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- 2 ⅔ cups shredded unsweetened coconut - 1 cup sweetened condensed milk - 1 teaspoon pure vanilla extract - ½ teaspoon almond extract - 1 cup semi-sweet chocolate chips - 2 large egg whites - Pinch of salt The main ingredients make these macaroons rich and tasty. Shredded coconut gives them a chewy texture. Sweetened condensed milk adds sweetness and binds everything together. The vanilla and almond extracts enhance the flavor, making them even better. Semi-sweet chocolate chips provide a delicious chocolate coating. Egg whites add fluffiness, while a pinch of salt balances the sweetness. - Additional toppings - Variations in chocolate type You can add fun toppings to your macaroons. Consider using different types of chocolate for dipping. Dark chocolate can add a nice twist. You might also sprinkle extra coconut on top or drizzle more chocolate for flair. Get creative with your flavors and make them your own! {{ingredient_image_2}} 1. Start by preheating your oven to 325°F (160°C). This step is key for even baking. 2. Next, prepare your baking sheet. Line it with parchment paper. This helps the macaroons come off easily later. 1. In a large mixing bowl, combine the shredded coconut, sweetened condensed milk, vanilla extract, and almond extract. Stir well until the coconut is coated with the milk. 2. In a different bowl, add the egg whites and a pinch of salt. Use an electric mixer to whip the egg whites until soft peaks form. This will take about 3-4 minutes. The egg whites should look fluffy and glossy. 1. Now, take a tablespoon or a small ice cream scoop. Portion the coconut mixture onto the prepared baking sheet. Form small mounds, leaving space between each one. They will puff a bit while baking. 2. Place the baking sheet in the oven. Bake for 20-25 minutes. Look for a beautiful golden brown color on the tops and edges. To make the best macaroons, fold in the egg whites gently. This keeps the mixture light and airy. If you mix too hard, the macaroons can flatten. The right texture is key for those lovely mounds. For the perfect golden brown color, bake at 325°F for 20-25 minutes. Watch them closely to avoid burning. Check for a nice color on the tops and edges. This means they are ready. I love melting chocolate chips in the microwave. Use a microwave-safe bowl and heat in short bursts of 20 seconds. Stir in between to keep it smooth. If you prefer, a double boiler on the stovetop works too. Just stir until the chocolate is fully melted. Make sure the chocolate is smooth before dipping. This makes for a nice coating on your macaroons. If it’s too thick, add a little bit of coconut oil to help it glide. For serving, place the macaroons on a decorative plate. This makes them look extra special. You can sprinkle some sweetened shredded coconut on top or around them. Another fun idea is to drizzle more melted chocolate over the top. It adds flair and makes them even more tempting. Enjoy showing off your beautiful treats! Pro Tips Use Fresh Coconut: For an even more intense coconut flavor, consider using fresh grated coconut instead of shredded coconut. It will enhance the texture and taste. Egg Whites at Room Temperature: Allowing your egg whites to come to room temperature before whipping can help them achieve maximum volume, resulting in lighter macaroons. Chocolate Melting Tips: When melting chocolate, add a small amount of coconut oil for a smoother, shinier finish. This can also help the chocolate set better. Storage Tips: Store your macaroons in an airtight container at room temperature for up to a week, or refrigerate them for longer freshness. They can also be frozen for future enjoyment! {{image_4}} You can switch up the flavors in your chocolate coconut macaroons. Try using different extracts or flavorings. For example, you might use coconut extract for a richer coconut taste. Or, you can add a little orange zest for a bright twist. Incorporating nuts or dried fruit adds texture and flavor. Chopped almonds or walnuts can give a nice crunch. Dried cranberries or apricots can add a sweet, chewy element. Just remember to chop them small so they mix well with the coconut. If you need gluten-free options, this recipe is perfect! All the ingredients are gluten-free, so you can enjoy them without worry. For vegan alternatives, swap sweetened condensed milk with coconut cream and use aquafaba instead of egg whites. Aquafaba, which is the liquid from canned chickpeas, whips up nicely. This way, you still get that light, fluffy texture in your macaroons. To keep your macaroons fresh, store them in an airtight container. Line the bottom with parchment paper to prevent sticking. Keep them at room temperature for up to three days. If you want to store them longer, place them in the fridge. They can last up to a week in the fridge without losing flavor. Freezing macaroons is easy. First, let them cool completely. Then, place them in a single layer on a baking sheet. Freeze for about an hour until firm. After that, transfer them to a freezer-safe bag or container. Make sure to remove as much air as possible. You can freeze them for up to three months. When you’re ready to enjoy them, take them out of the freezer. Let them thaw in the fridge for a few hours or at room temperature for about 30 minutes. Freezing may slightly change the texture, but the taste will still be great. The chocolate may lose some snap, but the delicious coconut flavor will shine through. Can I make these macaroons ahead of time? Yes, you can make these macaroons ahead. They stay fresh for a few days. Just store them in an airtight container. Keep them at room temperature. What can I substitute for sweetened condensed milk? You can use coconut cream or homemade sweetened milk. Mix milk with sugar to get a similar taste. How do I prevent macaroons from spreading on the baking sheet? To stop macaroons from spreading, chill the mixture before baking. Also, use a well-lined baking sheet. This helps keep their shape. Where can I buy pre-made chocolate coconut macaroons? You can find pre-made macaroons at many grocery stores. Check the bakery section or the cookie aisle. Online stores also offer them. How long do chocolate coconut macaroons last? Chocolate coconut macaroons last about one week at room temperature. You can freeze them for up to three months. Just wrap them well to keep them fresh. You learned how to make chocolate coconut macaroons from scratch. We covered the main ingredients and shared tips for perfect texture. I shared steps for mixing, baking, and storing. You also saw ways to add your own twist with different flavors. These sweet treats are easy to make and fun to share. With the right care, your macaroons can impress anyone. Enjoy your baking journey, and savor each bite of your delicious creation!

Decadent Chocolate Coconut Macaroons

Delicious and chewy coconut macaroons dipped in rich chocolate.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 45 minutes
Course Dessert
Cuisine American
Servings 20
Calories 150 kcal

Ingredients
  

  • 2.67 cups shredded unsweetened coconut
  • 1 cup sweetened condensed milk
  • 1 teaspoon pure vanilla extract
  • 0.5 teaspoon almond extract
  • 1 cup semi-sweet chocolate chips
  • 2 large egg whites
  • 1 pinch salt

Instructions
 

  • Begin by preheating your oven to 325°F (160°C). To ensure easy removal later, line a baking sheet with parchment paper.
  • In a large mixing bowl, combine the shredded coconut, sweetened condensed milk, vanilla extract, and almond extract. Stir the mixture well until the coconut is thoroughly coated with the sweetened condensed milk.
  • In a separate bowl, add the egg whites along with a pinch of salt. Using an electric mixer, whisk the egg whites until soft peaks form, which should take approximately 3-4 minutes. The egg whites should be fluffy and have a glossy appearance.
  • Carefully fold the whipped egg whites into the coconut mixture using a spatula. Aim to keep the egg whites light and airy, which will help the macaroons achieve their delightful texture.
  • Take a tablespoon or a small ice cream scoop to portion out the coconut mixture onto the prepared baking sheet. Form small mounds, ensuring to leave enough space between each one, as they will puff up slightly while baking.
  • Place the baking sheet in the oven and bake for 20-25 minutes, or until the macaroons turn a beautiful golden brown color on the tops and edges.
  • As the macaroons bake, melt the chocolate chips. You can do this in a microwave-safe bowl in short bursts of 20 seconds or using a double boiler on the stovetop, stirring until the chocolate is entirely smooth.
  • Once the macaroons are out of the oven and cooled to room temperature, dip the bottom half of each macaroon into the melted chocolate. Let any excess chocolate drip off gently before placing them back on the parchment paper.
  • Transfer the chocolate-dipped macaroons back to the parchment paper and allow the chocolate to set. You can leave them at room temperature or refrigerate them for quicker hardening.
  • Once the chocolate has firmly set, arrange your macaroons on a serving platter and enjoy your delightful, chocolatey treats!

Notes

For an extra touch, sprinkle sweetened shredded coconut on top or drizzle additional melted chocolate over them.
Keyword chocolate, coconut, dessert, macaroons