Chocolate Coconut Macaroons

$- 2 ½ cups shredded unsweetened coconut - 1 cup sweetened condensed milk - 1 teaspoon vanilla extract - ½ teaspoon almond extract - ½ cup dark chocolate chips - 2 tablespoons coconut oil - Pinch of salt To make Chocolate Coconut Macaroons, you need simple ingredients. Each item plays a key role in taste and texture. 1. Shredded unsweetened coconut gives that classic chewy bite. Look for high-quality coconut for the best flavor. 2. Sweetened condensed milk adds sweetness and binds everything. It makes the macaroons rich and creamy. 3. Vanilla extract and almond extract enhance the flavor. They add warm, nutty notes that balance the coconut. 4. Dark chocolate chips provide a rich contrast. They melt beautifully and add a deep chocolate flavor. 5. Coconut oil helps the chocolate melt smoothly. It also adds a hint of coconut flavor. 6. A pinch of salt brightens all the flavors. It rounds out the sweetness and adds depth. Gather these ingredients before you start. Having everything ready makes the cooking process smooth and enjoyable. Each step in making these macaroons is simple, and the results are delicious! {{ingredient_image_1}} 1. Preheat your oven to 325°F (160°C). This helps the macaroons bake evenly. 2. Line a baking sheet with parchment paper. This keeps the macaroons from sticking. 3. In a large mixing bowl, add 2 ½ cups of shredded unsweetened coconut. 4. Pour in 1 cup of sweetened condensed milk. This adds sweetness and moisture. 5. Add 1 teaspoon of vanilla extract and ½ teaspoon of almond extract. These flavors brighten your treat. 6. Toss in a pinch of salt. It enhances all the flavors. 7. Mix everything thoroughly until well combined. You want a sticky mixture. 8. Use a tablespoon or a small cookie scoop. Portion out the mixture and shape it into small mounds. 9. Place the mounds on the prepared baking sheet. Leave about one inch between each one. 1. Bake in the preheated oven for 20 to 25 minutes. Watch for golden brown tops. 2. Remove the baking sheet from the oven. Let the macaroons cool for about 10 minutes. 3. Transfer them to a wire rack to cool completely. This step prevents sogginess. 1. While the macaroons cool, prepare the chocolate. In a microwave-safe bowl, add ½ cup of dark chocolate chips and 2 tablespoons of coconut oil. 2. Melt the mixture in the microwave. Heat in 30-second intervals, stirring in between until smooth. 3. Once the macaroons are cool, dip either the bottoms or the tops into the melted chocolate. 4. Place the dipped macaroons back on the parchment-lined baking sheet. 5. Allow the chocolate to set for at least 15 to 20 minutes. For a fun touch, drizzle any leftover chocolate over the macaroons. To get the best chocolate coconut macaroons, focus on moisture. If your macaroons are too dry, they lack that chewy bite. Make sure you use enough sweetened condensed milk. This ingredient adds both sweetness and moisture. On the flip side, if they are too wet, they can fall apart. To balance this, you can add a little more coconut. A few extra tablespoons can help absorb excess moisture. Baking evenly is key. To ensure this, space the macaroons at least an inch apart on the baking sheet. This allows heat to circulate well. Check them halfway through baking. If they are browning unevenly, rotate the baking sheet for even heat. Making your macaroons look great is fun! Arrange them on a nice plate for serving. A colorful plate makes them pop. You can also sprinkle some extra shredded coconut or cocoa powder on top. This adds a nice touch and makes them look fancy. For a special twist, drizzle extra melted chocolate over the tops. Use a fork for more control while drizzling. This adds flair and enhances the chocolate flavor. One common mistake is over mixing the ingredients. Mix just until combined. If you mix too much, the macaroons may become tough. Pay attention to baking times. Baking them too long can lead to dry macaroons. Start checking at the 20-minute mark. You want them golden brown, but not burned. If they look too dark, take them out right away! Pro Tips Use Fresh Coconut: For an enhanced flavor, consider using fresh shredded coconut instead of packaged. It adds a delightful texture and taste. Chill Before Dipping: Chilling the macaroons in the refrigerator for a few minutes before dipping in chocolate helps the chocolate set more effectively. Experiment with Flavors: Don't hesitate to mix in other extracts like coconut or mint for a unique twist on the classic macaroon flavor. Store Properly: Keep your macaroons in an airtight container at room temperature or in the fridge to maintain their freshness and texture. {{image_2}} To make these macaroons vegan, I swap sweetened condensed milk. Use full-fat coconut milk instead. This keeps the creamy texture. You can also add a little maple syrup for extra sweetness. For binding, I suggest using a tablespoon of ground flaxseed mixed with water. Let it sit for five minutes to thicken. This helps hold the macaroons together without eggs. These macaroons are naturally gluten-free. Just ensure the coconut you use is labeled gluten-free. Some brands can have traces of gluten. When making these, use clean utensils to avoid cross-contamination. This is key for gluten-free baking. Also, check the chocolate chips to confirm they are gluten-free. You can have fun by adding nuts or dried fruits. Try chopped almonds or walnuts for a crunchy twist. Dried cherries or apricots bring a nice sweetness. You can also experiment with extracts. Swap vanilla for coconut or peppermint for a fresh flavor. Even a dash of espresso powder can enhance the chocolate taste. To keep your macaroons fresh, store them in an airtight container. This will keep them moist and tasty. You can use a glass jar or a plastic container with a tight lid. If you have extra space, add a piece of bread inside. The bread will help keep the macaroons soft. You can freeze macaroons to enjoy later. Place them in a single layer on a baking sheet. Freeze them for about one hour. Then, move them to a freezer bag or container. Make sure to remove as much air as possible. They can stay frozen for up to three months. When you want to eat them, thaw them in the fridge overnight. Chocolate coconut macaroons last about one week at room temperature. If you store them in the fridge, they can last up to two weeks. Watch for signs that they are going bad. If they smell off or have a dry texture, it is best to toss them. Keeping an eye on your treats helps you enjoy them at their best! Chocolate coconut macaroons are sweet, chewy treats made with coconut and chocolate. They have a crispy exterior and a soft center. The main ingredients include shredded coconut, sweetened condensed milk, and chocolate. They are simple to make and perfect for any occasion. Yes, you can make macaroons in advance. They stay fresh for about a week at room temperature. You can also freeze them for up to three months. Just thaw them before serving. This makes them great for parties or surprise guests. Serve chocolate coconut macaroons on a decorative plate. You can garnish them with a sprinkle of shredded coconut or cocoa powder. Pair them with a cup of coffee or tea for a delightful treat. They also go well with fresh fruit, like berries or bananas. These chocolate coconut macaroons are easy to make and taste amazing. We covered all the steps, from mixing the simple ingredients to dipping them in rich chocolate. I shared tips to get the texture just right and avoid common mistakes. You can also try variations like vegan or gluten-free versions. Store them properly for the best taste and freshness. Enjoy making and sharing these treats with others. You’ll impress everyone with your baking skills!$

Chocolate Coconut Macaroons

Delicious and chewy macaroons made with shredded coconut and dipped in dark chocolate.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 25

Total Time 45

Course Dessert

Cuisine American

Servings 20

Calories 150 kcal

Ingredients

2.5 cups shredded unsweetened coconut
1 cup sweetened condensed milk
1 teaspoon vanilla extract
0.5 teaspoon almond extract
0.5 cup dark chocolate chips
2 tablespoons coconut oil
1 pinch salt

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 a pinch of salt. Mix thoroughly until all ingredients are well combined.
Using a tablespoon or small cookie scoop, portion out the mixture and form it into small mounds on the prepared baking sheet, spacing them about an inch apart.
Bake in the preheated oven for 20-25 minutes, or until the tops are golden brown. Remove from the oven and allow to cool on the sheet for about 10 minutes before transferring them to a wire rack to cool completely.
While the macaroons cool, melt dark chocolate chips with coconut oil in a microwave-safe bowl in 30-second intervals, stirring in between until smooth.
Once the macaroons are cool, dip the bottoms (or tops) into the melted chocolate and place them back onto the parchment-lined baking sheet.
Allow the chocolate to set for at least 15-20 minutes. If desired, drizzle any remaining melted chocolate over the macaroons for a decorative touch.

Notes

Arrange the macaroons on a decorative plate and garnish with a sprinkle of shredded coconut or cocoa powder for added visual appeal. Enjoy your delicious treats!

Keyword chocolate, coconut, dessert, macaroons