Chocolate Coconut Macaroons
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.
Ingredients
- 2 cup Shredded Coconut
- 1 can Sweetened Condensed Milk
- 1 teaspoon Vanilla Extract
- 1 pinch Salt
- 2 large Egg Whites
- 6 ounces Semisweet Chocolate
- 1 teaspoon Vegetable Oil
Instructions
- Preheat the oven to 325°F (163°C) and line a baking sheet with parchment paper.
- In a large bowl, combine the shredded coconut, sweetened condensed milk, vanilla extract, and salt. Mix well.
- In a separate bowl, beat the egg whites until stiff peaks form.
- Gently fold the beaten egg whites into the coconut mixture.
- Using a cookie scoop or tablespoon, drop rounded mounds of the mixture onto the prepared baking sheet.
- Bake for 20-25 minutes or until the macaroons are golden brown.
- Allow the macaroons to cool completely on the baking sheet.
- In a microwave-safe bowl, melt the semisweet chocolate and vegetable oil in 30-second intervals, stirring until smooth.
- Dip the bottoms of the cooled macaroons into the melted chocolate and place them back on the parchment paper.
- Place the macaroons in the refrigerator for about 30 minutes to allow the chocolate to set.
- 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.