Coconut Macaroons With Dark Chocolate Drizzle

If you know me, you know my 3 weaknesses: dark chocolate, coffee, & coconut. Not necessarily in that order but coconut macaroons do satisfy 2 out of 3 requirements. I make these every few months because not only are they super delicious and basically coconut heaven, but also because they’re SUPER simple & equally impressive.
In fact, they’re quick enough to make that coconut macaroons end up being the dessert I make when I have zero time to bake (and probably shouldn’t be baking to begin with). And with as many times that I’ve made these, I have yet to find someone who does not immediately rave about them. Seriously- look at that toasted coconut with dark chocolate drizzling over it- how can you not love these? These are, without a doubt, my go-to dessert recipe. They’re delicious, easy, and gorgeous= the perfect gift.
Coconut Macaroons With Dark Chocolate Drizzle
Recipe details
Ingredients
- 7 oz sweetened coconut flakes
- 1/2 cup sweetened condensed milk
- 1/4 tsp salt
- 1/2 tsp vanilla extract
- 1 large egg white
- 1 tbsp sugar
- 9 oz dark chocolate
- 1 tbsp vegetable oil
Instructions
- Preheat oven to 350 degrees Fahrenheit.
- In a bowl, mix the coconut flakes, condensed milk, salt, and vanilla extract together.
- In a separate mixing bowl, whip egg white and sugar together until peaks form (~4 minutes usually).
- Fold egg whites into coconut mixture.
- Drop spoonful of mixtures onto greased cookie sheet. Bake for 12 minutes.
- Once edges and top begin to brown, take pan out and allow macaroons to cool.
- Meanwhile, melt together chocolate and oil in microwave in 15 second increments (stirring in between to assure the chocolate doesn't burn)*.
- When the macaroons are cooled, dip them into chocolate (and/or drizzle**).
- Place chocolate macaroons onto wax or parchment paper. Allow to cool completely.
Tips
- *Instead of microwaving chocolate, you can also do the double broiler method and heat chocolate that way.
- **I'm a fan of pouring the melted chocolate into a ziploc bag, snipping the corner of it, and using it back and forth on the macaroons to drizzle the chocolate on top.

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