Chocolate Coconut Macaroons Recipe
Introduction
Chocolate Coconut Macaroons are a delightful treat combining rich dark chocolate with sweet, chewy coconut. These bite-sized cookies are easy to make and perfect for satisfying your sweet tooth or sharing with friends and family.
Ingredients
- 8 ounces (227 grams) dark chocolate, chopped small
- 14 ounces (400 grams) sweetened, flaked coconut
- 1/2 cup (99 grams) granulated sugar
- 3 large egg whites
- 1/4 teaspoon table salt
- 1/2 teaspoon vanilla extract
Instructions
- Step 1: Preheat your oven to 325°F (162°C). Line two large baking sheets with parchment paper to prevent sticking.
- Step 2: In a small saucepan, heat about half of the chopped chocolate until just melted. Remove from heat and stir in the remaining chocolate until the mixture is smooth and lukewarm. If needed, gently reheat until fully melted but avoid overheating.
- Step 3: Place the coconut in a food processor and blend for 30 seconds to slightly break it down. Add sugar, egg whites, salt, and vanilla extract, then blend until combined. Pour in the melted chocolate and blend again until the mixture is smooth.
- Step 4: Using a spoon or cookie scoop, form the batter into 1 1/2-inch mounds on the prepared baking sheets, spacing them evenly.
- Step 5: Bake the macaroons for 15 minutes, or until they are shiny on top and just set. Remove from oven and allow to cool before serving.
Tips & Variations
- For extra flavor, try adding a pinch of cinnamon or a few drops of almond extract.
- If you prefer a crunchier texture, toast the coconut lightly before blending.
- Use dark or semi-sweet chocolate depending on your sweetness preference.
- To make mini macaroons, reduce the mound size and adjust baking time to about 10 minutes.
Storage
Store the macaroons in an airtight container at room temperature for up to one week. For longer storage, keep them in the refrigerator for up to three weeks. To enjoy them best after refrigeration, bring to room temperature or warm briefly in the microwave for a few seconds.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use unsweetened coconut instead of sweetened?
Yes, you can use unsweetened coconut, but the macaroons will be less sweet. You may want to increase the sugar slightly to balance the flavor.
Are these macaroons gluten-free?
Yes, this recipe is naturally gluten-free as it contains no wheat or gluten ingredients, but always check labels to ensure your ingredients do not contain cross-contamination.
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Chocolate Coconut Macaroons Recipe
- Total Time: 30 minutes
- Yield: Approximately 24 macaroons 1x
- Diet: Gluten Free
Description
Deliciously chewy and chocolatey, these Chocolate Coconut Macaroons combine rich dark chocolate with sweet, flaky coconut for a perfect treat. Easy to make and baked to perfection, these macaroons are shiny, set just right, and perfect for satisfying your sweet tooth.
Ingredients
Macaroons
- 8 ounces (227 grams) dark chocolate, chopped small
- 14 ounces (400 grams) sweetened, flaked coconut
- 1/2 cup (99 grams) granulated sugar
- 3 large egg whites
- 1/4 teaspoon table salt
- 1/2 teaspoon vanilla extract
Instructions
- Preheat and Prepare Baking Sheets. Heat the oven to 325°F (163°C). Line two large baking sheets with parchment paper to prevent sticking and make cleanup easier.
- Melt the Chocolate. Place about half of the chocolate chunks in a small saucepan over low heat and warm until just melted. Remove from heat and stir in the remaining chocolate chunks until the mixture is smooth and lukewarm. If necessary, briefly reheat to melt completely but avoid making it very hot to preserve texture.
- Blend Ingredients. In a food processor, pulse the flaked coconut for about 30 seconds to slightly break it down. Add the sugar, egg whites, salt, and vanilla extract, then blend until well combined. Pour in the melted chocolate mixture and blend again until the batter is smooth and evenly mixed.
- Shape the Macaroons. Using a spoon or cookie scoop, drop the batter onto the prepared baking sheets in 1 1/2-inch mounds, spacing them well to allow even baking.
- Bake. Bake the macaroons in the preheated oven for about 15 minutes, or until they are shiny on top and just set. They should have a slight firmness on the outside while remaining chewy inside.
- Store Properly. Once cooled, store the macaroons covered at room temperature for up to 1 week or refrigerate them to keep fresh for up to 3 weeks.
Notes
- Use good quality dark chocolate for the best flavor.
- Ensure the chocolate is lukewarm, not hot, when mixing with egg whites to prevent cooking the egg.
- You can substitute sweetened coconut with unsweetened if you prefer less sweetness, adjusting sugar accordingly.
- For a nutty twist, add a teaspoon of almond extract instead of vanilla.
- Freezing the macaroons is possible for longer storage; thaw before serving.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: chocolate coconut macaroons, coconut cookies, chocolate macaroons, gluten-free dessert, easy baking recipe
