Coconut Macaroons With Dark Chocolate Drizzle

Ambreen Wajid
by Ambreen Wajid
12 Servings
42 min

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
  • 12  Servings
  • Prep time: 30 Minutes Cook time: 12 Minutes Total time: 42 min
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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.
Ambreen Wajid
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