I updated last year’s plain coconut macaroons with a light drizzle of chocolate to satisfy a sweet craving. I reduced the sugar slightly to balance the chocolate and spooned melted semi‑sweet chocolate over the cooled macaroons for a simple, satisfying finish.
Chocolate Drizzled Coconut Macaroons
Chocolate Drizzled Coconut MacaroonsI believe in enjoying treats in moderation. When a sweet tooth strikes, I’ll have a cookie or a small dessert — life is short, after all. That said, I don’t recommend eating the whole batch at once. A couple of favorites I turn to when baking are Dark Chocolate Oatmeal Lace Cookies, Peppermint Meringues and No Bake Chocolate and Peanut Butter Cookies.
Lately I’ve been using raw sugar, which gives the macaroons a slightly off‑white color, but they turn out just fine. These macaroons are naturally gluten‑free and work well for Passover menus. I hope you enjoy them!
What makes a macaroon a macaroon?
A macaroon is a small cookie made primarily from shredded or flaked coconut combined with egg whites and sugar. Many recipes also include ground nuts, such as almonds, and flavorings like vanilla or almond extract. The result is a chewy, textured cookie with a sweet coconut flavor.
What is the difference between a macaroon and a macaron?
Despite the similar names, macaroons and macarons are very different. Macaroons are coconut‑based cookies that are sweet and chewy, often rustic in appearance. Macarons are delicate, meringue‑based sandwich cookies made from almond flour and egg whites and are typically filled with flavored buttercream, ganache, or jam.
Do coconut macaroons need to be refrigerated?
Macaroons can be stored at room temperature for a couple of days in an airtight container. If you plan to keep them longer than a few days—up to two weeks—store them in the refrigerator to preserve moisture and freshness.
Chocolate Drizzled Coconut Macaroons
Rating: 4.50 from 4 votes
This is a small update to a classic coconut macaroon: the base macaroon is cooked with egg whites and sugar until sticky and moist, chilled briefly, baked until golden, and then finished with a light drizzle of melted semi‑sweet chocolate.
Ingredients
- 3/4 cup (about the whites from 5 large eggs)
- 1/2 cup plus 2 tablespoons raw sugar
- Pinch of salt
- 10 oz sweetened coconut flakes (Baker’s or equivalent)
- 1/2 teaspoon almond extract
- 1/4 teaspoon vanilla extract
- 1 oz melted semi‑sweet chocolate for drizzling (I melted 2 oz but used about 1 oz)
Instructions
- Combine the egg whites, sugar, salt, and coconut flakes in a heavy saucepan. Cook over medium‑low heat, stirring frequently, until the mixture comes together and becomes sticky and moist, about 12–15 minutes.
- Remove from the heat and stir in the almond and vanilla extracts. Transfer the mixture to a dish and refrigerate for about 30 minutes to firm up slightly.
- Preheat the oven to 300°F (150°C). Line a baking sheet with a silicone mat or parchment paper. Using a tablespoon, scoop tightly packed tablespoonfuls of the chilled mixture onto the prepared sheet, spacing them evenly.
- Bake for 27–30 minutes, or until the macaroons are golden and set.
- Allow the macaroons to cool completely. Melt the semi‑sweet chocolate in short bursts in the microwave or gently over a double boiler, then drizzle the chocolate over the cooled cookies using a spoon or small spatula.
Last Step:
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Nutrition
Serving: 2 macaroons — Calories: 105 kcal
Carbohydrates: 13 g — Protein: 2 g — Fat: 5.5 g
Sodium: 15 mg — Fiber: 1 g — Sugar: 12 g
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