Print

Coconut Macaroons with Dark Chocolate Drizzle

A close-up of golden brown Coconut Macaroons with Dark Chocolate Drizzle stacked on a white plate.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A straightforward recipe for making chewy coconut macaroons topped with a simple dark chocolate drizzle.

Ingredients

Scale
  • 14 ounces sweetened condensed milk
  • 2 teaspoons vanilla extract
  • 1/4 teaspoon salt
  • 3 cups sweetened shredded coconut
  • 2 large egg whites
  • 1/4 teaspoon cream of tartar
  • 4 ounces dark chocolate, chopped
  • 1 teaspoon coconut oil

Instructions

  1. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
  2. In a large bowl, mix the sweetened condensed milk, vanilla extract, and salt. Stir in the shredded coconut until fully combined.
  3. In a separate, clean bowl, beat the egg whites and cream of tartar with an electric mixer until stiff peaks form.
  4. Gently fold the stiff egg whites into the coconut mixture in three additions until just combined. Do not overmix.
  5. Drop rounded tablespoons of the mixture onto the prepared baking sheets, forming mounds.
  6. Bake for 12 to 15 minutes, or until the edges are golden brown.
  7. Remove from the oven and let the macaroons cool completely on the baking sheet before moving them.
  8. To make the drizzle, place the chopped dark chocolate and coconut oil in a microwave-safe bowl. Microwave in 30-second intervals, stirring well after each interval, until the chocolate is smooth and 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 if using a plastic bag.
  10. Drizzle the melted chocolate back and forth over the cooled macaroons.
  11. Let the chocolate set completely before serving or storing.

Notes

  • For a crispier exterior, lightly toast the coconut before mixing it into the batter.
  • If you do not have cream of tartar, you can substitute it with 1/2 teaspoon of white vinegar or lemon juice when whipping the egg whites.
  • Store finished macaroons in an airtight container at room temperature for up to four days.

Nutrition

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