Decadent Chocolate Coconut Macaroons

$- 2 ½ cups shredded coconut (unsweetened) - 1 cup sweetened condensed milk - 1 teaspoon vanilla extract - ½ teaspoon almond extract - 1 cup semi-sweet chocolate chips - ¼ teaspoon sea salt - 2 large egg whites - 1 tablespoon coconut oil (for melting chocolate) Gather these ingredients before you start. Using unsweetened coconut helps balance the sweetness from the condensed milk. The vanilla and almond extracts add great flavor depth. The semi-sweet chocolate chips will give a rich finish to each macaroon. Keep the sea salt in mind; it enhances the sweet taste. Remember to use large egg whites for the right texture. Coconut oil helps the chocolate melt smoothly, making it easy to coat the macaroons. Each ingredient plays a role in creating this delightful treat. Enjoy the process of baking! {{ingredient_image_1}} 1. Preheat your oven to 325°F (160°C). Line a baking sheet with parchment paper. This helps the macaroons not stick. 2. In a large bowl, combine 2 ½ cups shredded coconut, 1 cup sweetened condensed milk, 1 teaspoon vanilla extract, ½ teaspoon almond extract, and ¼ teaspoon sea salt. Mix well until all ingredients blend together. 3. In a separate bowl, whip 2 large egg whites. Beat them until they form stiff peaks. This step makes your macaroons light and fluffy. 4. Gently fold the whipped egg whites into the coconut mixture. Be careful not to deflate the egg whites. Mix until just combined for the best texture. 5. Use a tablespoon or a small cookie scoop to form the mixture into mounds. Place them on the prepared baking sheet, leaving space between each macaroon. 6. Bake for 20-25 minutes. Look for golden brown tops. Once done, take them out and let them cool completely on the baking sheet. 1. To melt the chocolate, use 1 cup semi-sweet chocolate chips and 1 tablespoon coconut oil. Place them in a microwave-safe bowl. 2. Microwave in 30-second increments. Stir between each increment until smooth. This helps avoid burning the chocolate. 3. Once the macaroons are cool, dip the bottoms into the melted chocolate or drizzle chocolate over the tops. This adds a nice touch and flavor. 4. Place the dipped macaroons back on the parchment paper. Let the chocolate set at room temperature or in the fridge for quicker results. Enjoy your tasty treat! To make great macaroons, start by whipping the egg whites. Beat them until they form stiff peaks. This step adds lightness to your treats. Soft, fluffy macaroons come from well-whipped egg whites. Next, focus on folding. Gently add the whipped egg whites to the coconut mix. Use a spatula and fold carefully. This keeps the air in the egg whites. Do not stir too hard or too fast. You want to keep that airy texture for your macaroons. Baking time is key to avoid sticking. Line your baking sheet with parchment paper. This helps the macaroons lift off easily. Make sure they have space between them. They will spread a bit while baking. Look for the signs of doneness. The tops should turn golden brown. If they are too light, they may be undercooked. Allow them to cool on the sheet. This helps them set and stay firm. Pro Tips Use Fresh Coconut: For an even richer flavor, try using fresh shredded coconut instead of dried. It will enhance the texture and taste of your macaroons. Perfect Egg Whites: Ensure your mixing bowl is free of any grease before whipping the egg whites. This will help them achieve maximum volume and stability. Chocolate Tempering: If you want a glossy finish on your chocolate, consider tempering it before dipping. This gives a professional touch and helps the chocolate set better. Storage Tips: Keep macaroons in an airtight container at room temperature for up to a week. For longer storage, refrigerate them to maintain freshness. {{image_2}} You can easily change the flavor of your chocolate coconut macaroons. Adding spices like cinnamon or nutmeg can give them a warm twist. Just a pinch of either spice works wonders. If you want a richer taste, mix in some chocolate chunks or nuts. Chopped almonds or pecans add a nice crunch and depth. Coating your macaroons can enhance their look and flavor. You can dip them in white or dark chocolate for a sweet touch. Each type of chocolate brings a different taste. For a fun finish, try decorating with toppings. Crushed nuts or colorful sprinkles make your treats pop. They become more festive and inviting this way. To keep your chocolate coconut macaroons fresh, choose the right container. An airtight container works best. This keeps moisture out and flavor in. Glass or plastic containers both work well. Store your macaroons at room temperature for short-term use. They stay fresh for a few days this way. If you live in a warm area, consider refrigeration. It helps them stay firm and cool. Chocolate coconut macaroons last about one week at room temperature. If you want to save them longer, freezing is a great option. Wrap each macaroon in plastic wrap. Then, place them in a freezer bag. This method keeps them tasty for up to three months. When you're ready to enjoy, let them thaw at room temperature. No need to rush, as they taste great even after freezing! What are the differences between macaroons and macarons? Macaroons and macarons are not the same. Macaroons are made with coconut and are chewy. They often have a sweet taste. Macarons are French cookies made from almond flour. They are light, airy, and have fillings. Each has its charm, but they are quite different in taste and texture. Can I use sweetened coconut instead of unsweetened? Yes, you can use sweetened coconut. It will make your macaroons sweeter. If you prefer less sweetness, stick with unsweetened coconut. Adjust the sugar in your recipe if needed. This choice adds a fun twist to your treats. Is there a vegan option for these macaroons? Yes! You can make vegan macaroons. Replace the egg whites with aquafaba. Aquafaba is the liquid from canned chickpeas. It works well for whipping. Use the same amount as the egg whites. Your macaroons will still be tasty and fluffy. Why are my macaroons too dry or too wet? If your macaroons are too dry, you may not have enough moisture. Make sure to use enough sweetened condensed milk. If they are too wet, try adding a bit more coconut. Adjusting these ingredients helps get the right texture. How can I fix macaroons that spread too much? If your macaroons spread too much, check your oven temperature. Make sure it’s at 325°F (160°C). If it’s too low, your macaroons will spread. Also, try chilling the dough for 15 minutes before baking. This can help them keep their shape. You now have a clear path to make delicious macaroons. We covered key ingredients, step-by-step methods, tips for perfect texture, and ways to customize your flavor. Proper storage and answers to common questions help you succeed. Baking can be fun and rewarding. Keep experimenting with flavors and techniques. Enjoy the process, and you’ll create treats loved by many. Happy baking!$

Decadent Chocolate Coconut Macaroons

Deliciously chewy macaroons made with shredded coconut and dipped in chocolate.

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Prep Time 15

Cook Time 25

Total Time 45

Course Dessert

Cuisine American

Servings 12

Calories 150 kcal

Ingredients

2.5 cups shredded coconut (unsweetened)
1 cup sweetened condensed milk
1 teaspoon vanilla extract
0.5 teaspoon almond extract
1 cup semi-sweet chocolate chips
0.25 teaspoon sea salt
2 large egg whites
1 tablespoon coconut oil (for melting chocolate)

Instructions

Preheat your oven to 325°F (160°C) and line a baking sheet with parchment paper.
In a large mixing bowl, combine the shredded coconut, sweetened condensed milk, vanilla extract, almond extract, and sea salt. Stir until all ingredients are well combined.
In a separate bowl, whip the egg whites until stiff peaks form. This will give your macaroons a light and airy texture.
Gently fold the whipped egg whites into the coconut mixture, being careful not to deflate the egg whites. Mix until just combined.
Using a tablespoon or a small cookie scoop, form the mixture into mounds and place them on the prepared baking sheet. Leave some space between each macaroon as they will spread slightly.
Bake for 20-25 minutes or until the tops are golden brown. Remove from the oven and allow to cool completely on the baking sheet.
While the macaroons are cooling, melt the chocolate chips and coconut oil together in a microwave-safe bowl in 30-second increments until smooth, stirring in between.
Once cooled, dip the bottoms of each macaroon into the melted chocolate or drizzle chocolate over the tops for a decorative touch.
Place the dipped macaroons back on the parchment paper and let the chocolate set at room temperature or in the refrigerator for quicker results.

Notes

Arrange the cooled macaroons on a decorative plate and sprinkle with a pinch of shredded coconut or a light dusting of cocoa powder for visual appeal. Serve with a side of fresh strawberries for a pop of color.

Keyword chocolate, coconut, dessert, macaroons