Imagine sinking your teeth into a perfectly golden, crispy-on-the-outside, soft-on-the-inside coconut macaroon, generously coated with rich, luxurious dark chocolate. These aren't just any ordinary cookies - they're a transformative dessert experience that will transport your taste buds to a tropical paradise of sweet, chocolatey bliss. Whether you're a baking novice or a seasoned pastry chef, these Dark Chocolate Coconut Macaroons are guaranteed to impress and satisfy your most intense dessert cravings.
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: American
Serves: 12 servings
Ingredients
- 2 1/2 cups shredded coconut
- 1/2 cup sweetened condensed milk
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 4 ounces dark chocolate, melted
Instructions
- Preheat your oven to 325°F (160°C). Line a baking sheet with parchment paper to prevent the macaroons from sticking.
- In a large mixing bowl, combine 2 1/2 cups of shredded coconut, 1/2 cup of sweetened condensed milk, 1 teaspoon of vanilla extract, and 1/4 teaspoon of salt. Stir the mixture until all the ingredients are evenly combined and the coconut is well coated with the condensed milk.
- Using your hands, form the coconut mixture into small mounds or balls, about 1 to
- 5 inches in diameter. Place each mound on the prepared baking sheet, leaving some space between each macaroon to allow for even baking.
- Bake the macaroons in the preheated oven for 15-20 minutes, or until they are golden brown on the edges. Keep an eye on them to prevent burning, as oven temperatures may vary.
- Once baked, remove the macaroons from the oven and allow them to cool on the baking sheet for about 5 minutes. Then, transfer them to a wire rack to cool completely.
- While the macaroons are cooling, melt 4 ounces of dark chocolate in a microwave-safe bowl or using a double boiler. If using a microwave, heat the chocolate in 30-second intervals, stirring in between, until fully melted and smooth.
- Once the macaroons are completely cool, dip the bottom of each macaroon into the melted dark chocolate, allowing any excess chocolate to drip off. Place the chocolate-dipped macaroons back onto the parchment-lined baking sheet.
- For an extra touch, you can drizzle additional melted dark chocolate over the top of the macaroons using a fork or a piping bag.
- Allow the chocolate to set at room temperature or place the baking sheet in the refrigerator for about 10-15 minutes to speed up the process.
- Once the chocolate has hardened, your Dark Chocolate Coconut Macaroons are ready to be served. Enjoy them fresh or store them in an airtight container at room temperature for up to a week.
Tips
- Use fresh, high-quality shredded coconut for the best texture and flavor.
- Make sure to pack the coconut mixture firmly when forming the mounds to help them hold together.
- Watch the macaroons closely while baking - they can quickly go from golden to burnt.
- Allow the macaroons to cool completely before dipping in chocolate to prevent melting.
- For a more professional look, use a fork or piping bag when drizzling chocolate.
- Store in an airtight container to maintain freshness and prevent the coconut from drying out.
- For extra flavor, consider adding a pinch of almond extract or toasting the coconut before mixing.
Nutrition Facts
Calories: 160kcal
Carbohydrates: 15g
Protein: 2g
Fat: 11g
Saturated Fat: 9g
Cholesterol: 5mg
