Chocolate Drizzle Coconut Macaroons
Chewy with sweet coconut on the inside, a little crispy at the edges and drizzled in decadent dark chocolate.
Esentially my favorite combination ever.
These coconut macaroons seriously couldn’t be any easier. A quick mix and fold of a few basic ingredients, a little time in the oven and a of course the chocolate. The hardest part is just not eating them all before you share with family and friends.
This is one of those recipes perfect for a holiday or special occasion but easy enough to justify as a weeknight treat. Store extras in the freezer and insure you have a little something to indulge in when you need it.
Chocolate Drizzle Coconut Macaroons
20 ounces sweetened shredded coconut
2/3 cup all-purpose flour
1/4 teaspoon kosher salt
1/2 tablespoon vanilla
1/2 teaspoon almond extract
1 14-ounce can condensed milk
2 egg whites
2 cups dark chocolate chips, melted
20 ounces sweetened shredded coconut
2/3 cup all-purpose flour
1/4 teaspoon kosher salt
1/2 tablespoon vanilla
1/2 teaspoon almond extract
1 14-ounce can condensed milk
2 egg whites
2 cups dark chocolate chips, melted
Preheat oven to 350 degrees. Line two baking sheets with parchment paper and set aside. In a large bowl combine shredded coconut, flour and salt. Mix gently with a spatula, creating a well in the center of the bowl. Add the condensed milk, vanilla, almond and egg whites and stir into the coconut, mixing until a dough forms.
My favorite kitchen tool is clean hands. Don’t be afraid to just go ahead and use your hands to mix the dough, that’s how you know you’ve properly mixed the ingredients and everything is well-combined.
Use a 1-tablespoon cookie scoop to form dough balls evenly across the sheet pans. Bake for 14-15 minutes until the edges of the cookies are slightly golden brown and the bottoms of the cookies have a little color. Remove from the oven and allow to cool on the tray for 5 to 10 minutes.
While the cookies cool, microwave the chocolate chips in a microwave-safe bowl in 30 second increments, stirring between each interval until just melted. Pour chocolate into a Ziplock bag and snip a small hole in one corner. Drizzle the chocolate in thin ribbons over the macaroons. Slide the tray of macaroons into the refrigerator for at least 20 minutes to allow the chocolate to set or leave on the counter for at least an hour. Store in an air-tight container for up to three days.