Print

Coconut Macaroons With Chocolate Bottoms

Print Recipe
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

These coconut macaroons with chocolate bottoms are caramelized coconut puff balls with a yummy chocolate base. 

Ingredients

Units Scale
  • 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)

Instructions

  1. 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.)
  2. 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.
  3. Using a stand mixer or hand mixer, beat the egg whites and salt together until stiff peaks form.
  4. Carefully fold the egg white foam into the coconut mixture until it’s thoroughly incorporated.
  5. 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.
  6. 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.
  7. Bake for 23-25 minutes. You’ll want to rotate the pans halfway through so that both pans can bake evenly.
  8. The macaroons are finished baking when the tops and bottom edges look golden brown.
  9. Allow the macaroons to cool on the pans for a few minutes, then transfer to a cooling rack to fully cool.
  10. 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.
  11. 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.
  12. Dip the base of the macaroons into the chocolate and wipe the excess chocolate from the bottom onto the side of the bowl 

Find it online: https://whiskingupyum.com/coconut-macaroons/