Preheat the oven to 325°F. Line a baking sheet with parchment paper.
Place coconut, condensed milk, vanilla and coconut extracts in a large bowl. Stir to combine.
Place egg whites and salt in a second bowl. Using a hand mixer, whip to create firm peaks.
Gently fold the egg whites into the coconut mixture.
Drop small mounds of the coconut cookie mixture onto the baking pan, about 1 tablespoon each.
Transfer to oven and bake for 25 to 30 minutes, until golden brown.
Cool on the baking tray.
Melt chocolate in a double boiler then transfer to a piping bag. Trim away the very tip of the bag and drizzle chocolate over cookies in a zigzag pattern. Let cool.
Serve or store in the fridge or freezer by arranging single layers in an airtight storage container.
Coconut Macaroons with Chocolate
Ingredients
For the macaroons:
400 g sweetened shredded coconut
¾ cup sweetened condensed milk
1 teaspoon pure vanilla extract
1 teaspoon pure coconut extract
2 large egg whites, room temperature
¼ teaspoon kosher salt
To drizzle:
½ cup milk chocolate chips, melted
Directions
Preheat the oven to 325°F. Line a baking sheet with parchment paper.
Place coconut, condensed milk, vanilla and coconut extracts in a large bowl. Stir to combine.
Place egg whites and salt in a second bowl. Using a hand mixer, whip to create firm peaks.
Gently fold the egg whites into the coconut mixture.
Drop small mounds of the coconut cookie mixture onto the baking pan, about 1 tablespoon each.
Transfer to oven and bake for 25 to 30 minutes, until golden brown.
Cool on the baking tray.
Melt chocolate in a double boiler then transfer to a piping bag. Trim away the very tip of the bag and drizzle chocolate over cookies in a zigzag pattern. Let cool.
Serve or store in the fridge or freezer by arranging single layers in an airtight storage container.
Coconut Macaroons with Chocolate
5 / 5. 1
Mounds of sweetened shredded coconut scrumptiousness that get baked and drizzled with chocolate…
Talk about scrumptious, these COCONUT MACAROONS WITH CHOCOLATE are it!
These delicious COCONUT MACAROONS WITH CHOCOLATE are so easy to make, we’re hoping you follow our lead and make extra batches. Sharing these crunchy treats with chewy centres and a chocolate drizzle is fun, but something else we love about this recipe is how they’re perfect any time. Make them a welcome addition to a holiday baking platter or Christmas cookie plate, but you can enjoy them all year round. Fabulous!
Here are a few of the questions cookie lovers and bakers ask:
What is a coconut macaroon made of?
Is there a difference between a coconut macaroon and a macaron?
Do macaroons need to be refrigerated?
What kind of chocolate pairs well with the coconut flavouring?
Answers to those questions and more coming up! Let’s get into the details of making COCONUT MACAROONS WITH CHOCOLATE:
INGREDIENTS
With only seven ingredients, these coconut macaroons might not sound very special, but these ingredients are the perfect combination to make such memorable flavours.
Unlike other cookie recipes, there’s no flour, butter and sugar. These homemade coconut cookies are made of shredded sweetened coconut, sweetened condensed milk, whipped egg whites, plus a pinch of salt and two flavour extracts. That alone makes them noteworthy, and yes, they are 100% gluten-free.
COCONUT AND CHOCOLATE
No two ways about it, these cookies are all about the coconut and chocolate. Our taste panel all agreed that the finished cookies reminded them of classic chocolate bars like Bounty, Coconut Patties and Cadbury Coconut. In this case, the recipe calls for sweetened shredded coconut and milk chocolate chips. Using unsweetened coconut won’t work, although we do encourage you to experiment with different types of sweetened shredded coconut, from fine to a more coarsely grated variety.
Regarding the best chocolate for this cookie recipe, use your favourite. We went with milk chocolate to mimic those nostalgic chocolate bar flavours, but dark chocolate, unsweetened, semi-sweet chocolate and even white chocolate will work too.
One last thing to mention about the coconut is that you have to weigh 400 grams for each batch. Fingers crossed you have a kitchen scale in and amongst your cooking utensils, but if not, we’ve provided a link to purchase down below. Why are we suggesting measuring the coconut? During testing, we found using cup measures made the cookie shapes inconsistent.
FLAVOUR ENHANCEMENTS
Four essential ingredients help take the flavours of this easy homemade macaroon recipe from simple to amazing. The sweetened condensed milk adds just the right amount of sweetness and a bit of stickiness to help the mounds of coconut stay together when baked. The vanilla extract and salt both brighten and pop the coconut flavouring. But what takes this to the next level is the few drops of pure coconut extract. It gives these cookies their “I want more” edge, perfect for the coconut lovers in your midst. Worth mentioning that our MILE-HIGH COCONUT CAKE RECIPE gets the same response, just saying!
COOKIE DOUGH
Before we move into making the actual cookie dough for this recipe, let’s explain the big difference between a macaron and macaroons. A macaron is a lot of work. It’s a meringue-based sandwich cookie made with almond flour, egg whites, icing or confectioners’ sugar and food colouring. The light cookie dough is piped into a mat in a small circular size and then baked. Two get sandwiched together, usually with a flavoured buttercream or ganache.
Macaroons, on the other hand, are easy to make. They’re a combination of coconut, condensed milk and flavour extracts. Egg whites and salt are whipped and folded into the mix, which is then shaped into little mounds and baked.
EGG WHITES
The egg white portion of this cookie recipe is simple; add kosher salt to the egg whites, then whip to form stiff peaks before gently folding them in with the coconut mixture. One little tip on this is to have your egg whites at room temperature before you begin. They’ll hold their shape better and blend in with the coconut more evenly.
COOKIES
Shaping the macaroons can be accomplished in a couple of different ways. Some expert bakers swear by a 1-inch ice cream scoop. Well bummer, because mine broke a while back. Another option is using two teaspoons to lift an ounce of dough, then moving them about to craft little balls. We had difficulty getting the cookies to look uniform, which messed with my type-A cookie wishes, so I abandoned that method. In the end, a scoop-style tablespoon measure worked like a dream. The mounds of coconut cookie dough came out perfectly each and every time.
BAKE
Nothing complicated in baking these cookies; 30 minutes will do the trick, but since every oven is different, check them at 25. The goal is golden-coloured cookies, but if baked too long, the bottoms can burn. When you bring them out of the oven, leave them to cool on the baking sheet because the addition of the chocolate drizzle is next.
CHOCOLATE DRIZZLE
The instructions on this are simple too. Melt your favourite chocolate in a stainless steel bowl sitting on a pot with about 2 inches of simmering hot water. Transfer melted chocolate to a piping bag. Trim away the tip of the bag – not too big. Drizzle the melted chocolate back and forth over each cookie. Pro tip: Once the chocolate cools, eat one! Savour every little nibble and pat yourself on the back for a job well done!
Last thing about these cookies is how to store them. If you intend to enjoy them within a few days after baking, simply place them in a cool spot loosely covered with wrap. They can also be kept in the refrigerator in an airtight container, but be forewarned, they’ll be very chewy in texture. Finally, you can freeze them, but bring them out of the freezer to thaw at room temperature an hour before serving. One last thing, don’t expect them to stick around long – they then get eaten very quickly.
If you’re looking for suggestions on what cookies go well together on a holiday baking tray, we love presenting these COCONUT MACAROONS WITH CHOCOLATE with our CHOCOLATE SALAMI, these vegan ORANGE BALLS, our oat-enhanced HOLIDAY SHORTBREAD COOKIES, some RUM BALLS, and of course, these fun and festive GINGERBREAD COOKIES. We know everyone will love them.
Because these cookies are so tasty, we suggest you PIN the recipe to a favourite dessert or baking board on PINTEREST or BOOKMARK this tab for easy access. SHARE it with friends so they can make it too. We’d also appreciate seeing pics of all the scrumptious baking you’re making these days. Use #weekendatthecottage when you post those pics on Facebook and Instagram. Thanks!
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Ingredients
For the macaroons:
400 g sweetened shredded coconut
¾ cup sweetened condensed milk
1 teaspoon pure vanilla extract
1 teaspoon pure coconut extract
2 large egg whites, room temperature
¼ teaspoon kosher salt
To drizzle:
½ cup milk chocolate chips, melted
Directions
Preheat the oven to 325°F. Line a baking sheet with parchment paper.
Place coconut, condensed milk, vanilla and coconut extracts in a large bowl. Stir to combine.
Place egg whites and salt in a second bowl. Using a hand mixer, whip to create firm peaks.
Gently fold the egg whites into the coconut mixture.
Drop small mounds of the coconut cookie mixture onto the baking pan, about 1 tablespoon each.
Transfer to oven and bake for 25 to 30 minutes, until golden brown.
Cool on the baking tray.
Melt chocolate in a double boiler then transfer to a piping bag. Trim away the very tip of the bag and drizzle chocolate over cookies in a zigzag pattern. Let cool.
Serve or store in the fridge or freezer by arranging single layers in an airtight storage container.
