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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.
Prep Time15 minutes
Cook Time15 minutes
chill time45 minutes
Total Time1 hour 15 minutes
Course: cookies, Dessert
Cuisine: north amarican
Keyword: christmas cookies, coconut, holiday cookies
Servings: 20 cookies
Calories: 167kcal
Author: Julia Pinney

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
US Customary - Metric

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.