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Double Chocolate Coconut Macaroons

Double Chocolate Coconut Macaroons Recipe


  • Author: Susan
  • Total Time: 3. Minutes
  • Yield: 24 Macaroons 1x

Description

These Double Chocolate Coconut Macaroons are the perfect treat for chocolate and coconut lovers alike. With a crisp outer layer, a chewy center, and a double dose of chocolate from both cocoa and mini chocolate chips, these macaroons are a delightful twist on the classic.


Ingredients

Scale

Ingredients:

  • 3 large egg whites
  • 1/2 cup granulated sugar
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon kosher salt
  • 3 tablespoons cocoa powder
  • 14 oz sweetened shredded coconut
  • 3/4 cup mini chocolate chips, divided

Instructions

Directions:

  1. Preheat oven to 325°F (165°C) and line a large baking sheet with parchment paper.
  2. In a mixing bowl, whisk together egg whites, granulated sugar, vanilla extract, and salt until well combined.
  3. Gently fold in the cocoa powder and shredded coconut, stirring until the mixture is evenly coated.
  4. Stir in 1/4 cup of mini chocolate chips until evenly distributed.
  5. Using a 1/8 cup measuring cup or small ice cream scoop, drop mounds of the batter onto the prepared baking sheet, spacing them about 1 inch apart.
  6. Bake for 24 minutes, or until the macaroons are set and slightly golden on the edges.
  7. Remove from oven and let the macaroons cool on the baking sheet.
  8. Melt the remaining 1/2 cup of mini chocolate chips (add a small amount of shortening if needed to help with melting) and drizzle the melted chocolate over the cooled macaroons.

Notes

  • Room Temperature Ingredients: Ensure that your egg whites are at room temperature to help with smooth mixing.
  • Melting Chocolate: If using the microwave to melt chocolate, heat in short intervals (15-20 seconds), stirring in between to prevent burning.
  • Prep Time: 5 Minutes
  • Cook Time: 25 Minutes