These coconut macaroons with chocolate bottoms are caramelized coconut puff balls with a yummy chocolate base.
- 14 ounces sweetened coconut flakes
- 3/4 cup + 2 tablespoons sweetened condensed milk
- 1 teaspoon vanilla extract
- 2 large egg whites, cold
- 1/4 teaspoon salt
- 4 ounces semisweet chocolate (you can use chocolate chips or chop up a good quality chocolate bar)
- Preheat the oven to 325°F/163°C and line two baking pans with parchment paper. (NOT wax paper because the macaroons will stick to the wax paper.)
- In a large bowl, combine the coconut, sweetened condensed milk, and vanilla together using a spatula. Be sure to really get in there and move the coconut around so that the coconut gets fully covered. Set the bowl aside.
- Using a stand mixer or hand mixer, beat the egg whites and salt together until stiff peaks form.
- Carefully fold the egg white foam into the coconut mixture until it’s thoroughly incorporated.
- Using a scooper or measuring spoon, scoop out heaping tablespoons of the coconut mixture. I rolled it between my hands, but I don’t think you really need to do that, though I suspect it helped to hold it’s shape a bit better since I needed to use my measuring spoon instead of a scooper.
- Place the coconut balls on the baking sheet. You can place the balls close together, but not touching because they do not expand as they bake.
- Bake for 23-25 minutes. You’ll want to rotate the pans halfway through so that both pans can bake evenly.
- The macaroons are finished baking when the tops and bottom edges look golden brown.
- Allow the macaroons to cool on the pans for a few minutes, then transfer to a cooling rack to fully cool.
- Once the macaroons are cooled you can melt the chocolate. Start by melting the chocolate for 30 seconds, and then 15-second intervals after that until just before all the chocolate is melted. Be sure to mix the chocolate between each interval in the microwave.
- The chocolate is very thick so you’ll want to add in either coconut oil, paramount crystals, butter, or shortening so your chocolate can go further. Add a bit at a time and add more if needed. I used about 1/2 teaspoon of the paramount crystals per 8 ounces of chocolate, but you may use a different amount if you use something else.
- Dip the base of the macaroons into the chocolate and wipe the excess chocolate from the bottom onto the side of the bowl
- Category: Cookies
- Method: Bake
Keywords: Coconut Macaroon