Coconut Chocolate Chip Macaroons

$- 2 ½ cups shredded unsweetened coconut - 1 cup sweetened condensed milk - 1 teaspoon vanilla extract - ¼ teaspoon salt - 1 cup chocolate chips (semi-sweet or dairy-free) - 2 large egg whites - ½ teaspoon almond extract (optional) You need 2 ½ cups of shredded coconut. This gives the macaroons their chewy texture. Use 1 cup of sweetened condensed milk for sweetness and moisture. Add 1 teaspoon of vanilla extract to enhance the flavor. A pinch of salt (¼ teaspoon) will balance the sweetness. For that rich, chocolatey goodness, measure out 1 cup of chocolate chips. You will use 2 large egg whites to help bind everything. If you want a hint of nutty flavor, include ½ teaspoon of almond extract, but this is optional. If you can't find unsweetened coconut, sweetened coconut works too. For a dairy-free option, use coconut condensed milk. You can swap chocolate chips for chopped nuts or dried fruits if you prefer. If you need an egg-free version, use aquafaba (the liquid from canned chickpeas) instead of egg whites. It will whip up nicely and give your macaroons a good texture. {{ingredient_image_1}} Set your oven to 325°F (160°C). This heat will help the macaroons bake evenly. Line a baking sheet with parchment paper. This step keeps the macaroons from sticking. It also makes cleanup easy. In a large bowl, add 2 ½ cups of shredded unsweetened coconut. Next, pour in 1 cup of sweetened condensed milk. Add 1 teaspoon of vanilla extract and ¼ teaspoon of salt. Mix everything well. You want the coconut to be fully coated with the wet ingredients. Grab another bowl and crack 2 large eggs. Separate the egg whites from the yolks. Beat the egg whites until they form soft peaks. If you like, add ½ teaspoon of almond extract while beating. This adds a nice touch of flavor. Gently fold the whipped egg whites into the coconut mix. Be careful here; you don’t want to deflate the egg whites. After that, stir in 1 cup of chocolate chips. Use a cookie scoop or a tablespoon to drop mounds onto the prepared sheet. Space them about 1 inch apart. Now, bake them for 15-18 minutes until the edges are golden brown. Once baked, remove the macaroons from the oven. Let them cool on the baking sheet for 5 minutes. After that, move them to a wire rack. Let them cool completely before serving. For a fun touch, drizzle some melted chocolate on top when serving. Enjoy your tasty treat! To get the best texture, make sure you use fresh coconut. Fresh coconut gives a nice chew. Don't skip the egg whites; they add air and fluff. Beat them until soft peaks form. This step is key for light macaroons. Gently fold the egg whites into the coconut mix. Be careful not to mix too hard. You want to keep that airy feel. A common mistake is over-mixing the egg whites. This can ruin the lightness. Another mistake is baking them too long. Keep an eye on them; the edges should be golden brown. If you use too much condensed milk, they can become too sticky. Also, spacing the mounds too close can cause them to stick together. Give them room to breathe! For a beautiful display, arrange the macaroons on a colorful platter. You can drizzle melted chocolate over them for flair. Add some toasted coconut flakes on top for crunch. Fresh mint leaves also add a pop of color. If you want, serve them with a scoop of vanilla ice cream for a treat. These ideas will wow your guests! Pro Tips Use Fresh Ingredients: Always opt for fresh, high-quality shredded coconut and chocolate chips to enhance the flavor of your macaroons. Don’t Overbeat the Egg Whites: Beat the egg whites just until soft peaks form. Overbeating can lead to a dry texture in the macaroons. Experiment with Flavors: Feel free to add spices like cinnamon or nutmeg, or even some toasted nuts for an extra layer of flavor. Storage Tips: Store leftover macaroons in an airtight container at room temperature for up to a week, or freeze them for longer freshness. {{image_2}} You can change the flavor of your macaroons easily. Try adding almond extract for a nutty taste. This gives a sweet, warm feel. You can also drizzle melted chocolate on top. This adds a rich layer of flavor and makes them look fancy. For a tropical twist, use lime or orange zest. It brightens the taste and makes them pop. If you want a vegan version, use flax eggs instead of real eggs. Mix one tablespoon of ground flaxseed with three tablespoons of water. Let it sit for a few minutes to thicken. For gluten-free macaroons, this recipe is already safe. Just check that your chocolate chips are gluten-free. This way, everyone can enjoy these treats, no matter their diet. You can enhance your macaroons with fun add-ins. Chopped nuts like almonds, pecans, or walnuts bring crunch. Dried fruit like cranberries or apricots adds sweetness and chewiness. You can mix in a tablespoon of cocoa powder for a chocolatey twist. These small changes keep the recipe fresh and exciting. After you bake your coconut chocolate chip macaroons, you might have some left. To keep them fresh, store the macaroons in an airtight container. This helps prevent them from getting dry. Place parchment paper between layers if stacking them. This keeps them nice and fluffy. Freezing macaroons is a great way to save them for later. First, let the macaroons cool completely. Next, place them on a baking sheet in a single layer. Freeze them for about two hours. Once they are solid, transfer them to a freezer-safe bag. Label the bag with the date. They can last up to three months in the freezer. Use airtight containers made of glass or plastic for best results. These containers help keep air out and moisture in. If you plan to freeze, use freezer-safe bags or containers. This way, your macaroons stay fresh and tasty when you are ready to enjoy them. Coconut chocolate chip macaroons can last up to a week at room temperature. Store them in an airtight container to keep them fresh. If you want them to last longer, you can freeze them. They stay good for up to three months in the freezer. Just make sure to wrap them well. Yes, you can use unsweetened coconut. It will change the taste a bit since it lacks sweetness. You may want to add a little more sweetened condensed milk to balance the flavors. It’s a great option for those who want less sugar. Check the edges of the macaroons for a golden brown color. The tops should look slightly firm but still soft. If they seem too pale, give them a few more minutes. Keep an eye on them; they can bake quickly. You can make macaroons without egg whites, but they may not hold together as well. If you want to skip the eggs, try using aquafaba instead. Aquafaba is the liquid from canned chickpeas. It works great as an egg white substitute and helps bind the mixture. This blog post covered all you need to make coconut macaroons. We discussed the ingredients, step-by-step methods, and useful tips for a perfect bake. You learned about flavor variations and how to store leftovers properly. Remember, practice leads to improvement. Don’t be afraid to experiment with flavors and textures. With these guidelines, you can create delicious treats that impress your friends and family. Enjoy your baking journey!$

Coconut Chocolate Chip Macaroons

Delicious chewy macaroons made with shredded coconut and chocolate chips.

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Prep Time 15

Cook Time 18

Total Time 35

Course Dessert

Cuisine American

Servings 12

Ingredients

2.5 cups shredded unsweetened coconut
1 cup sweetened condensed milk
1 teaspoon vanilla extract
0.25 teaspoon salt
1 cup chocolate chips (semi-sweet or dairy-free)
2 large egg whites
0.5 teaspoon almond extract (optional)

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 well until the coconut is evenly coated.
In a separate bowl, beat the egg whites until soft peaks form. If using, add the almond extract to the egg whites before beating.
Gently fold the whipped egg whites into the coconut mixture until just combined. Be careful not to deflate the egg whites.
Stir in the chocolate chips until evenly distributed throughout the mixture.
Using a cookie scoop or tablespoon, drop mounds of the mixture onto the prepared baking sheet, spacing them about 1 inch apart.
Bake in the preheated oven for 15-18 minutes or until the edges are golden brown.
Remove from the oven and let the macaroons cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.

Notes

Arrange the macaroons on a beautiful platter and garnish with a drizzle of melted chocolate on top for an extra touch of elegance.

Keyword chocolate, coconut, dessert, macaroons