Chocolate Coconut Macaroons
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Macaroons originated in Italy and were introduced to France in the 16th century. They are traditionally made with almond flour, but this recipe uses shredded coconut for a delicious twist.
This is vegetarian and gluten free recipe. Dish can be prepared in 60 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 6.
Chocolate Coconut Macaroons
Ingredients
Instructions
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Preheat the oven to 325°F (163°C). Line a baking sheet with parchment paper.
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In a large bowl, combine the sweetened shredded coconut, sweetened condensed milk, vanilla extract, and salt. Mix well.
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Using a cookie scoop or tablespoon, drop rounded mounds of the coconut mixture onto the prepared baking sheet.
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Bake for 15-17 minutes or until the edges are golden brown.
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Remove from the oven and let the macaroons cool on the baking sheet for 5 minutes.
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In a microwave-safe bowl, combine the chocolate chips and vegetable shortening. Microwave in 30-second intervals, stirring after each interval, until the chocolate is melted and smooth.
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Dip the bottoms of the cooled macaroons into the melted chocolate, allowing any excess to drip off. Return the macaroons to the baking sheet.
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Place the baking sheet in the refrigerator for 15-20 minutes or until the chocolate is set.
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Serve and enjoy!
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 180kcal
- % Daily Value *
- Total Fat 12g19%
- Total Carbohydrate 19g7%
- Sugars 15g
- Protein 2g4%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.