Chewy Coconut and Dark Chocolate Macaroons

Chewy Coconut and Dark Chocolate Macaroons


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These macaroons are crispy on the outside, chewy on the inside and all around delicious. The sweetness of the coconut complements the rich bitterness of the dark chocolate, creating a robust and rounded flavor.

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Chicago, IL

Time needed

10 min preparation + 20 min cooking

Serving Size / Yield

24 servings


  • 2 cups of sweetened, shredded coconut
  • 2 egg whites
  • ½ cup of sweetened condensed milk
  • ½ teaspoon of almond extract
  • ½ teaspoon of vanilla extract
  • ¼ teaspoon of salt
  • ½ cup of dark chocolate, chopped

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As the oven preheats to 350 degrees, combine the coconut, condensed milk, almond extract, vanilla extract and salt in a large bowl. In a separate bowl, beat the two egg whites until stiff peaks form. Then slowly fold the egg whites into the coconut mixture. Once well mixed, spoon tablespoon size balls in onto a baking sheet, flatten down the tops, and space one inch apart. Bake for twenty minutes before setting aside to cool. As the macaroons cool, melt the chocolate over low heat. Once the chocolate is smooth, dip the bottoms of the cookies into the chocolate. Drizzle the remaining chocolate over the tops of the macaroons. Let the chocolate set before serving and enjoying!

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