Go Back
- 2 2/3 cups unsweetened shredded coconut - 1 cup semi-sweet chocolate chips - 1/2 cup sweetened condensed milk - 3 egg whites - 1 teaspoon vanilla extract - 1/4 teaspoon salt - 1/4 cup granulated sugar 1. Preheat your oven to 325°F (160°C). Line a baking sheet with parchment paper. 2. In a large bowl, combine unsweetened shredded coconut and sweetened condensed milk. Mix well. 1. In a medium bowl, whisk the egg whites until they are frothy. 2. Gradually add granulated sugar while whisking until stiff peaks form. 3. Gently fold the egg white mixture into the coconut mixture until just combined. 1. Use a small cookie scoop or your hands to form small mounds, about 1.5 inches wide. Place them on the baking sheet. 2. Bake for 18-20 minutes until the tops turn golden brown. 3. While they bake, melt the chocolate chips in a microwave-safe bowl. Heat in 30-second intervals, stirring in between, until smooth. After baking, let the macaroons cool for 5 minutes. Dip the bottoms into the melted chocolate. Place them back on the parchment paper. For extra flair, drizzle more chocolate on top. Check out the Full Recipe for additional details. - Ensure egg whites are at room temperature. This helps them whip better. - Avoid overmixing the batter. Too much mixing can make the macaroons flat. - To dip macaroons in chocolate, hold them by the top. Dip just the bottom for a clean look. - Get creative with chocolate drizzle designs. Use a fork to make fun patterns on top. - Present chocolate coconut macaroons on a colorful plate. This adds pop to your display. - Pair them with cold milk or hot coffee. The flavors blend well together and enhance taste. You can easily change the taste of chocolate coconut macaroons. - Adding almond extract or coconut extract: Use one teaspoon of almond extract to give your macaroons a nutty flavor. Coconut extract enhances the coconut taste, making it richer. - Incorporating nuts or dried fruit: Add chopped nuts like almonds or pecans for crunch. You can mix in dried fruits, such as cranberries or apricots, for a sweet twist. You can adapt this recipe for different diets. - Vegan options using aquafaba: Replace egg whites with aquafaba, the liquid from canned chickpeas. Whip it until frothy and fold it into the mixture. This keeps your macaroons light and fluffy. - Gluten-free adjustments: This recipe is naturally gluten-free, so you don't need to change much. Just ensure your chocolate chips are also gluten-free. Choosing the right chocolate matters for flavor. - Dark chocolate vs. milk chocolate: Dark chocolate adds a rich, robust taste, while milk chocolate offers sweetness and creaminess. Pick based on your taste preference. - Using flavored chocolate for unique taste: Try using mint or orange-flavored chocolate for a fun twist. This makes your macaroons special and fun. For the full recipe, check out the Choco-Coconut Delight Macaroons section. {{image_2}} To keep your chocolate coconut macaroons fresh, store them in an airtight container. This helps maintain their chewy texture and prevents them from drying out. If you want to keep them longer, place the container in the fridge. Refrigerating extends their shelf life and keeps them tasting great. You can freeze chocolate coconut macaroons to enjoy later. To do this, let them cool completely first. Then, place them in a single layer on a baking sheet and freeze until firm. Once solid, transfer them to a freezer-safe bag or container. When you’re ready to eat them, thaw the macaroons in the fridge overnight for the best taste. At room temperature, chocolate coconut macaroons last about a week. If you store them in the fridge, they can last up to two weeks. This makes them a great treat to make ahead of time for events or special occasions. Enjoy your delicious creations fresh or saved for later! For the full recipe, check out the Choco-Coconut Delight Macaroons. Each macaroon contains about 100 calories. This makes it a nice treat without too many calories. In each macaroon, you get key nutrients, such as: - Protein: About 1.5 grams from egg whites. - Fat: Roughly 5 grams, mainly from the chocolate and coconut. - Carbohydrates: About 10 grams, mostly from sugar and sweetened condensed milk. - Fiber: Around 1 gram, thanks to the coconut. These nutrients help balance your snack, making it tasty and somewhat nutritious. If you want to cut down on sugar or calories, consider these swaps: - Use unsweetened coconut instead of sweetened to lower sugar. - Replace sweetened condensed milk with a sugar-free version. - Swap granulated sugar for a natural sweetener like stevia. These changes can keep the flavor while making the macaroons a bit healthier. For a full guide on making these changes, check out the Full Recipe. Can I use sweetened shredded coconut instead? Yes, you can use sweetened shredded coconut. It will add extra sweetness. Just cut back on the sugar in the recipe. This change keeps the flavor rich and tasty. What can I substitute for sweetened condensed milk? You can use coconut cream or a homemade mix of milk and sugar. Use equal amounts as the recipe calls for. Both options work well and keep the texture creamy. How can I tell when the macaroons are done? Look for a golden brown color on top. The edges should feel firm. If you press lightly and they hold shape, they are ready. Can I make the dough in advance? Yes, you can make the dough and refrigerate it. Store it in an airtight container for up to 24 hours. This makes it easy to bake later. What type of chocolate works best for dipping? I recommend semi-sweet or dark chocolate. Both melt well and give a rich taste. You can also mix chocolate types for a fun twist. How can I keep my macaroons from being too dry? Make sure to use fresh coconut and the right amount of sweetened condensed milk. Avoid overbaking, as this can dry them out. If they feel dry, try adding a bit more milk next time. Making chocolate coconut macaroons is fun and easy. We covered all the essentials. You learned about key ingredients, like unsweetened coconut and chocolate chips. I shared the steps for preparation, mixing, baking, and serving. Don’t forget the tips for perfecting your macaroons. You can explore flavor variations or make dietary adjustments. Store them right for the best taste. Enjoy making these delightful treats. You’ve got all the tools to impress with your baking skills. Get started and savor every bite!

Chocolate Coconut Macaroons

Indulge in the ultimate sweet treat with these Choco-Coconut Delight Macaroons! Combining shredded coconut and rich chocolate, this easy recipe makes it simple to create a batch of irresistible macaroons perfect for any occasion. With just a few ingredients and straightforward steps, you can impress your family and friends. Click through to discover the complete recipe and start baking your delicious macaroons today!
Print Recipe Pin Recipe

Ingredients
  

2 2/3 cups unsweetened shredded coconut

1 cup semi-sweet chocolate chips

1/2 cup sweetened condensed milk

1 teaspoon vanilla extract

1/4 teaspoon salt

3 egg whites

1/4 cup granulated sugar

Instructions
 

Preheat your oven to 325°F (160°C) and line a baking sheet with parchment paper.

    In a large bowl, combine the shredded coconut, sweetened condensed milk, vanilla extract, and salt. Mix until well combined.

      In a separate medium bowl, whisk the egg whites until they become frothy. Gradually add the granulated sugar while whisking until stiff peaks form.

        Gently fold the egg white mixture into the coconut mixture until just combined. Be careful not to deflate the egg whites.

          Using a small cookie scoop or your hands, form the mixture into small mounds about 1.5 inches in diameter and place them on the prepared baking sheet, leaving space between each mound.

            Bake in the preheated oven for 18-20 minutes or until the tops are golden brown.

              While the macaroons are baking, melt the chocolate chips in a microwave-safe bowl in 30-second intervals, stirring in between until smooth.

                Once the macaroons are baked, remove them from the oven and let them cool on the sheet for about 5 minutes.

                  Dip the bottoms of each macaroon into the melted chocolate and place them back on the parchment paper. Drizzle any remaining chocolate over the top for decoration if desired.

                    Allow the chocolate to set at room temperature or refrigerate them for quicker solidifying.

                      Prep Time: 15 minutes | Total Time: 40 minutes | Servings: About 20 macaroons