Chocolate Coconut Macaroons
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Macaroons are believed to have originated in Italy and were introduced to France in the 16th century. They are traditionally made with almond flour, but coconut macaroons are a popular variation.
This is vegetarian and gluten free recipe. Dish can be prepared in 60 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 7.
Chocolate Coconut Macaroons
Ingredients
Instructions
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Preheat the oven to 325°F (163°C) and line a baking sheet with parchment paper.
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In a large bowl, combine the shredded coconut, sweetened condensed milk, vanilla extract, and salt. Mix well.
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In a separate bowl, beat the egg whites until stiff peaks form.
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Gently fold the beaten egg whites into the coconut mixture.
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Using a cookie scoop or tablespoon, drop rounded mounds of the mixture onto the prepared baking sheet.
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Bake for 20-25 minutes or until the macaroons are golden brown.
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Allow the macaroons to cool completely on the baking sheet.
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In a microwave-safe bowl, melt the semisweet chocolate and vegetable oil in 30-second intervals, stirring until smooth.
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Dip the bottoms of the cooled macaroons into the melted chocolate and place them back on the parchment paper.
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Place the macaroons in the refrigerator for about 30 minutes to allow the chocolate to set.
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Serve and enjoy!
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 150kcal
- % Daily Value *
- Total Fat 10g16%
- Total Carbohydrate 15g5%
- Sugars 12g
- Protein 1g2%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.