Chocolate Covered Coconut Macaroons (Printable version)

Sweet shredded coconut treats dipped in silky dark chocolate, offering a chewy texture and rich flavor.

# List of ingredients:

01 - 3 cups sweetened shredded coconut

02 - 3/4 cup granulated sugar

03 - 1/4 teaspoon fine sea salt

04 - 4 large egg whites

05 - 1 teaspoon pure vanilla extract

06 - 7 ounces dark chocolate (60–70% cocoa), chopped

07 - 1 teaspoon coconut oil (optional)

01 - Preheat the oven to 340°F. Line two baking sheets with parchment paper.

02 - In a large bowl, mix shredded coconut, sugar, and salt.

03 - In a separate bowl, whisk egg whites and vanilla extract until just frothy, avoiding stiff peaks.

04 - Pour the egg white mixture over the coconut mixture and stir until fully incorporated.

05 - Using a tablespoon or cookie scoop, shape heaped mounds of mixture and arrange on prepared sheets about 1 inch apart.

06 - Bake for 18 to 20 minutes until edges are golden and centers are set.

07 - Let macaroons cool on baking sheets for 5 minutes before transferring to a wire rack to cool completely.

08 - Melt dark chocolate with coconut oil (if using) in a heatproof bowl over barely simmering water, stirring until smooth.

09 - Dip bottoms of cooled macaroons into melted chocolate, then place back on parchment paper.

10 - Refrigerate dipped macaroons for 20 minutes or until chocolate is firm.

01 -

These macaroons are like a little joyful surprise that melts in your mouth, almost too good not to share with a friend
The combination of chewy coconut and the slight bitterness of dark chocolate makes them an instant favorite every time

02 -

Don't overwhip the egg whites; frothy is perfect and keeps the macaroons light
Using good quality dark chocolate really transforms the final flavor and texture

03 -

Patience is key when dipping — let the chocolate cool slightly but not harden or it won’t coat smoothly
The secret to chewy macaroons is the precise egg white froth and baking them just until edges are golden