These Chocolate Drizzled Coconut Macaroons are soft and chewy and easy to make. Topped with semi sweet chocolate and a little sprinkling of coconut make them a great holiday treat.
It’s November 4th, so I think it’s time to start sharing some Christmas treats! I didn’t use to start sharing until the 1st of December, but my statistics are showing me that so many people are already on the Christmas bandwagon. If you look through the Sweets Section, you’ll find so many treats from years gone by. There are all time family favourites like the Newfoundland Snowballs and Whipped Shortbread as well as lots of newer treats. Take a look around to see if you find your favourites or something you’d like to make this year.
So, today I’m bringing you the first of many holiday treats to come. And these Chocolate Drizzled Coconut Macaroons would make a great addition to a cookie platter this year or just to have with a cup of tea.
What Makes These Cookies Great
- Uses few ingredients – These cookies only require seven ingredients.
- Easy to make – If you are looking for a quick cookie to bake this holiday season, make these. They don’t require a mixer or any special equipment and come together quickly.
- Flavour – These are dense, sweet and chewy. The drizzle of chocolate really sets them off.
Ingredients
- Sugar – I used granulated white sugar. This is the most common type of sugar used in baking.
- Flour – All purpose flour was used in this recipe. In some places, it will be known as plain flour.
- Coconut – Sweetened shredded coconut was used for these macaroons.
- Salt – A common baking ingredient that is used to bring out flavours in the baked goods.
- Egg whites – This recipe only uses egg whites.
- Vanilla extract – A very common baking ingredient that is used to enhance flavours.
- Chocolate chips – I used semi sweet chocolate chips in this recipe. They are simply melted and drizzled over the top.
REMEMBER, The full recipe and ingredient list is found in the recipe card at the end of the post.
Instructions
- Preheat oven – Preheat oven to 325 degrees f and have ready a large baking tray lined with parchment paper.
- Combine egg whites and sugar – In a double boiler set over simmering water, whisk the egg whites with the sugar. Whisk occasionally until they are warm to touch and creamy, about 3 – 5 minutes. Remove from heat.
- Put together the macaroon mixture – Pour the warm mixture into a large mixing bowl and add the flour, salt, coconut and vanilla. Mix well, cover and refrigerate for about 45 minutes to a hour.
- Mount macaroons onto the baking tray – Using a teaspoon or small cookie scoop, spoon small mounds onto your baking tray. Bake for about 10-15 minutes or until slightly toasted on the outside. Repeat for remaining cookies. Cool on a wire rack for about 15-20 minutes.
- Melt chocolate chips – Place the chocolate chips in a glass bowl set over a simmering saucepan of water. Stir until the chocolate melts. Remove from heat.
- Drizzle over chocolate – Using a spoon or a wire whisk, drizzle chocolate over the macaroons. Sprinkle over a small amount of coconut.
- Leave to set – Allow the chocolate to dry completely before storing in any kind of container.
Recipe Tips
- Baking the macaroons – I’ve stated the baking time between 10 – 15 minutes. All ovens bake differently and I know in some ovens they will bake quicker. You will know the macaroons are baked with they are slightly golden at the edges. You don’t want to over bake them or they will be dry.
- Melting chocolate – I like to melt chocolate in a double boiler over simmering water. If you don’t have a double boiler, place the chocolate in a heat proof glass bowl and put it over a simmering saucepan of water. You can’t melt chocolate directly in a saucepan because it will burn. The key is to stir as it melts and remove from heat as soon as it’s melted.
- Drizzling the chocolate – It’s important to drizzle the chocolate when it’s piping hot. It will harden as it cools. You can use a wire whisk to dip in the then drizzle it over the top. Alternatively, use a small spoon. You can also choose to dip them directly into the chocolate.
- Allow chocolate to set – Before storing the macaroons, be sure to allow the chocolate to fully set and dry.
substitutions
- Coconut – I used shredded sweetened coconut for this recipe. Coconut comes in different varieties of coarseness and you can really use any kind you like. Just make sure it’s sweetened coconut for these cookies.
- Chocolate chips – I used semi sweet chocolate chips for this recipe. But you could easily use semi sweet baking chocolate and just cut it into small pieces. Alternatively, you could melt milk chocolate chips or even white chocolate chips.
Serving and Storage
- Serving – These are great on a big mixed platter of cookies to bring to holiday events, parties, potlucks and more. They are also great just on their own with a cup of tea.
- Storage – You can store these in an airtight container on the counter for three days, in the fridge for up to a week or in the freezer for up to three months.
Frequently Asked Questions
What’s the difference between macaroons and macaron?
Both of these cookies share similar ingredients like egg whites, sugar, vanilla and salt. However, macaroons are made with flaked or shredded coconut and macarons are made with ground almonds.
Can you make macaroons without egg whites?
Yes, there are other macaroon recipes where you use condensed milk in place of the egg whites.
Chocolate Drizzled Coconut Macaroons
These Chocolate Drizzled Coconut Macaroons are soft and chewy and easy to make. Topped with semi sweet chocolate and a little sprinkling of coconut make them a great holiday treat.
Servings: 20 cookies
Calories: 167kcal
Ingredients
- 3/4 Cup granulated white sugar
- Pinch salt
- 1/2 Cup all purpose flour
- 3 Cups shredded sweetened coconut
- 4 large egg whites
- 1 Teaspoon vanilla extract
- 1/2 cup semi sweet chocolate chips
- 2 tablespoons shredded sweetened coconut for dusting the cookies after they are baked
Instructions
- Preheat oven to 325 degrees f and have ready a large baking tray lined with parchment paper.
- In a double boiler set over simmering water, whisk the egg whites with the sugar. Whisk occasionally until they are warm to touch and creamy, about 3 – 5 minutes. Remove from heat.
- Pour the warm mixture into a large mixing bowl and add the flour, salt, coconut and vanilla. Mix well, cover and refrigerate for about 45 minutes to a hour.
- Using a teaspoon or small cookie scoop, spoon small mounds onto your baking tray. Bake for about 10-15 minutes or until slightly toasted on the outside. Repeat for remaining cookies. Cool on a wire rack for about 15-20 minutes.
- Place the chocolate chips in a glass bowl set over a simmering saucepan of water. Stir until the chocolate melts. Remove from heat.
- Using a spoon or a wire whisk, drizzle chocolate over the macaroons. Sprinkle over a small amount of coconut.
- Allow the chocolate to dry completely before storing in any kind of container.
*A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.
Notes
- Baking the macaroons – I’ve stated the baking time between 10 – 15 minutes. All ovens bake differently and I know in some ovens they will bake quicker. You will know the macaroons are baked with they are slightly golden at the edges. You don’t want to over bake them or they will be dry.
- Melting chocolate – I like to melt chocolate in a double boiler over simmering water. If you don’t have a double boiler, place the chocolate in a heat proof glass bowl and put it over a simmering saucepan of water. You can’t melt chocolate directly in a saucepan because it will burn. The key is to stir as it melts and remove from heat as soon as it’s melted.
- Drizzling the chocolate – It’s important to drizzle the chocolate when it’s piping hot. It will harden as it cools. You can use a wire whisk to dip in the then drizzle it over the top. Alternatively, use a small spoon. You can also choose to dip them directly into the chocolate.
- Allow chocolate to set – Before storing the macaroons, be sure to allow the chocolate to fully set and dry.
Nutrition Facts
Chocolate Drizzled Coconut Macaroons
Amount Per Serving (1 cookie)
Calories 167
Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 9g56%
Trans Fat 0.004g
Polyunsaturated Fat 0.2g
Monounsaturated Fat 1g
Cholesterol 0.3mg0%
Sodium 17mg1%
Potassium 120mg3%
Carbohydrates 16g5%
Fiber 3g13%
Sugar 10g11%
Protein 2g4%
Vitamin A 2IU0%
Vitamin C 0.2mg0%
Calcium 8mg1%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Thanks For Stopping by & Hope To See You Soon!
