Chocolate Drizzle Coconut Macaroons are made for coconut lovers. These gluten-free macaroons have a chewy coconut center and are topped with a drizzle of sweet chocolate. What more could you ask for?!
Happy Sunday!
The weather has been so nice here in the city, and I’ve been trying to take walks every day. I finally feel like we are entering spring. Which is wonderful because it means we are that much closer to my favorite season: summer.
There’s something about summertime that makes me so happy. Being out in the sun, or hanging at the beach with friends – it really doesn’t matter what I’m doing, as long as I’m outside.
By now it’s no secret that I love coconut. And maybe it’s just me, but I also equate coconuts to spring and summertime. So expect lots of coconut flavored things on the blog over the next few months, starting with these coconut macaroons.
Chewy coconut macaroons…
Coconut macaroons are a really easy desert. Unlike the fancy French macarons, these macaroons don’t require many ingredients, and take only a few minutes to prepare.
I kind of equate these macaroons to the coconut drops we often make in Jamaica because the ingredients are similar (thought the taste is very difference since we do not use shredded coconut). I will definitely make coconut drops for the blog one day.
The base of this desert is eggs whites and sugar. Whisk the egg whites and sugar vigorously until they get foamy, but do not whip to stiff peaks. We don’t want a meringue, which would be the base of a French macaron. For these macaroons, we just want the eggs to serve as a glue for all the shredded coconut. Some recipes use sweetened condensed milk instead of eggs, but I think you get a better coconut flavor with the eggs. It’s totally up to you however!
Once the eggs are ready, fold in the shredded coconut, vanilla extract, and salt. Cover the mixture and let it rest for 1 hour. Then use a mini cookie scoop to shape the macaroons. Bake until golden brown and allow them to cool.
Then comes the fun part, drizzle with melted chocolate! My chocolate drizzle skills are not the best, but who cares when these macaroons taste so good?!
Substitutions
You can swap the egg whites and sugar for sweetened condensed milk.
For another twist, try adding a splash of rum to the mixture!
Looking for more delicious recipes? Try:
Share this recipe…
If you make this recipe, be sure to let me know by rating it and leaving a comment below. I would love to hear from you. And don’t forget to tag @sweetandsorrel on Instagram!
Chocolate Drizzle Coconut Macaroons
Ingredients
- 2 large eggs, room temperature
- 2/3 cup granulated sugar
- 1 tbsp vanilla extract
- 2 1/2 cups finely shredded unsweetened coconut
- 1/4 tsp salt
- 1/4 cup semi-sweet chocolate chips
Instructions
- In a medium bowl, whisk together eggs and granulated sugar for 1 minute, or until thick and foamy.
- Fold vanilla extract, salt and shredded coconut into the egg mixture, making sure coconut is fully coated. Cover with a towel and let the mixture sit at room temperature until the coconut soaks up all the moisture from the egg mixture.
- Preheat oven to 350 degrees F. Line a cookie sheet with parchment paper and set aside.
- Using a 1-1.5 tbsp cookie scoop, shape coconut mixture into small cookies (but do not press flat). Bake for 15-20 minutes, or until golden brown. Remove from oven and let cool.
- Microwave semi-sweet chocolate at 30 second intervals until melted. Use a spoon to drizzle the chocolate over the macaroons. Or you can dip the base of the macaroons into the chocolate. Let the chocolate cool to harden, or eat right away! Enjoy!
Did You Make This Recipe?
Tag @sweetandsorrel on Instagram and hashtag it #sweetandsorrel so we can see all the deliciousness!
