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Double Chocolate Coconut Macaroons Recipe

Double Chocolate Coconut Macaroons Recipe
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★★★★★

5.2 from 24 reviews

These Double Chocolate Coconut Macaroons are a rich, chewy treat combining the tropical flavor of shredded coconut with intense cocoa and chocolate chips, perfect for satisfying any chocolate lover’s craving. Crispy on the outside and soft on the inside, they make a delightful snack or dessert with a beautiful drizzle of melted chocolate.

Ingredients

Scale

Macaroon Mixture

  • 3 large egg whites
  • 1/2 cup granulated sugar
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon kosher salt
  • 3 tablespoons cocoa powder
  • 14 ounce package sweetened shredded coconut
  • 1/4 cup mini chocolate chips

Chocolate Drizzle

  • 1/2 cup mini chocolate chips
  • 1 teaspoon shortening (optional, for melting)

Instructions

  1. Preheat and Prepare: Heat oven to 325°F (163°C). Line a large baking sheet with parchment paper to prevent sticking and for easy cleanup.
  2. Make Egg White Mixture: In a mixing bowl, whisk together 3 large egg whites, 1/2 cup granulated sugar, 1/2 teaspoon vanilla extract, and 1/4 teaspoon kosher salt until well combined and slightly frothy.
  3. Add Cocoa and Coconut: Fold in 3 tablespoons cocoa powder and the entire 14-ounce package of sweetened shredded coconut, stirring gently until evenly incorporated and the mixture appears uniformly chocolatey.
  4. Mix in Chocolate Chips: Stir in 1/4 cup mini chocolate chips to add bursts of melty chocolate within the macaroons.
  5. Form Macaroons: Using an 1/8 cup measuring cup or a small ice cream scoop, drop mounds of batter about 1 inch apart onto the prepared baking sheet to allow room for spreading.
  6. Bake: Place the baking sheet in the preheated oven and bake for 24 minutes until the edges are set and slightly crispy while the centers remain chewy.
  7. Cool: Remove from oven and allow the macaroons to cool completely on the baking sheet to firm up.
  8. Melt Chocolate Drizzle: In a microwave-safe bowl, melt the remaining 1/2 cup mini chocolate chips with 1 teaspoon shortening (if using) in 20-second intervals, stirring until smooth.
  9. Decorate: Drizzle the melted chocolate over the cooled macaroons using a spoon or piping bag for an elegant finish. Let the drizzle set before serving.

Notes

  • For best results, use fresh egg whites at room temperature for optimum volume and texture.
  • The shortening helps the chocolate melt smoothly and prevents it from thickening too quickly.
  • Store macaroons in an airtight container at room temperature for up to 5 days, or refrigerate for longer freshness.
  • For a dairy-free version, substitute chocolate chips with vegan chocolate chips and use coconut oil instead of shortening for melting.
  • To intensify the chocolate flavor, sprinkle a little sea salt on top after drizzling the chocolate.

Nutrition

Keywords: double chocolate macaroons, coconut macaroons, chocolate chip cookies, easy dessert, gluten free treats

Find it online: https://cheframiflavor.com/double-chocolate-coconut-macaroons-recipe/