Classic coconut macaroons are a classic dessert, but these ones are dipped in chocolate and studded with mini chips. To make them extra special, drizzle them with melted chocolate. To make these sweet treats, prepare a rimmed baking sheet with parchment paper or a silicone baking mat. Whisk egg whites until they are frothy, then pour over the coconut and stir to evenly moisten it. You can also add half a cup of melted chocolate chips to the mix before baking the macaroons.
Christmas is 10 days away. Can you believe it? I can’t.
I haven’t bought one present. Not one. I haven’t even begun to think about presents. Is it really only 10 days away?
I haven’t bought a winter coat. In fact, it hasn’t been cold enough yet to wear a winter coat. How can it be only 10 days away?
And I haven’t bought a tree. No point in buying one now either. I do have a mini one (when I say mini, I mean tiny), but it sure doesn’t make it feel like Christmas is only 10 days away.
But when it comes to the food on Christmas day, I am prepared. I have been thinking about the Christmas menu since Thanksgiving! Each family has a different Christmas tradition, whereas on Thanksgiving most of us are eating turkey, ham and stuffing. What do we do on Christmas Day? Steaks baby, big juicy steaks!
Last Friday, Kyle and I catered a large Christmas party. We had four desserts on the menu, and one of those dessert was coconut macaroons. And not those huge mounds of mushy coconut some people make, but small bite sized pieces, with sweet chocolate chips in them. I served them with Maple Sugar Cookies, S’mores Brownies, and Lemon Bars. I made close to 160 of these macaroons and they hardly took any effort, or time!
Chocolate Chip Coconut Macaroons
- 1 14 oz bag Sweetened Shredded Coconut
- 1 14 oz can Sweetened Condensed Milk
- 1 tsp Salt
- 1 cup Chocolate Chips semi sweet or milk chocolate
- preheat oven to 350 degrees
- Combine all ingredients in a bowl.
- Line a baking sheet with parchment paper (grease a baking sheet if you must).
- Use a small spoon in your right hand (or your left), scoop out a small amount (a little bitter smaller than a tablespoon) and when placing on the baking sheet use your other hand to make a small dome.
- Spread at least 1 inch apart from each other. Bake until the top of the macaroons start to brown. (My oven takes about 5 minutes, but I would test your first batch since my oven is a little crazy.)
Tips and Tricks
To make the macaroons, use a medium cookie scoop. This will make it easier to form the cookies evenly. You can also use your hands and roll out a tablespoon of dough. Baked coconut macaroons will keep for about five days, and they can be frozen for up to three months. Once thawed, store them in an airtight container or at room temperature.
You can also make coconut macaroons without the chocolate by combining a teaspoonful of cocoa powder and one teaspoon of baking soda. Simply form a round about 1/2 inches in diameter and space them about an inch apart on the baking sheet. Bake for 15 to 20 minutes, until golden brown and crispy. Cool on a wire rack, and then drizzle with chocolate. Allow them to set completely before eating.
Once the macaroons are ready, they can be stored in an airtight container and eaten immediately or frozen. You can freeze these coconut macaroons for up to three months, but you should remove them from the freezer when they reach room temperature. To make these cookies, use a stainless steel or glass bowl. Plastic bowls retain grease and may prevent the egg whites from rising into peaks. You should also let the egg whites reach room temperature before whisking. After mixing, fold in the sweetened condensed milk gently.
To make chocolate chip coconut macaroons, combine egg whites, maple sugar, vanilla extract, and unsweetened coconut flakes. Then, combine the sugar and coconut mixture, and gently blend all the ingredients together. The mixture will be fluffy. Once the batter is ready, you can pour it into the baking sheet and bake the coconut macaroons. Then, dip them in the chocolate. After baking, they should cool.
Adding chocolate chips is optional and can be added to the macaroon batter. The bottoms of the macaroons should be dipped in the chocolate before they are placed on a wire rack. To make the macaroons more delicious, add a teaspoon of coconut extract or apple sauce to the batter. It’s time to decorate! The batter should be covered with melted chocolate. After dipping them, the coconut-coconuts will be ready to serve!
Once you’ve prepared the ingredients, whisk the egg whites with the salt until stiff peaks form. Next, fold the coconut in the sweetened condensed milk. After a while, add the chocolate chips and optional mix-ins. You can shape the macaroons into small balls and then bake them. If you want to serve them immediately, they’ll be best served with a glass of milk.
For the macaroons to be fluffy, you need to whisk egg whites until stiff peaks form. You can also dip the bottoms of the macaroons in chocolate and add a few more pieces of coconut. When you’ve finished preparing the recipe, you can shape the coconut macaroons in the shape of a desired size. When they’re done, you can transfer them to a wire rack.
If you’re making coconut macaroons, you need to make the coconut macaroons. These cookies have a soft and chewy texture and are laden with chocolate chips. They are perfect for Passover and all year round. If you don’t want to wait until the last minute, you can prepare the dough several days ahead of time. Just remember that the best way to prepare these delicious cookies is to prepare them the day before you need them.