These chocolate coconut macaroons are the easiest cookies to make, crisp on the outside, flaky inside, then there’s this bottom layer of chocolate that compliments coconut so well, delicious and gluten free!
I never thought that coconut macaroons were so easy to make, they’re a dump all the ingredients in a bowl, mix and bake kind of recipe. No mixer involved, no extra dish washing, how about that?
If you like, when forming your balls of coconut, you can add a few chocolate chips or an almond in the center. I did not do it here as I like my macaroons plain.
Looking for cookie or dessert recipes? Check my “Sweet” category for various dessert, candy and other sweet treat recipes!
- 20 cookies
- 0 h 45
3/4 cup (230 g.) sweetened condensed milk
1 1/2 tsp pure vanilla extract
1/4 tsp salt
1 large egg white
2 1/2 cups (200 g.) shredded coconut
1/2 cup (25 g.) shredded coconut
2 oz. (50 g.) semisweet chocolate, chopped
Pre-heat your oven at 350°F (175°C), line a baking sheet with parchment paper or a silicon mat, add the 1/2 cup shredded coconut into a shallow bowl
Into a medium sized bowl, add the condensed milk, vanilla extract, egg white and salt, whisk until thoroughly combined
Add the shredded coconut and combine with a spatula until all the coconut is moistened and the mixture holds together
Form the dough into balls with a small ice cream scoop, roll each ball into the remaining shredded coconut. Place each ball on the prepared baking sheet, about 2 inches (5 cm) apart
Into the oven for about 20 minutes or until slightly golden. Let cool completely into the baking sheet, do not touch as the macaroons are very fragile at this stage
Meanwhile melt the chocolate into a heatproof bowl placed over a pan of simmering water stirring constantly, pour the melted chocolate into a small shallow bowl
Dip the bottom of macaroons into the melted chocolate and place back on the baking sheet until the chocolate hardens, if your kitchen is too warm, place the tray in your fridge for 30 minutes