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Decadent Toasted Coconut Macaroons with Dark Chocolate

Toasted Coconut Macaroons with Dark Chocolate
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Bake these Toasted Coconut Macaroons dipped in rich dark chocolate for a truly decadent and comforting dessert. They hold deep, satisfying flavor.

Ingredients

Scale
  • 14 ounces sweetened condensed milk
  • 4 cups sweetened flaked coconut, toasted
  • 1 teaspoon vanilla extract
  • 2 large egg whites, room temperature
  • Pinch of salt
  • 8 ounces dark chocolate, chopped
  • 1 tablespoon coconut oil (optional, for dipping)

Instructions

  1. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
  2. Toast the flaked coconut gently in a dry skillet over medium-low heat until golden brown. Watch closely to prevent burning. Let cool slightly.
  3. In a large bowl, mix the toasted coconut, sweetened condensed milk, and vanilla extract. Stir until everything is well combined.
  4. In a separate, clean bowl, beat the egg whites with the pinch of salt until soft peaks form. You want them light and airy.
  5. Gently fold the beaten egg whites into the coconut mixture in three additions. Do not overmix; maintain some airiness.
  6. Drop rounded tablespoons of the mixture onto the prepared baking sheets, forming small mounds. Gently press them together slightly to help them hold their shape.
  7. Bake for 12 to 15 minutes, or until the edges are golden brown. Remove from the oven and let cool completely on the baking sheets.
  8. While the macaroons cool, prepare the dark chocolate. Place the chopped dark chocolate in a heatproof bowl set over a saucepan of simmering water (a double boiler), ensuring the water does not touch the bottom of the bowl. Stir until smooth. If using, stir in the coconut oil for a smoother dip.
  9. Dip the bottom half of each cooled macaroon into the melted dark chocolate.
  10. Place the dipped macaroons back onto the parchment paper. Allow the chocolate to set completely before serving.

Notes

  • Toasting the coconut deepens the flavor substantially. Do this slowly.
  • Room temperature egg whites whip up better, giving you lighter macaroons.
  • If you prefer a simple drizzle instead of dipping, melt the chocolate and drizzle it over the cooled macaroons.

Nutrition

Find it online: https://spoonsprout.com/toasted-coconut-macaroons-dark-chocolate/