Chocolate Coconut Macaroons

$- 2 ½ cups shredded unsweetened coconut - 1 cup sweetened condensed milk - 1 teaspoon vanilla extract - ½ teaspoon almond extract - ½ cup dark chocolate chips (vegan if desired) - Pinch of salt - Extra melted chocolate for drizzling (optional) These ingredients are the heart of your macaroons. The shredded coconut gives them that lovely texture. Sweetened condensed milk adds sweetness and helps bind everything together. Vanilla and almond extracts give a nice flavor touch. The dark chocolate chips are a must for that chocolatey finish. You can add some fun twists to your macaroons. Consider using: - Toasted nuts, like almonds or pecans - Dried fruits, such as cherries or cranberries - Different extracts, like coconut or mint These options let you play with flavors. Each variation can make your macaroons even more special. If you don't have an ingredient, no worries! Here are some swaps: - Use sweetened coconut if unsweetened is not available. Just adjust the sugar. - Swap almond extract with more vanilla extract for a different taste. - Use dairy-free chocolate chips for a vegan treat. These substitutions keep your recipe flexible. They allow you to work with what you have on hand while still making delicious treats. {{ingredient_image_1}} Making chocolate coconut macaroons is fun and easy. First, gather all your ingredients. You will need shredded coconut, sweetened condensed milk, vanilla extract, almond extract, dark chocolate chips, and a pinch of salt. Preheat your oven to 325°F (163°C). Line a baking sheet with parchment paper. This helps with easy cleanup. 1. In a large mixing bowl, mix the shredded coconut, sweetened condensed milk, vanilla extract, almond extract, and a pinch of salt. Stir until everything is combined. 2. Use a small cookie scoop or tablespoon. Form small mounds of the coconut mixture. Place them on the baking sheet, leaving space between each mound. 3. Bake in the oven for 15-20 minutes. Look for a light golden brown on top. This shows they are ready. 4. While they bake, melt the dark chocolate chips. Use a microwave-safe bowl. Heat in 30-second intervals, stirring until smooth. 5. After baking, let the macaroons cool for about 10 minutes. Dip the bottoms into the melted chocolate. Allow excess chocolate to drip off before returning them to the parchment. You can also drizzle chocolate on top if you like. When shaping the macaroons, keep them uniform in size for even baking. If they stick, wet your hands a little. This helps form the mounds easily. Make sure to space them out on the sheet. They expand slightly while baking. Always check them at the 15-minute mark to avoid burning. If you want a glossy finish, let the chocolate set in the fridge for about 30 minutes after dipping or drizzling. Enjoy creating these delightful treats! When making chocolate coconut macaroons, avoid using sweetened coconut. It makes the macaroons too sweet. Also, don’t skip the salt. A pinch of salt balances the flavors well. Ensure your oven is preheated before baking. If it’s not hot enough, the macaroons won’t rise properly. Lastly, don’t overcrowd the baking sheet. Leave space between each mound for even baking. To get the best chocolate coconut macaroons, use high-quality dark chocolate. This chocolate adds a rich flavor. I recommend using unsweetened shredded coconut. It gives a nice texture and flavor. Sweetened condensed milk is key for binding. Make sure it’s fresh for the best taste. Using both vanilla and almond extracts adds depth to the flavor. To achieve those golden tops, watch the baking time closely. Bake for 15-20 minutes, checking often. The macaroons should turn golden brown, not dark. If they start to brown too quickly, lower the oven temperature slightly. After baking, let them cool for ten minutes before adding chocolate. This helps them hold their shape better. Remember, practice makes perfect! Pro Tips Use Fresh Coconut: For an extra burst of flavor, consider using fresh grated coconut instead of packaged shredded coconut. Monitor Baking Time: Keep an eye on the macaroons as they bake; ovens can vary, and you want them to turn golden but not dark brown. Chill Before Dipping: If the macaroons are too warm, they may fall apart when dipped in chocolate. Allow them to cool completely first. Experiment with Flavors: Feel free to add different extracts like coconut or orange for a unique twist on the classic macaroon flavor. {{image_2}} You can easily make chocolate coconut macaroons more fun. Try adding spices like cinnamon or nutmeg for warmth. A splash of orange or lemon zest can brighten the flavor. If you love coffee, mix in instant espresso powder. These small changes can make a big difference. These macaroons are naturally gluten-free since they use coconut. To make them vegan, choose dairy-free chocolate chips. Use sweetened condensed coconut milk instead of regular condensed milk. This way, everyone can enjoy your tasty treats without worry. Get creative with toppings! You can drizzle extra melted chocolate on top. For a crunch, sprinkle chopped nuts or seeds. Shredded fruit, like dried mango or pineapple, adds unique flavor. You can even dip them in white chocolate for a fun twist. The options are endless, so have fun experimenting! To keep your chocolate coconut macaroons fresh, store them in an airtight container. Place parchment paper between layers to avoid sticking. This method keeps them soft and chewy. Store the container in a cool, dry place away from sunlight. Freezing macaroons is simple. First, let them cool completely. Then, place them on a baking sheet in a single layer. Freeze until solid. Once frozen, move them to a freezer-safe bag or container. They can last up to three months in the freezer. When stored properly, chocolate coconut macaroons last up to a week at room temperature. If you refrigerate them, they can last longer but may lose some chewiness. Always check for any signs of spoilage before enjoying your treats. Macaroons and macarons are not the same. Macaroons are chewy, coconut-based treats. They are made with shredded coconut and condensed milk. Macarons are light, meringue cookies filled with cream. They use almond flour and egg whites. The two desserts have different textures and flavors. You can spot them easily by their looks. Yes, you can use sweetened coconut. Sweetened coconut adds extra sugar to the recipe. This can make your macaroons sweeter. If you prefer less sweetness, stick to unsweetened coconut. You can balance the sweetness with other ingredients. You can replace condensed milk with egg whites and sugar. Mix 2 egg whites with ½ cup sugar. Whip them until soft peaks form. Then, fold in 2 ½ cups shredded coconut. This method gives you a different texture but still tasty treats. Yes, you can use milk chocolate. Milk chocolate gives a creamier taste. Dark chocolate is richer and less sweet. Choose what you like best. You can also try white chocolate for a fun twist. You can keep chocolate coconut macaroons for up to one week. Store them in an airtight container at room temperature. For longer storage, place them in the fridge. They can last about two weeks in the fridge. In this blog post, we explored key ingredients needed for delicious chocolate coconut macaroons. We discussed options for variations and substitutions. You learned step-by-step instructions for baking, along with tips to avoid common mistakes. We also covered how to store your treats properly and answered frequently asked questions. Use this guide to create your perfect macaroons at home. Enjoy your baking journey!$

Chocolate Coconut Macaroons

Deliciously chewy macaroons made with shredded coconut and dipped in dark chocolate.

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Prep Time 15

Cook Time 20

Total Time 50

Course Dessert

Cuisine American

Servings 20

Calories 150 kcal

Ingredients

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

Instructions

Preheat your oven to 325°F (163°C) and line a baking sheet with parchment paper.
In a large mixing bowl, combine the shredded coconut, sweetened condensed milk, vanilla extract, almond extract, and a pinch of salt. Stir until all the ingredients are well incorporated.
Using a small cookie scoop or a tablespoon, form small mounds of the coconut mixture and place them on the prepared baking sheet, leaving some space between each mound.
Bake in the preheated oven for 15-20 minutes, or until the tops are lightly golden brown.
While the macaroons are baking, melt the dark chocolate chips in a microwave-safe bowl in 30-second intervals, stirring between each, until smooth.
Once the macaroons are out of the oven, let them cool for about 10 minutes. Then, dip the bottoms of each macaroon into the melted chocolate, letting the excess drip off before placing them back on the parchment. Alternatively, you can drizzle melted chocolate over the tops for a decorative finish.
Allow the chocolate to set by placing the macaroons in the refrigerator for about 30 minutes.

Notes

Optional to drizzle extra melted chocolate for decoration.

Keyword chocolate, coconut, dessert, macaroons