melted chocolate over the cooled macaroons, or dip the bottom half of each macaroon into the chocolate.
  11. Allow the chocolate to set completely before serving.

Notes

  • For easier removal, lightly spray your hands with non-stick cooking spray before scooping the mixture onto the sheets.
  • If you prefer a more toasted flavor, you can briefly place the macaroons under the broiler for 30 to 60 seconds at the end of baking, 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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