Coconut Macaroons Chocolate Drizzle (Printable Version)
Sweet shredded coconut treats topped and dipped in smooth dark chocolate for a delightful bite.
# What You'll Need:
→ Macaroons
01 - 3 cups sweetened shredded coconut
02 - 3/4 cup granulated sugar
03 - 4 large egg whites
04 - 1 teaspoon pure vanilla extract
05 - 1/4 teaspoon salt
→ Chocolate Drizzle
06 - 4 ounces dark chocolate, chopped
07 - 1 teaspoon coconut oil (optional)
# Step-by-Step:
01 - Set oven temperature to 350°F. Line a baking sheet with parchment paper for easy removal.
02 - In a large bowl, thoroughly mix shredded coconut, sugar, egg whites, vanilla extract, and salt until fully incorporated.
03 - Using a tablespoon or small ice cream scoop, place mound-shaped portions on the baking sheet leaving about 1 inch between each.
04 - Bake in preheated oven for 18 to 20 minutes until edges and tops turn golden brown.
05 - Remove from oven and allow macaroons to cool completely on the baking sheet.
06 - Gently melt dark chocolate and optional coconut oil in a heatproof bowl over simmering water or in microwave bursts of 20 seconds, stirring until smooth.
07 - Dip the base of each macaroon into melted chocolate, then place back on parchment paper. Use a fork or piping bag to drizzle remaining chocolate on top.
08 - Let the chocolate firm up at room temperature or refrigerate for 10 to 15 minutes prior to serving.
# Expert Advice:
01 -
- They're ready in under an hour and taste like you spent the whole day making them.
- The contrast between chewy coconut and crispy dark chocolate coating is pure comfort in a bite.
- Naturally gluten-free, yet so indulgent nobody will believe you made them at home.
02 -
- Room temperature egg whites really do incorporate better and give you lighter, airier macaroons—I learned this the hard way after a batch came out dense and gummy.
- Chocolate that's too hot will make the macaroons soggy; let it cool slightly before dipping or the bottoms will melt and stick to the paper.
03 -
- If your chocolate seems too thick for drizzling, warm the fork or piping tip slightly under hot water before each drizzle—it'll flow more smoothly without being so liquid that it pools.
- Leftover melted chocolate is never really leftover; it's an invitation to dip cookies, strawberries, or even pretzels before it hardens.