Coconut Macaroons with Chocolate Drizzle
Deliciously chewy coconut macaroons topped with a rich chocolate drizzle, perfect for any occasion.
Ingredients
Main Ingredients
- 2.5 cups sweetened shredded coconut
- 14 oz sweetened condensed milk One can
- 2 teaspoons vanilla extract Or any extract you prefer
- 1 pinch salt
- 2 large egg whites
- 0.5 cups dark chocolate chips For melting
Instructions
Preparation
- Preheat your oven to 325°F (163°C) and line a baking sheet with parchment paper.
- In a large bowl, mix together the coconut, sweetened condensed milk, vanilla extract, and a pinch of salt until sticky.
- In another bowl, beat the egg whites until they reach stiff peaks, then gently fold them into the coconut mixture.
- Spoon clusters of the mixture onto the prepared baking sheet, ensuring they don't have to look perfect.
Baking
- Bake for about 25 minutes, or until the edges are golden and set.
- While the macaroons bake, melt the dark chocolate chips in a microwave or a double boiler until smooth.
- Once the macaroons are done, drizzle the melted chocolate over the top before they cool.
- Let cool, if you can wait, and enjoy.
Notes
These macaroons can be stored in an airtight container for 3-4 days at room temperature. You can freeze the leftovers for later enjoyment.