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Chocolate-Drizzled Coconut Macaroons Recipe
Chocolate-Drizzled Coconut Macaroons
Difficulty: Easy | Total Time: | Makes: About 35 cookies

Making coconut macaroons couldn’t be easier: You whisk together a few ingredients over simmering water, stir in coconut and flour, and relax while the dough chills. Drop the dough onto baking sheets by the tablespoon and bake, then add a drizzle of melted chocolate over the top for an easy decoration that will earn these a spot on your next cookie plate.

What to buy: Sweetened, shredded coconut is also known as angel flake.

Game plan: It is essential to give the dried coconut time to soak up the egg white mixture so that you end up with round, fluffy macaroons instead of flattened disks. This process takes at least 6 hours, but you’ll get the best results if the dough chills overnight.

This recipe was featured as part of our Crazy-Easy Christmas Cookies.

INGREDIENTS
  • 1 1/4 cups granulated sugar
  • 4 large egg whites
  • 1 tablespoon honey
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon fine salt
  • 7 ounces sweetened shredded coconut (about 2 2/3 cups)
  • 1/2 cup plus 2 tablespoons all-purpose flour
  • 6 ounces semisweet chocolate chips
INSTRUCTIONS
  1. Fill a large saucepan with 2 inches of water and bring it to a boil over high heat. Reduce the heat to low so the water is just simmering.
  2. Whisk together the sugar, egg whites, honey, vanilla, and salt in a large heatproof bowl. Set the bowl over, but not touching, the simmering water. Heat, whisking frequently, until the sugar has dissolved and the mixture looks thicker, paler, and is hot to the touch, about 8 to 10 minutes.
  3. Remove the bowl from the heat and stir in the coconut and flour. Cover and refrigerate the dough for at least 6 hours or preferably overnight.
  4. Heat the oven to 350°F and arrange a rack in the middle. Line a baking sheet with parchment paper. Stir the dough and drop level tablespoons onto the baking sheet about 2 inches apart. Store the remaining dough in the refrigerator.
  5. Bake until the cookies are light golden brown around the edges and set in the centers, rotating the sheet halfway through, about 12 to 15 minutes total. Place the pan on a wire rack and let the cookies sit for 1 minute. Transfer the cookies to the wire rack to cool completely. Using a cooled baking sheet and the same sheet of parchment, repeat with the remaining dough. Set aside the parchment to use for drizzling the chocolate over the cooled cookies.
  6. Place the cooled cookies on the reserved parchment sheet (they can be touching). Melt the chocolate chips in a small saucepan over low heat. (Alternatively, melt the chocolate chips in the microwave.) Dip a fork into the chocolate and drizzle it over the macaroons in a zigzag pattern. Let the cookies sit at room temperature until the chocolate has set, about 30 minutes. Store the macaroons in an airtight container for up to 2 days.
    Write a review | 8 Reviews
  • Chocolate-Drizzled Coconut Macaroons Recipe
    5

    What seems like a lifetime ago now ( 32 years Holy F... it is ) My girlfriend's son had a KIDS COOKBOOK with a recipe called MAGIC MOUNTAINS - otherwise known as the easiest & best recipe for COCONUT MACAROONS made with TWO (2) INGREDIENTS which taste just like the real thing INGREDIENTS: 250 grams Coconut (dessicated or flaked) +1 X 400 gram Can Sweetened Condensed Milk METHOD: Grease & flour baking sheet. Mix the 2 ingredients together Place dessertspoons full (a little smaller than a Tablespoon & larger than Teaspoon) onto the tray I use my hands & shape into a spiky mound COOKIE DOES NOT SPREAD Bake at 325oF. for 25 minutes or till just light colour They do get harder once cooled At Christmas I add chopped glace cherries or similar One can drizzle melted chocolate over the cookie also Seriously the easiest cookie I have made & sold at a garage sale ( I couldn't make them quick enough)

  • Chocolate-Drizzled Coconut Macaroons Recipe
    5

  • i love these. dipped in milk chocolate w/chopped macadamia nuts sprinkled on top.

    *youdonut~~ yes...you can use fresh coconut. after finely grating the coconut...place coconut on a cookie sheet and bake until lightly brown. my daughter likes these with fresh coconut. the cookies aren't as sweet as it is when using packaged coconut.

  • can you use fresh coconut?

  • What about coconut flour?

  • how can you use all purpose flour if is for passover????

  • Having a gluten/wheat problem, I needed to adjust the flour in this recipe to make it work for me. What I used was a flour blend from Bette Hagman, who's written several cookbooks for gluten-free cooking and baking.

    I used her Featherlight Rice Flour Mix, which is as follows:

    To make 9 cups of mix -
    White Rice Flour 3 cups ( 1 part)
    Tapioca Flour 3 cups (1 part)
    Cornstarch 3 cups (1 part)
    Potato Flour (not Potato Starch!) 3 tablespoons (1 teaspoon per cup)

    Blend all together and store in an airtight container.

    This can be used in exact amount as regular AP flour in recipes that call for a lighter crumb. In some recipes, you might need to add xanthan gum or guar gum to achieve dough cohesion, however.

    This macaroon recipe did fine without the xanthan, and had a nice flavor, maybe even better than using regular wheat flour would have given it.

  • That's just way too complicated. Bittman's recipe 30 minutes from start to finish is better.

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