Chocolate Coconut Macaroons

During the holidays you can't go wrong with this classic recipe for Chocolate Coconut Macaroons. Ready in less than an hour and so delicious!

Course Dessert, Snack

Cuisine American

Keyword chocolate, coconut, cookie

Prep Time 20

Cook Time 22

Inactive 15

Total Time 57

Servings

Calories 182kcal

Ingredients

3 ½ cups sweetened coconut flakes
⅔ cup sweetened condensed milk
1 teaspoons vanilla extract
1 large egg white
⅛ teaspoons salt
11.5 ounces milk chocolate

Instructions

Preheat the oven to 325° F. Line your baking sheet with parchment paper and set aside.
In a medium-sized bowl mix the coconut flakes, sweetened condensed milk, and vanilla extract until fully combined.
Separate the egg and place the egg white and salt in a medium bowl. Use a hand mixer and mix for 1 minute on high speed or until stiff peaks form. You will see the peaks when you take the beaters out of the bowl.
Add the egg whites to the coconut mixture and fold in until fully incorporated.
Use a spoon or a medium-sized cookie scoop to place 2 tablespoons of the mixture onto the lined baking sheet at least 1 inch apart. With clean hands form the mounds so they have a peak on top.
Bake for 22 minutes or until golden brown.
Remove from the oven and place the cookie sheet on a cooling rack to cool so that when you dip them in the chocolate they will not fall apart.
While the macaroons are cooling place the chocolate chips in a microwave-safe bowl.
Melt the chocolate chips by microwaving for 20-second intervals at 50% power and mix in-between each interval. Repeat until fully melted.
Dip each macaroon into the melted chocolate and place them back onto the parchment paper on the cookie sheet.
Pour the remainder of the melted chocolate into a piping bag with a small tip or small zip-top bag.
Cut a very small hole in the corner of the bag if using a zip-top bag and drizzle the melted chocolate over the macaroons.
Allow the chocolate to set for 30 minutes or in the fridge for 15 minutes before serving.

Notes

For less mess place the zip-top bag over a glass and pour the melted chocolate into the bag.
Don’t use wax paper, as the macaroons will stick to it. Parchment paper is best.
Make sure to use parchment paper, as they will get too brown directly cooked on the baking sheet.
Can be stored in an air-tight container for up to 3 to 5 days.
They can be stored in the fridge in an air-tight container for 5 to 7 days.
The macaroons can be frozen for up to 3 months.
These are super sticky when you form them into peaks, so you might need to wash your hands in between or use damp hands to form them.
Can use any chocolate of your choice: semi-sweet chocolate or dark chocolate.
These are gluten-free.
Make sure when you separate the egg whites from the yolks and make sure that there are not any traces of the egg yolk, as you want peaks to form when whipping up the egg whites.

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