Decadent Coconut Macaroons with Dark Chocolate Drizzle

If you’re looking for a cookie that’s as easy as it is elegant, these coconut macaroons are calling your name!

Why You’ll Love This Recipe

• Only 5 Ingredients: No complicated ingredients—just pantry staples for a fuss-free dessert.
• Gluten-Free & Naturally Sweet: A great option for those avoiding flour but still craving something sweet.
• Easy to Make: No electric mixer or fancy techniques—just mix, scoop, and bake.
• Perfect for Any Occasion: Whether it’s a holiday platter, gift box, or just a treat for yourself, these macaroons never disappoint.

Ingredients Breakdown

• Sweetened Shredded Coconut: The key to that chewy, toasty texture. Unsweetened coconut won’t work the same way in this recipe.
• Sweetened Condensed Milk: Acts as a binder and gives the macaroons their signature creamy sweetness.
• Egg Whites: Lighten the mixture and help create that crisp exterior while keeping the centers soft.
• Vanilla Extract: Enhances the coconut flavor.
• Dark Chocolate: For drizzling! Use high-quality dark chocolate for the best flavor (I love 60-70% cacao).

Pro Tip:

For an extra gourmet touch, add a pinch of sea salt or a splash of almond extract to the mixture for a deeper, more complex flavor.

Step-by-Step Instructions

Step 1: Prep & Preheat

Preheat your oven to 325°F (163°C). Line a baking sheet with parchment paper or a silicone baking mat to prevent sticking.

Step 2: Mix the Ingredients

In a large bowl, stir together the shredded coconut, sweetened condensed milk, and vanilla extract until well combined.

Step 3: Whip the Egg Whites

In a separate bowl, beat the egg whites with a pinch of salt until stiff peaks form. Gently fold them into the coconut mixture to keep it light and fluffy.

Step 4: Shape the Macaroons

Using a cookie scoop or spoon, drop tablespoon-sized mounds onto the prepared baking sheet, spacing them about an inch apart.

Step 5: Bake

Bake for 20-25 minutes or until the edges turn golden brown. Keep an eye on them—coconut can brown quickly!

Step 6: Cool and Drizzle

Let the macaroons cool completely. Melt the dark chocolate, then drizzle it over the macaroons using a spoon or piping bag.

Chef’s Tips and Tricks

• For the Best Texture: Avoid overmixing the batter after adding the egg whites to maintain a light, airy bite.
• Melt Chocolate Like a Pro: Microwave in short bursts, stirring between each, or use a double boiler for perfect melty chocolate.
• Storage Tips: Keep macaroons in an airtight container for up to a week. They also freeze beautifully—just thaw before serving.

Recipe Variations and Serving Suggestions

• Add a handful of mini chocolate chips to the batter for extra chocolate in every bite.
• Dip the bottoms in chocolate instead of drizzling for a thicker chocolate layer.
• Sprinkle chopped nuts (almonds or pistachios) over the chocolate drizzle for added crunch.
• Pair with a cup of coffee, tea, or even a glass of dessert wine for an elegant finish.

FAQs

Can I use unsweetened coconut?

For the best texture and sweetness, sweetened shredded coconut is key. Unsweetened coconut won’t bind as well or have the same chewiness.

Can I make these ahead of time?

Absolutely! They store well for several days and freeze beautifully. Just defrost at room temperature before serving.

Why did my macaroons spread too much?

It could be due to overmixing or not beating the egg whites enough. Try gently folding the egg whites in to keep the batter light.

Can I make these dairy-free?

Yes! Use a dairy-free condensed milk alternative, and they’ll still turn out delicious.

Printable Recipe

These coconut macaroons with dark chocolate drizzle are pure bliss—crispy outside, chewy inside, and just the right amount of indulgence. Bake a batch and share with family, or keep them all to yourself (I won’t judge!). If you try this recipe, let me know how it goes in the comments below, and tag your creations with #TheKitchensAid on social media—I love seeing your baking adventures!