Description
These Coconut Macaroons with Chocolate are sweet, coconutty, and delightful little treats that are easy to make with just four ingredients. Perfect for a light snack, these macaroons are crispy on the outside and chewy on the inside, with a delicious chocolate dip that kids and adults alike will love.
Ingredients
Macaroon Base
- 2.5 cups unsweetened shredded coconut
- 4 egg whites
- 1 tbsp honey or maple syrup
Chocolate Coating
- 3.5 oz dark chocolate bar
Instructions
- Prepare Baking Sheet and Oven: Line a large baking sheet with parchment paper to prevent sticking and preheat your oven to 350°F (175°C) to ensure it reaches the correct temperature for baking.
- Mix Egg Whites and Sweetener: In a mixing bowl, whisk together the 4 egg whites and 1 tablespoon of honey or maple syrup until the mixture becomes frothy. This helps incorporate air for a lighter texture.
- Add Coconut: Gradually add the 2.5 cups of shredded coconut into the egg white mixture. Stir thoroughly until all the coconut is coated evenly by the egg whites and sweetener, forming a sticky mixture.
- Form Macaroons: Using a 1 tablespoon-sized cookie scoop, scoop the mixture onto the prepared baking sheet, spacing them evenly. Use your fingers to gently shape and smooth out each macaroon into neat mounds.
- Bake: Place the baking sheet in the preheated oven and bake the macaroons for about 20 minutes or until they turn a golden brown color on the outside, indicating they are cooked through and crispy.
- Prepare Chocolate Melt: While the macaroons cool, chop the 3.5 oz dark chocolate bar into small pieces. Place the chocolate in a bowl and melt it in the microwave in 30-second intervals, stirring between each, until fully melted and smooth.
- Dip Macaroons: Once the macaroons have cooled sufficiently, dip each one into the melted chocolate coating the base or sides as desired. Place the dipped macaroons back onto the parchment-lined baking sheet.
- Set Chocolate: Allow the chocolate-dipped macaroons to cool completely so the chocolate hardens and sets, making them easier to handle and eat.
- Serve and Enjoy: Your delicious homemade Coconut Macaroons with Chocolate are ready to be enjoyed as a delightful snack or dessert.
Notes
- You can substitute honey with maple syrup if you prefer a vegan option, but the recipe includes egg whites so it’s not fully vegan.
- Make sure egg whites are whisked until frothy for better texture and binding of the coconut.
- If you don’t have a cookie scoop, you can use two spoons to shape the macaroons.
- Use a dark chocolate bar of good quality for the best flavor in the coating.
- Store the finished macaroons in an airtight container at room temperature for up to 3 days.
- For a sweeter treat, add a pinch of sugar to the egg whites before mixing with coconut.
