If you adore the combination of sweet, chewy coconut and rich chocolate, you are going to absolutely fall in love with this Coconut Macaroon Cookies with Chocolate Drizzle Recipe. These delightful treats bring together the tropical flavor of shredded coconut with a luscious chocolate finish, creating a cookie that is both simple and irresistibly fancy at the same time. Whether you want a snack to brighten your afternoon or a charming dessert to impress guests, these macaroons are sure to become a beloved staple in your kitchen.
Ingredients You’ll Need
This Coconut Macaroon Cookies with Chocolate Drizzle Recipe relies on just a handful of essential ingredients that balance texture, sweetness, and flavor perfectly. Each ingredient plays a key role in making these cookies wonderfully chewy, lightly golden, and decadently topped with chocolate.
- Sweetened shredded coconut (14 ounces/396g): Provides the chewy, tropical core of the macaroons with a natural sweetness and texture.
- Sweetened condensed milk (â…” cup/160ml): Acts as the binder and adds creamy sweetness to hold the coconut together without losing softness.
- Vanilla extract (1 teaspoon): Enhances the overall flavor by adding warm, fragrant notes that complement coconut perfectly.
- Salt (½ teaspoon): Balances the sweetness and brings out deeper flavors in the coconut and chocolate.
- Egg whites (2 large, room temperature): Whipped to stiff peaks, they lighten the mixture and help give the cookies a delicate lift and structure.
- Semi-sweet chocolate chips or bars (6 ounces/170g): Melts smoothly to provide a luscious drizzle or dip, adding a delicious finish and contrast.
How to Make Coconut Macaroon Cookies with Chocolate Drizzle Recipe
Step 1: Preheat and Prepare Baking Sheets
Begin by preheating your oven to 325°F (163°C) and lining two rimmed baking sheets with parchment paper. This ensures your macaroons bake evenly without sticking, making cleanup easier and preserving their golden edges.
Step 2: Combine the Coconut Mixture
In a large bowl, stir together the shredded coconut, sweetened condensed milk, vanilla extract, and salt. This builds the rich, sweet base of your macaroons, melding those irresistible flavors before adding the airy egg whites.
Step 3: Whip Egg Whites to Stiff Peaks
Using a mixer, beat the egg whites on high speed until stiff peaks form, which usually takes about 3 minutes. These whipped whites are essential for creating a light, tender texture in your macaroons, turning what might be dense into a soft cloud of coconut goodness.
Step 4: Gently Fold Egg Whites Into Coconut Mixture
Carefully fold the whipped egg whites into the coconut mixture, preserving as much air as possible. This delicate step ensures your macaroons rise slightly and maintain a soft, chewy quality instead of becoming heavy.
Step 5: Scoop and Bake the Macaroons
Using a 1½-tablespoon scoop, place dollops of the batter onto the prepared baking sheets, spacing them about 1 inch apart to allow even cooking. Bake one sheet at a time for 20 to 25 minutes, or until the tops and bottom edges turn a beautiful golden brown. Allow them to cool completely on the pan before moving on.
Step 6: Melt the Chocolate
Place the semi-sweet chocolate in a microwave-safe bowl, and heat it on high in 30-second intervals, stirring after each, until smooth and fully melted. This silky chocolate will be the perfect finish to your Coconut Macaroon Cookies with Chocolate Drizzle Recipe.
Step 7: Dip or Drizzle the Cookies with Chocolate
For the classic touch, dip the bottom of each cookie into the melted chocolate, then return them to the lined baking sheets. Alternatively, drizzle the top for a more delicate, decorative look. Allow the chocolate to set at room temperature for about an hour before serving or storing.
How to Serve Coconut Macaroon Cookies with Chocolate Drizzle Recipe
Garnishes
To elevate your presentation, sprinkle a tiny pinch of sea salt over the chocolate while it’s still wet for a sophisticated salty-sweet combo. Toasted coconut flakes can add a lovely crunch if you’d like to boost the texture further.
Side Dishes
These macaroons pair wonderfully with a hot cup of coffee or a creamy latte for a cozy afternoon snack. For a dessert spread, offer fresh berries or a light citrus sorbet to contrast the rich, sweet cookies.
Creative Ways to Present
Try stacking the cookies in a glass jar layered with wax paper, tied with a ribbon, and gifted to friends for a charming homemade treat. Or arrange them on a decorative platter with drizzled chocolate patterns and edible flowers for an impressive party dessert.
Make Ahead and Storage
Storing Leftovers
Keep your Coconut Macaroon Cookies with Chocolate Drizzle Recipe fresh by storing them in an airtight container at room temperature. They will stay chewy and delicious for up to one week, making them a perfect make-ahead treat.
Freezing
If you want to keep these goodies longer, freeze the cooled cookies in a single layer on a baking sheet, then transfer to a freezer-safe container. They maintain their texture and flavor well and can be stored for up to 3 months.
Reheating
To enjoy your macaroons warm, simply let frozen cookies thaw at room temperature, or warm them briefly in a low oven (around 300°F) for 5 minutes. This revives their chewy texture and brings out the chocolate’s aroma beautifully.
FAQs
Can I use unsweetened shredded coconut instead of sweetened?
Yes, but the texture and sweetness will change slightly. You might want to add a bit more sweetened condensed milk or a touch of sugar to compensate since unsweetened coconut is less sweet.
Is it necessary to use egg whites at room temperature?
Room temperature egg whites whip up better and faster, resulting in stiffer peaks that improve the cookie’s texture. Using cold egg whites can make it harder to achieve the right consistency.
Can I substitute the semi-sweet chocolate for dark chocolate?
Absolutely! Dark chocolate adds a richer, slightly less sweet flavor that pairs beautifully with the coconut. Just use a good quality dark chocolate for melting to ensure smooth drizzling or dipping.
What’s the best way to prevent these cookies from sticking to the pan?
Using parchment paper is key for this recipe. It creates a non-stick surface and makes cleanup so much easier. You can also use silicone baking mats as a reusable alternative.
Can I drizzle the chocolate on top instead of dipping?
Yes, drizzling is a lovely option if you prefer a more delicate chocolate touch. It creates an elegant look while still adding that rich flavor without fully coating the cookie’s bottom.
Final Thoughts
If you’re searching for a delightfully chewy, sweet, and chocolatey cookie that feels both special and approachable, this Coconut Macaroon Cookies with Chocolate Drizzle Recipe is a must-try. It’s a perfect way to brighten your day or impress loved ones with something homemade and heartfelt. So preheat that oven, gather your ingredients, and get ready to enjoy some seriously scrumptious bites of tropical heaven!
Print
Coconut Macaroon Cookies with Chocolate Drizzle Recipe
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These chewy Coconut Macaroons are a delightful treat made with sweetened shredded coconut, sweetened condensed milk, and fluffy egg whites for a light texture. Baked to golden perfection and dipped in rich semi-sweet chocolate, they offer a perfect balance of sweetness and texture. Easy to prepare and perfect for any occasion, these macaroons are sure to satisfy your coconut cravings.
Ingredients
Coconut Mixture
- 1 14-ounce (396g) bag sweetened shredded coconut
- â…” cup sweetened condensed milk (160ml)
- 1 teaspoon vanilla extract
- ½ teaspoon salt
Egg Whites
- 2 large egg whites (room temperature)
Chocolate Coating
- 6 ounces semi-sweet chocolate chips or chopped bars (170g)
Instructions
- Preheat Oven: Preheat the oven to 325°F (163°C). Line two rimmed baking sheets with parchment paper to prevent the macaroons from sticking.
- Mix Coconut Base: In a large bowl, combine the shredded coconut, sweetened condensed milk, vanilla extract, and salt. Stir thoroughly to create a homogenous mixture.
- Beat Egg Whites: In a separate larger bowl, beat the egg whites at high speed until stiff peaks form—this typically takes about 3 minutes. This will give the macaroons their light and airy texture.
- Combine Mixtures: Gently fold the beaten egg whites into the coconut mixture, being careful not to deflate the egg whites to maintain the fluffiness.
- Scoop Cookies: Using a 1½-tablespoon scoop, place scoops of the batter onto the prepared baking sheets, spacing each about 1 inch apart to allow for slight spreading.
- Bake: Bake one sheet at a time for 20 to 25 minutes or until the tops and bottom edges of the macaroons turn golden brown. Remove from oven and allow them to cool completely on the baking sheet.
- Melt Chocolate: Place the semi-sweet chocolate in a microwave-safe bowl and microwave in 30-second intervals, stirring between each, until the chocolate is smooth and fully melted.
- Dip or Drizzle: Dip the bottom of each cooled macaroon in the melted chocolate, or alternatively, drizzle the chocolate on top. Place the chocolate-dipped macaroons back on the lined baking sheets.
- Set Chocolate: Allow the chocolate to set completely at room temperature for about 1 hour before serving or storing.
- Storage: Store the macaroons in an airtight container at room temperature for up to 1 week to maintain freshness.
Notes
- Using only â…” cup of sweetened condensed milk from a standard 14-ounce can allows for a better texture; if using the whole can, the macaroons might be too moist.
- Be sure egg whites are at room temperature before beating for best volume and texture.
- For a dairy-free or vegan alternative, replace condensed milk and chocolate with suitable substitutes, though this alters texture.
- Ensure the baking sheets are parchment-lined to prevent sticking and facilitate easy removal.
- Chocolate dipping can be substituted with drizzling for a lighter chocolate touch.
