These Chocolate Drizzled Coconut Macaroons are a delightful twist on a classic treat, combining chewy, naturally sweet coconut with a light drizzle of rich chocolate.
Packed with protein from egg whites and fiber from coconut, they’re a satisfying snack or dessert that’s low in carbs and easy to make.
Perfect for quick baking or meal prep.
Chocolate Drizzled Coconut Macaroons
Equipment
- 1 heavy saucepan
- 1 mixing bowl
- 1 tablespoon (for scooping)
- Baking Sheet
- Silpat or parchment paper
- Microwave-safe bowl (for chocolate)
- spatula or spoon
Ingredients
- 5 large egg whites
- ½ cup + 2 tbsp raw sugar
- Pinch of salt
- 10 oz sweetened coconut flakes
- ½ tsp almond extract
- ¼ tsp vanilla extract
- 1 oz semi-sweet chocolate melted (optional: melt 2 oz, use 1 oz)
Instructions
- Prepare the Coconut Mixture: Begin by gathering all your ingredients. In a heavy-bottomed saucepan, combine the egg whites, raw sugar, a pinch of salt, and sweetened coconut flakes. Place the saucepan over medium-low heat. Stir the mixture continuously using a wooden spoon or heatproof spatula. This slow cooking ensures the sugar dissolves evenly and the coconut absorbs the egg whites, creating a sticky, cohesive mixture. Cook for approximately 12–15 minutes until the mixture is moist, thick, and slightly glossy. Avoid overheating, as this can dry out the macaroons.
- Add Flavor Enhancers: Once the coconut mixture has thickened, remove the saucepan from heat. Immediately stir in the almond extract and vanilla extract. These extracts provide a subtle, aromatic sweetness that complements the rich coconut flavor. Mix thoroughly to ensure the flavors are evenly distributed throughout the mixture.
- Chill the Mixture for Easier Handling: Transfer the coconut mixture to a shallow dish or bowl and allow it to cool in the refrigerator for about 30 minutes. Chilling firms up the mixture slightly, making it easier to scoop and shape the macaroons later. This step also helps maintain the macaroons’ structure while baking, resulting in perfectly chewy centers.
- Preheat the Oven: While the mixture chills, preheat your oven to 300°F (150°C). Line a baking sheet with a Silpat mat or parchment paper to prevent sticking. This ensures even baking and makes cleanup much easier.
- Shape the Macaroons: After chilling, use a tablespoon to scoop out the mixture. Press it lightly into a tightly packed mound to form each macaroon. Place the macaroons on the prepared baking sheet, leaving some space between each one to allow for slight spreading. Properly packed mounds will hold together better during baking and create the classic chewy texture.
- Bake to Golden Perfection: Place the baking sheet in the preheated oven and bake for 27–30 minutes, or until the edges and tops of the macaroons turn a light golden brown. Keep a close eye during the last few minutes to prevent overbaking, which can make the macaroons dry and brittle.
- Cool Before Decorating: Once baked, remove the macaroons from the oven and allow them to cool completely on the baking sheet or a wire rack. Cooling ensures the macaroons set properly and the centers remain soft and chewy.
- Melt the Chocolate: While the macaroons cool, melt the semi-sweet chocolate in a microwave-safe bowl. Use short intervals of 15–20 seconds, stirring in between to prevent burning and ensure a smooth, glossy consistency.
- Drizzle Chocolate Elegantly: Once the chocolate is melted, use a spoon or small spatula to drizzle it over the cooled macaroons. The chocolate adds a rich, decadent flavor and a visually appealing touch. Allow the chocolate to set at room temperature or place the macaroons briefly in the refrigerator for a few minutes to firm the drizzle.
- Serve and Enjoy: Your Chocolate Drizzled Coconut Macaroons are now ready to enjoy! Serve them as a delightful snack, a dessert after meals, or pack them for an on-the-go treat. They keep well in an airtight container at room temperature for several days or can be refrigerated for longer freshness.
Notes
- Use a heavy-bottomed saucepan to prevent burning while cooking the coconut mixture.
- Make sure the egg whites are at room temperature for better incorporation and texture.
- Chill the coconut mixture before baking; it helps the macaroons hold their shape.
- Press the scoops tightly when shaping the macaroons to avoid crumbling.
- Melt chocolate slowly and in short bursts in the microwave for a smooth drizzle.
- Allow macaroons to cool completely before drizzling chocolate to prevent melting.
- Experiment with dark chocolate or white chocolate for variation, but adjust sugar slightly if needed.
- These macaroons freeze well, making them great for batch baking and meal prep.
Chef’s Secrets For Perfect Macaroons
The key to chewy, flavorful macaroons is patience and precise heat control.
Cooking the coconut mixture over medium-low heat ensures the sugar dissolves properly while preventing the eggs from curdling.
Adding almond and vanilla extracts after cooking helps preserve their aromatic intensity.
Chilling the mixture before scooping improves handling and consistency.
For chocolate drizzle, use a smooth, high-quality semi-sweet chocolate for a glossy, indulgent finish.
Small tweaks like slightly overbaking for crisp edges or underbaking for softer centers allow you to customize texture according to your preference.
Serving Suggestions To Impress Guests
These macaroons are versatile and can elevate many occasions.
Serve them as a sophisticated dessert with a cup of coffee, tea, or hot cocoa.
Pair them with fresh berries or a dollop of whipped cream for a refreshing contrast.
For festive occasions, arrange them on a platter and drizzle extra chocolate or sprinkle with toasted coconut.
They also make thoughtful homemade gifts when wrapped in parchment paper or placed in decorative tins.
Perfectly portioned, they’re ideal for brunch, afternoon snack, or dessert platters.
Storage Tips For Longer Freshness
Store cooled macaroons in an airtight container at room temperature for up to 4–5 days.
If you prefer a firmer texture, refrigerate for up to a week.
For longer storage, freeze the macaroons in a single layer on a baking sheet, then transfer them to a freezer-safe container or bag for up to 2 months.
Thaw at room temperature before serving, and drizzle additional chocolate if desired.
Avoid storing them in humid environments to prevent stickiness and loss of texture.
Frequently Asked Questions
1. Can I use unsweetened coconut flakes?
Yes, but you may need to slightly increase sugar to maintain the sweetness and balance the flavor, especially if you still want a chocolate drizzle.
2. Can I make this recipe vegan?
You can substitute egg whites with aquafaba (chickpea brine) whipped to stiff peaks. Cooking times may vary slightly, so monitor closely for doneness.
3. Why are my macaroons falling apart?
This usually happens if the coconut mixture wasn’t cooked enough or if scoops weren’t tightly packed. Chilling the mixture before baking helps them hold together.
4. Can I use a different type of chocolate?
Absolutely! Dark, milk, or white chocolate all work. Adjust sugar slightly if using sweeter chocolate to maintain balance.
5. How do I get chewy macaroons instead of dry ones?
Bake at 300°F and remove them as soon as the edges turn golden while keeping centers soft. Overbaking dries them out, while underbaking keeps them chewy.
