Double Chocolate Coconut Macaroons Recipe
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
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:
- Preheat oven to 325°F (165°C) and line a large baking sheet with parchment paper.
- In a mixing bowl, whisk together egg whites, granulated sugar, vanilla extract, and salt until well combined.
- Gently fold in the cocoa powder and shredded coconut, stirring until the mixture is evenly coated.
- Stir in 1/4 cup of mini chocolate chips until evenly distributed.
- 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.
- Bake for 24 minutes, or until the macaroons are set and slightly golden on the edges.
- Remove from oven and let the macaroons cool on the baking sheet.
- 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.