Chocolate Coconut Macaroons Simple and Sweet Treat

ByZara
- 2 ½ cups shredded unsweetened coconut - 1 cup sweetened condensed milk - ½ cup dark chocolate chips These main ingredients create a sweet and chewy treat. Shredded coconut gives a great texture. Sweetened condensed milk adds rich sweetness. Dark chocolate adds a delicious contrast. - 1 teaspoon pure vanilla extract - ½ teaspoon almond extract - A pinch of sea salt Vanilla and almond extracts bring warmth and depth. Sea salt balances the sweetness. Just a pinch enhances the overall flavor. - Extra melted chocolate for drizzling Drizzling extra chocolate makes these macaroons even better. It adds a fun look and more chocolate taste. You can skip it or make it fancy! {{ingredient_image_2}} Set your oven to 325°F (163°C). While it heats up, line a baking sheet with parchment paper. This step stops the macaroons from sticking and helps with cleanup. In a large bowl, mix the shredded coconut, sweetened condensed milk, vanilla extract, almond extract, and a pinch of sea salt. Stir these together until they form a sticky and cohesive mixture. The texture should be thick but not dry. Use a small cookie scoop or a tablespoon to make small mounds of the coconut mixture. Place them on the lined baking sheet, leaving space between each mound. Bake in the preheated oven for 15 to 20 minutes. Watch closely for a golden-brown color on top. This means they are ready! To ensure even baking, space the mounds well. This allows hot air to circulate. I recommend leaving about an inch between each mound. This helps them bake evenly. To avoid burnt tops, keep a close eye on your macaroons. Check them around 15 minutes. If they start to brown too quickly, cover them lightly with foil. This can help protect the tops while they finish baking. The best way to melt chocolate is in the microwave. Use a microwave-safe bowl. Heat the chocolate chips in 30-second intervals. Stir after each interval until smooth. If you prefer not to use dark chocolate, try milk or white chocolate instead. They work just as well. You can also use dairy-free chocolate for a vegan option. Let the macaroons cool on the baking sheet for about 10 minutes. This helps them firm up. After 10 minutes, dip the bottoms in melted chocolate. Return them to the parchment paper to set. For the chocolate to harden, refrigerate the macaroons for about 30 minutes. This gives you that perfect chocolate coating. Store them in an airtight container once set. Pro Tips Use Fresh Coconut: For a more intense coconut flavor, try using fresh shredded coconut instead of dried. This will add moisture and freshness to your macaroons. Chill for Better Texture: If you find the mixture too sticky to work with, chill it in the refrigerator for about 15 minutes before shaping. This will make it easier to form mounds. Experiment with Flavors: Feel free to add different extracts or flavorings, such as rum or orange zest, to customize the flavor of your macaroons. Storage Tips: Store the macaroons in an airtight container at room temperature for up to a week or freeze them for longer storage. Just make sure to separate layers with parchment paper. {{image_4}} You can change the flavor of your macaroons easily. Adding a few drops of coconut or lemon extract can give a lovely twist. You can even mix in cocoa powder for a richer chocolate flavor. Just a tablespoon will add a nice depth to your macaroons. If you want vegan options, swap the sweetened condensed milk with coconut cream. This keeps the creamy texture while making it plant-based. For those looking to cut sugar, use a sugar-free sweetened condensed milk. This way, you can enjoy your treat guilt-free. Get creative with toppings! You can sprinkle shredded coconut on top for a fun look. Chopped nuts also add a nice crunch. If you want to impress, try drizzling melted chocolate over the tops. Use a fork to create beautiful patterns. To keep your chocolate coconut macaroons fresh, choose airtight containers. Glass jars or plastic containers work well. Make sure they are sealed tightly to prevent air from getting in. Store the macaroons at room temperature. Keep them away from heat and moisture. A cool, dry place is best for storing. Chocolate coconut macaroons can last about a week when stored properly. After that, they may start to lose flavor. Check for any signs of spoilage. If they smell off or feel hard, it’s best to toss them. Fresh macaroons will feel soft and moist on the inside. Freezing is a great way to save macaroons for later. To freeze, layer them in a freezer-safe container. Place parchment paper between each layer to prevent sticking. They can stay in the freezer for up to three months. When you want to eat them, take them out and let them thaw in the fridge. This keeps their texture nice and chewy. If you want them quicker, you can leave them at room temperature for a few hours. Enjoy your sweet treat anytime! Chocolate coconut macaroons are sweet, chewy treats made with coconut and chocolate. They are small, mound-shaped cookies. The key ingredients include shredded coconut, sweetened condensed milk, and dark chocolate. The macaroons have a crispy outer layer and a soft inside. Their rich, sweet flavor makes them a popular dessert. Yes, you can make macaroons without condensed milk. You can use alternatives like aquafaba or nut butter. These substitutes help bind the coconut without dairy. For a vegan option, try using coconut cream. The texture may differ, but you can still create a delicious treat. You can tell macaroons are done baking by their color. Look for a golden brown top. The edges should also feel firm to the touch. If they are still soft, give them a few more minutes. Let them cool slightly to check their texture before serving. In this post, we explored how to make delicious chocolate coconut macaroons. We looked at key ingredients, step-by-step instructions, and tips for baking. Variations let you customize these treats, catering to different diets. Storage advice keeps your macaroons fresh for longer. Whether you choose to drizzle extra chocolate or mix in new flavors, your macaroons will impress. Enjoy the process and the tasty results. Now, you’re ready to create your own batch!

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Are you ready for a sweet treat that’s both simple and delicious? Chocolate coconut macaroons are the perfect way to indulge your sweet tooth. With just a few key ingredients like shredded coconut and dark chocolate chips, you can whip up these delightful bites in no time. Join me as I share my easy recipe and tasty tips to make your macaroons the best they can be! Let’s dive in!

Why I Love This Recipe

  1. Quick and Easy: This recipe requires minimal prep time and simple ingredients, making it perfect for a last-minute dessert.
  2. Deliciously Indulgent: The combination of chocolate and coconut creates a rich and satisfying treat that satisfies any sweet tooth.
  3. Customizable: You can easily adjust the sweetness or use different types of chocolate to match your preferences.
  4. Perfect for Sharing: These macaroons are great for parties or as gifts, allowing you to spread the joy of homemade treats.

Ingredients

Main Ingredients

– 2 ½ cups shredded unsweetened coconut

– 1 cup sweetened condensed milk

– ½ cup dark chocolate chips

These main ingredients create a sweet and chewy treat. Shredded coconut gives a great texture. Sweetened condensed milk adds rich sweetness. Dark chocolate adds a delicious contrast.

Flavor Enhancers

– 1 teaspoon pure vanilla extract

– ½ teaspoon almond extract

– A pinch of sea salt

Vanilla and almond extracts bring warmth and depth. Sea salt balances the sweetness. Just a pinch enhances the overall flavor.

Optional Add-ons

– Extra melted chocolate for drizzling

Drizzling extra chocolate makes these macaroons even better. It adds a fun look and more chocolate taste. You can skip it or make it fancy!

Step-by-Step Instructions

Preheat the Oven

Set your oven to 325°F (163°C). While it heats up, line a baking sheet with parchment paper. This step stops the macaroons from sticking and helps with cleanup.

Mixing the Ingredients

In a large bowl, mix the shredded coconut, sweetened condensed milk, vanilla extract, almond extract, and a pinch of sea salt. Stir these together until they form a sticky and cohesive mixture. The texture should be thick but not dry.

Shaping and Baking

Use a small cookie scoop or a tablespoon to make small mounds of the coconut mixture. Place them on the lined baking sheet, leaving space between each mound. Bake in the preheated oven for 15 to 20 minutes. Watch closely for a golden-brown color on top. This means they are ready!

Tips & Tricks

Perfecting the Macaroons

To ensure even baking, space the mounds well. This allows hot air to circulate. I recommend leaving about an inch between each mound. This helps them bake evenly.

To avoid burnt tops, keep a close eye on your macaroons. Check them around 15 minutes. If they start to brown too quickly, cover them lightly with foil. This can help protect the tops while they finish baking.

Melting Chocolate

The best way to melt chocolate is in the microwave. Use a microwave-safe bowl. Heat the chocolate chips in 30-second intervals. Stir after each interval until smooth.

If you prefer not to use dark chocolate, try milk or white chocolate instead. They work just as well. You can also use dairy-free chocolate for a vegan option.

Cooling and Setting

Let the macaroons cool on the baking sheet for about 10 minutes. This helps them firm up. After 10 minutes, dip the bottoms in melted chocolate. Return them to the parchment paper to set.

For the chocolate to harden, refrigerate the macaroons for about 30 minutes. This gives you that perfect chocolate coating. Store them in an airtight container once set.

Pro Tips

  1. Use Fresh Coconut: For a more intense coconut flavor, try using fresh shredded coconut instead of dried. This will add moisture and freshness to your macaroons.
  2. Chill for Better Texture: If you find the mixture too sticky to work with, chill it in the refrigerator for about 15 minutes before shaping. This will make it easier to form mounds.
  3. Experiment with Flavors: Feel free to add different extracts or flavorings, such as rum or orange zest, to customize the flavor of your macaroons.
  4. Storage Tips: Store the macaroons in an airtight container at room temperature for up to a week or freeze them for longer storage. Just make sure to separate layers with parchment paper.

Variations

Flavor Variations

You can change the flavor of your macaroons easily. Adding a few drops of coconut or lemon extract can give a lovely twist. You can even mix in cocoa powder for a richer chocolate flavor. Just a tablespoon will add a nice depth to your macaroons.

Dietary Alternatives

If you want vegan options, swap the sweetened condensed milk with coconut cream. This keeps the creamy texture while making it plant-based. For those looking to cut sugar, use a sugar-free sweetened condensed milk. This way, you can enjoy your treat guilt-free.

Topping Ideas

Get creative with toppings! You can sprinkle shredded coconut on top for a fun look. Chopped nuts also add a nice crunch. If you want to impress, try drizzling melted chocolate over the tops. Use a fork to create beautiful patterns.

Storage Info

Storing Macaroons

To keep your chocolate coconut macaroons fresh, choose airtight containers. Glass jars or plastic containers work well. Make sure they are sealed tightly to prevent air from getting in. Store the macaroons at room temperature. Keep them away from heat and moisture. A cool, dry place is best for storing.

Shelf Life

Chocolate coconut macaroons can last about a week when stored properly. After that, they may start to lose flavor. Check for any signs of spoilage. If they smell off or feel hard, it’s best to toss them. Fresh macaroons will feel soft and moist on the inside.

Freezing Macaroons

Freezing is a great way to save macaroons for later. To freeze, layer them in a freezer-safe container. Place parchment paper between each layer to prevent sticking. They can stay in the freezer for up to three months. When you want to eat them, take them out and let them thaw in the fridge. This keeps their texture nice and chewy. If you want them quicker, you can leave them at room temperature for a few hours. Enjoy your sweet treat anytime!

FAQs

What are chocolate coconut macaroons?

Chocolate coconut macaroons are sweet, chewy treats made with coconut and chocolate. They are small, mound-shaped cookies. The key ingredients include shredded coconut, sweetened condensed milk, and dark chocolate. The macaroons have a crispy outer layer and a soft inside. Their rich, sweet flavor makes them a popular dessert.

Can I make macaroons without condensed milk?

Yes, you can make macaroons without condensed milk. You can use alternatives like aquafaba or nut butter. These substitutes help bind the coconut without dairy. For a vegan option, try using coconut cream. The texture may differ, but you can still create a delicious treat.

How do I know when they are done baking?

You can tell macaroons are done baking by their color. Look for a golden brown top. The edges should also feel firm to the touch. If they are still soft, give them a few more minutes. Let them cool slightly to check their texture before serving.

In this post, we explored how to make delicious chocolate coconut macaroons. We looked at key ingredients, step-by-step instructions, and tips for baking. Variations let you customize these treats, catering to different diets. Storage advice keeps your macaroons fresh for longer.

Whether you choose to drizzle extra chocolate or mix in new flavors, your macaroons will impress. Enjoy the process and the tasty results. Now, you’re ready to create your own batc

- 2 ½ cups shredded unsweetened coconut - 1 cup sweetened condensed milk - ½ cup dark chocolate chips These main ingredients create a sweet and chewy treat. Shredded coconut gives a great texture. Sweetened condensed milk adds rich sweetness. Dark chocolate adds a delicious contrast. - 1 teaspoon pure vanilla extract - ½ teaspoon almond extract - A pinch of sea salt Vanilla and almond extracts bring warmth and depth. Sea salt balances the sweetness. Just a pinch enhances the overall flavor. - Extra melted chocolate for drizzling Drizzling extra chocolate makes these macaroons even better. It adds a fun look and more chocolate taste. You can skip it or make it fancy! {{ingredient_image_2}} Set your oven to 325°F (163°C). While it heats up, line a baking sheet with parchment paper. This step stops the macaroons from sticking and helps with cleanup. In a large bowl, mix the shredded coconut, sweetened condensed milk, vanilla extract, almond extract, and a pinch of sea salt. Stir these together until they form a sticky and cohesive mixture. The texture should be thick but not dry. Use a small cookie scoop or a tablespoon to make small mounds of the coconut mixture. Place them on the lined baking sheet, leaving space between each mound. Bake in the preheated oven for 15 to 20 minutes. Watch closely for a golden-brown color on top. This means they are ready! To ensure even baking, space the mounds well. This allows hot air to circulate. I recommend leaving about an inch between each mound. This helps them bake evenly. To avoid burnt tops, keep a close eye on your macaroons. Check them around 15 minutes. If they start to brown too quickly, cover them lightly with foil. This can help protect the tops while they finish baking. The best way to melt chocolate is in the microwave. Use a microwave-safe bowl. Heat the chocolate chips in 30-second intervals. Stir after each interval until smooth. If you prefer not to use dark chocolate, try milk or white chocolate instead. They work just as well. You can also use dairy-free chocolate for a vegan option. Let the macaroons cool on the baking sheet for about 10 minutes. This helps them firm up. After 10 minutes, dip the bottoms in melted chocolate. Return them to the parchment paper to set. For the chocolate to harden, refrigerate the macaroons for about 30 minutes. This gives you that perfect chocolate coating. Store them in an airtight container once set. Pro Tips Use Fresh Coconut: For a more intense coconut flavor, try using fresh shredded coconut instead of dried. This will add moisture and freshness to your macaroons. Chill for Better Texture: If you find the mixture too sticky to work with, chill it in the refrigerator for about 15 minutes before shaping. This will make it easier to form mounds. Experiment with Flavors: Feel free to add different extracts or flavorings, such as rum or orange zest, to customize the flavor of your macaroons. Storage Tips: Store the macaroons in an airtight container at room temperature for up to a week or freeze them for longer storage. Just make sure to separate layers with parchment paper. {{image_4}} You can change the flavor of your macaroons easily. Adding a few drops of coconut or lemon extract can give a lovely twist. You can even mix in cocoa powder for a richer chocolate flavor. Just a tablespoon will add a nice depth to your macaroons. If you want vegan options, swap the sweetened condensed milk with coconut cream. This keeps the creamy texture while making it plant-based. For those looking to cut sugar, use a sugar-free sweetened condensed milk. This way, you can enjoy your treat guilt-free. Get creative with toppings! You can sprinkle shredded coconut on top for a fun look. Chopped nuts also add a nice crunch. If you want to impress, try drizzling melted chocolate over the tops. Use a fork to create beautiful patterns. To keep your chocolate coconut macaroons fresh, choose airtight containers. Glass jars or plastic containers work well. Make sure they are sealed tightly to prevent air from getting in. Store the macaroons at room temperature. Keep them away from heat and moisture. A cool, dry place is best for storing. Chocolate coconut macaroons can last about a week when stored properly. After that, they may start to lose flavor. Check for any signs of spoilage. If they smell off or feel hard, it’s best to toss them. Fresh macaroons will feel soft and moist on the inside. Freezing is a great way to save macaroons for later. To freeze, layer them in a freezer-safe container. Place parchment paper between each layer to prevent sticking. They can stay in the freezer for up to three months. When you want to eat them, take them out and let them thaw in the fridge. This keeps their texture nice and chewy. If you want them quicker, you can leave them at room temperature for a few hours. Enjoy your sweet treat anytime! Chocolate coconut macaroons are sweet, chewy treats made with coconut and chocolate. They are small, mound-shaped cookies. The key ingredients include shredded coconut, sweetened condensed milk, and dark chocolate. The macaroons have a crispy outer layer and a soft inside. Their rich, sweet flavor makes them a popular dessert. Yes, you can make macaroons without condensed milk. You can use alternatives like aquafaba or nut butter. These substitutes help bind the coconut without dairy. For a vegan option, try using coconut cream. The texture may differ, but you can still create a delicious treat. You can tell macaroons are done baking by their color. Look for a golden brown top. The edges should also feel firm to the touch. If they are still soft, give them a few more minutes. Let them cool slightly to check their texture before serving. In this post, we explored how to make delicious chocolate coconut macaroons. We looked at key ingredients, step-by-step instructions, and tips for baking. Variations let you customize these treats, catering to different diets. Storage advice keeps your macaroons fresh for longer. Whether you choose to drizzle extra chocolate or mix in new flavors, your macaroons will impress. Enjoy the process and the tasty results. Now, you’re ready to create your own batch!

Chocolate Coconut Macaroons

Deliciously chewy macaroons made with shredded coconut and drizzled with dark chocolate.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 50 minutes
Course Dessert
Cuisine American
Servings 20
Calories 150 kcal

Ingredients
  

  • 2.5 cups shredded unsweetened coconut
  • 1 cup sweetened condensed milk
  • 1 teaspoon pure vanilla extract
  • 0.5 teaspoon almond extract
  • 0.5 cup dark chocolate chips
  • 1 pinch sea salt
  • to taste extra melted chocolate for drizzling

Instructions
 

  • Preheat your oven to 325°F (163°C). While the oven is heating, line a baking sheet with parchment paper to prevent sticking and make cleanup easier.
  • In a large mixing bowl, combine the shredded coconut, sweetened condensed milk, pure vanilla extract, almond extract, and a pinch of sea salt. Mix these ingredients thoroughly until they form a cohesive mixture.
  • Using a small cookie scoop or a tablespoon, portion out the coconut mixture into small mounds. Place these mounds on the prepared baking sheet, ensuring that there is space between each mound to allow for even baking.
  • Bake the macaroons in the preheated oven for 15 to 20 minutes, or until the tops are a beautiful golden brown. Keep an eye on them to make sure they don’t burn!
  • While the macaroons are baking, melt the dark chocolate chips in a microwave-safe bowl. Heat in 30-second intervals, stirring after each interval until the chocolate is completely smooth and melted.
  • After baking, remove the macaroons from the oven and let them cool on the baking sheet for about 10 minutes. Once cooled, dip the bottoms of each macaroon into the melted chocolate, allowing the excess to drip off before returning them to the parchment paper. If preferred, you can drizzle the melted chocolate over the tops of the macaroons for an elegant finish.
  • For the chocolate to set perfectly, refrigerate the macaroons for about 30 minutes to harden the chocolate coating.

Notes

Arrange the macaroons on a decorative platter, and consider garnishing with a sprinkle of shredded coconut or a dusting of cocoa powder for an extra touch of elegance.
Keyword chocolate, coconut, dessert, macaroons

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