Hey there! Today, I’m sharing a recipe that hits the perfect balance of sweet, chewy goodness with just a touch of indulgence. These Coconut Macaroons drizzled with dark chocolate are a real treat—simple to make yet elegant enough for any occasion. Whether you’re baking up something special for friends or just need a midweek pick-me-up, these little bites of joy won’t disappoint. Grab your whisk—let’s make something magical together!
If you’ve never baked with coconut, this recipe is the perfect (and most delicious) place to start!
Why You’ll Love This Recipe
- Minimal Ingredients: You’ll only need a handful of pantry staples—no fancy equipment or hard-to-find ingredients required.
- Quick to Make: From mixing bowl to baking tray, these come together in under 30 minutes.
- Perfectly Sweet: The rich coconut and dark chocolate combo make these macaroons taste like a gourmet confection.
- Gluten-Free by Nature: With no flour in sight, these are a fantastic option for friends or family with gluten sensitivities.
Ingredients Breakdown
- Shredded Coconut (3 cups): Look for unsweetened shredded coconut for the best balance—you don’t want these too sugary. Sweetened coconut works if you prefer them extra decadent.
- Sweetened Condensed Milk (1 can, 14 oz): The creamy binder that makes these macaroons chewy and luscious. No substitutions here!
- Vanilla Extract (1 1/2 tsp): A splash of vanilla enhances the flavor of the coconut beautifully.
- Egg Whites (2 large): Whisked until frothy, these give the macaroons a light structure.
- Dark Chocolate (4 oz): I recommend using a quality bar for the drizzle—semisweet or bittersweet works wonderfully.
Step-by-Step Instructions
- Preheat your oven to 325°F (160°C) and line a baking sheet with parchment paper. Trust me, this step saves so much cleanup later!
- In a large mixing bowl, combine the shredded coconut, sweetened condensed milk, and vanilla extract. Give it all a good stir until the mixture is evenly combined and sticky.
- In a separate bowl, whisk the egg whites until frothy—this should take about 1-2 minutes by hand (or less if you’re using an electric mixer). Fold the egg whites gently into the coconut mixture.
- Using a cookie scoop or heaped tablespoon, scoop the mixture into even mounds and place them about an inch apart on the prepared baking sheet.
- Bake for 18-20 minutes, or until the tops are golden and edges start to toast. Let them cool on the baking sheet for about 5 minutes before transferring to a wire rack.
- Melt the dark chocolate in a microwave-safe bowl in 30-second intervals, stirring in between until smooth. Drizzle the chocolate over the cooled macaroons using a spoon or piping bag.
- Allow the chocolate to set for 10-15 minutes before serving. Enjoy these warm or at room temperature!
Chef’s Tips and Tricks
- Don’t Overmix: When folding the egg whites into the coconut mixture, be gentle to keep some airiness in the batter.
- Perfect Drizzle: For an even chocolate drizzle, use a spoon and work in zigzag motions over the macaroons. It doesn’t have to be perfect—it’s part of the charm!
- Storage: Keep leftovers in an airtight container at room temperature for up to 3 days—or refrigerate for slightly longer shelf life.
Recipe Variations and Serving Suggestions
- Add a Nutty Twist: Press a whole almond into the center of each macaroon before baking for an Almond Joy-inspired treat.
- Zest It Up: Add a teaspoon of orange zest to the batter for a bright, citrusy spin.
- Pairing Ideas: Serve these with coffee or a scoop of vanilla ice cream if you’re feeling fancy—they’re fabulous with both!
FAQs
- Can I freeze macaroons? Yes! Freeze them in a single layer on a baking sheet, then transfer to a freezer bag once solid. They’ll keep for up to 3 months. Thaw at room temperature for 15-20 minutes before eating.
- What if I don’t have dark chocolate? You can use milk or white chocolate instead—just note it’ll be a bit sweeter.
- Are these the same as French macarons? Nope! Macaroons use coconut, while macarons are almond-based. Both are delicious, but totally different.
Printable Recipe
Coconut Macaroons Drizzled with Dark Chocolate
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 18 macaroons
Ingredients:
- 3 cups shredded coconut (unsweetened preferred)
- 1 can (14 oz) sweetened condensed milk
- 1 1/2 teaspoons vanilla extract
- 2 large egg whites
- 4 oz dark chocolate
Instructions:
- Preheat oven to 325°F (160°C) and line a baking sheet with parchment paper.
- Combine shredded coconut, sweetened condensed milk, and vanilla in a large bowl.
- Whisk egg whites until frothy and fold into the coconut mixture.
- Scoop mounds onto the baking sheet and bake for 18-20 minutes.
- Let cool, then drizzle with melted dark chocolate. Allow chocolate to set before serving.
I hope this recipe brings you as much joy as it does in my kitchen! I’d love to see your creations—tag your photos with #TheKitchensAid so I can share in the deliciousness you’re whipping up. Happy baking!
