Chocolate Covered Coconut Macaroons
If you’re on the hunt for a delightful treat that combines the chewy goodness of sweetened coconut with a rich layer of chocolate, look no further than these Chocolate Covered Coconut Macaroons. These little gems are surprisingly easy to make and pack a punch of flavor that’ll satisfy any sweet tooth. Imagine biting into a soft, chewy macaroon, the coconut shreds mingling with the sweetness of sugar, then indulging in the silky smoothness of bittersweet chocolate. It’s a match made in dessert heaven! Perfect for any occasion, these macaroons make a great addition to cookie platters, holiday gatherings, or simply an afternoon pick-me-up with your favorite cup of coffee. Let’s dive into the reasons why you’ll love these beauties and how to whip them up in your own kitchen.
Top Reasons to Make Chocolate Covered Coconut Macaroons
- Easy to Make: With simple ingredients and straightforward steps, even beginner bakers can whip these up with confidence.
- Gluten-Free: Made with coconut and egg whites, these treats are naturally gluten-free, making them perfect for those with gluten sensitivities.
- Customizable: Feel free to experiment with different flavorings or toppings to make these macaroons your own!
- Impressive Presentation: Dipping them in chocolate gives a professional touch that impresses family and friends, making them a great gift idea.
Ingredient Breakdown
- 4 cups sweetened flaked coconut: This is the star ingredient that adds texture and sweetness to the macaroons.
- Scant 1 cup granulated sugar: A little less than a full cup keeps the sweetness in check without overwhelming the coconut flavor.
- 1 teaspoon orange zest: Adds a refreshing citrus note that brightens the overall flavor profile.
- 4 large egg whites, at room temperature: These bind the ingredients together and help create that chewy texture.
- 3/4 teaspoon pure almond extract: This adds a lovely nutty flavor that complements the coconut beautifully.
- 1/4 teaspoon salt: Enhances the sweetness and balances the flavors.
- 1 cup bittersweet chocolate, chopped: For coating the macaroons, providing a rich, chocolaty contrast.
- 1 tablespoon coconut oil: Helps to smooth out the chocolate for a beautiful finish.
- 1/4 teaspoon sea salt: A finishing touch that brings out the chocolate’s flavor.
- 1/2 cup shelled pistachios, chopped or whole (for decoration; optional): Adds a pop of color and a slight crunch, making the macaroons even more appealing.
Tools of the Trade
- Baking sheet: A sturdy baking sheet lined with parchment paper is essential for easy removal of the macaroons.
- Mixer: A stand or hand mixer will help you whip the egg whites to the perfect consistency.
- Mixing bowls: You’ll need a couple of bowls for mixing and combining the ingredients.
- Double boiler or microwave-safe bowl: For melting the bittersweet chocolate smoothly.
- Spoon or cookie scoop: To portion out the macaroon mixture uniformly.
Stepwise Method: Chocolate Covered Coconut Macaroons
Step 1: Preheat Your Oven
Preheat your oven to 325°F (160°C). This ensures that your macaroons bake evenly and achieve that perfect golden color.
Step 2: Prepare the Baking Sheet
Line a baking sheet with parchment paper. This will prevent the macaroons from sticking and make cleanup a breeze.
Step 3: Combine Coconut and Sugar
In a large mixing bowl, combine the sweetened flaked coconut, granulated sugar, and orange zest. Stir until well mixed.
Step 4: Whip the Egg Whites
In a separate bowl, use a mixer to whip the egg whites until they form soft peaks. This usually takes about 2-3 minutes on medium speed.
Step 5: Add Flavorings and Salt
Gently fold in the almond extract and salt into the whipped egg whites. Be careful not to deflate the egg whites too much.
Step 6: Combine Mixtures
Carefully fold the coconut mixture into the egg white mixture until just combined. The goal is to maintain the airy structure while incorporating all the ingredients.
Step 7: Scoop the Mixture
Using a spoon or cookie scoop, drop heaping tablespoons of the mixture onto the prepared baking sheet, leaving space between each mound.
Step 8: Bake
Bake in the preheated oven for about 20-25 minutes or until the tops are lightly golden. Keep an eye on them to prevent over-baking.
Step 9: Cool
Remove from the oven and allow the macaroons to cool on the baking sheet for about 10 minutes before transferring them to a wire rack to cool completely.
Step 10: Melt the Chocolate
While the macaroons cool, melt the chopped bittersweet chocolate and coconut oil together using a double boiler or microwave until smooth and glossy.
Step 11: Dip the Macaroons
Once the macaroons are completely cool, dip the bottoms into the melted chocolate, letting the excess drip off. Place them back on the parchment-lined baking sheet.
Step 12: Add Finishing Touches
Sprinkle a tiny bit of sea salt on top of each chocolate-dipped macaroon and, if desired, garnish with chopped or whole pistachios for a pop of color and crunch.
Step 13: Set
Allow the chocolate to set at room temperature or place the baking sheet in the refrigerator for faster setting.
Dietary Customizations
- For a nut-free version, replace almond extract with vanilla extract.
- To make these vegan, substitute egg whites with aquafaba (chickpea liquid) and adjust baking time as needed.
- For a sugar-free option, use a sugar substitute that measures like sugar for the granulated sugar.
- For a tropical twist, add a tablespoon of finely chopped dried pineapple or mango to the coconut mixture.
Troubleshooting Tips
- If your macaroons are too dry, try adding a little more egg white to the mixture to retain moisture.
- If they spread too much while baking, ensure that the egg whites are whipped to stiff peaks before folding in the coconut.
- If the chocolate coating is not smooth, try adding a bit more coconut oil to help it melt more evenly.
- For shiny chocolate, temper the chocolate before dipping or ensure it’s melted at the correct temperature.
Prep Ahead & Store
You can prepare the macaroon mixture ahead of time and store it in the refrigerator for up to 24 hours before baking. To store finished Chocolate Covered Coconut Macaroons, place them in an airtight container. They can be kept at room temperature for up to 5 days or refrigerated for up to 2 weeks. For longer storage, consider freezing them uncoated; just make sure to thaw them before dipping in chocolate!
Frequently Asked Questions
Can I use unsweetened coconut instead of sweetened?
While you can use unsweetened coconut, you will need to adjust the sugar in the recipe as unsweetened coconut will not provide the same level of sweetness.
How do I know when the macaroons are done baking?
The macaroons should be lightly golden on the tops and firm to the touch. If they are still soft, give them a few more minutes in the oven.
Can I substitute the bittersweet chocolate with milk chocolate?
Yes, you can use milk chocolate if you prefer a sweeter coating, but keep in mind it will change the flavor profile slightly.
What’s the best way to melt chocolate without burning it?
The best method is to use a double boiler or a microwave in short intervals, stirring frequently until smooth. This prevents the chocolate from overheating and seizing up.
Similar Recipes
- Chocolate Almond Joy Bars
- Coconut Cream Pie
- Chocolate Coconut Energy Bites
- Pistachio Coconut Bliss Balls
Before You Go
Now that you have the recipe for Chocolate Covered Coconut Macaroons, it’s time to roll up your sleeves and get baking! Whether you enjoy them yourself or share with loved ones, these treats are sure to be a hit. The combination of chewy coconut and rich chocolate is simply irresistible. Don’t forget to experiment with the toppings and flavors to make this recipe your own. Happy baking!
Chocolate Covered Coconut Macaroons
Ingredients
Equipment
Method
- Step 1: Preheat Your Oven - Preheat your oven to 325°F (160°C). This ensures that your macaroons bake evenly and achieve that perfect golden color.
- Step 2: Prepare the Baking Sheet - Line a baking sheet with parchment paper. This will prevent the macaroons from sticking and make cleanup a breeze.
- Step 3: Combine Coconut and Sugar - In a large mixing bowl, combine the sweetened flaked coconut, granulated sugar, and orange zest. Stir until well mixed.
- Step 4: Whip the Egg Whites - In a separate bowl, use a mixer to whip the egg whites until they form soft peaks. This usually takes about 2-3 minutes on medium speed.
- Step 5: Add Flavorings and Salt - Gently fold in the almond extract and salt into the whipped egg whites. Be careful not to deflate the egg whites too much.
- Step 6: Combine Mixtures - Carefully fold the coconut mixture into the egg white mixture until just combined. The goal is to maintain the airy structure while incorporating all the ingredients.
- Step 7: Scoop the Mixture - Using a spoon or cookie scoop, drop heaping tablespoons of the mixture onto the prepared baking sheet, leaving space between each mound.
- Step 8: Bake - Bake in the preheated oven for about 20-25 minutes or until the tops are lightly golden. Keep an eye on them to prevent over-baking.
- Step 9: Cool - Remove from the oven and allow the macaroons to cool on the baking sheet for about 10 minutes before transferring them to a wire rack to cool completely.
- Step 10: Melt the Chocolate - While the macaroons cool, melt the chopped bittersweet chocolate and coconut oil together using a double boiler or microwave until smooth and glossy.
- Step 11: Dip the Macaroons - Once the macaroons are completely cool, dip the bottoms into the melted chocolate, letting the excess drip off. Place them back on the parchment-lined baking sheet.
- Step 12: Add Finishing Touches - Sprinkle a tiny bit of sea salt on top of each chocolate-dipped macaroon and, if desired, garnish with chopped or whole pistachios for a pop of color and crunch.
- Step 13: Set - Allow the chocolate to set at room temperature or place the baking sheet in the refrigerator for faster setting.
Notes
- Feel free to customize with different extracts or toppings.
- For a nut-free version, use vanilla extract instead of almond extract.
- Store in an airtight container for up to 5 days at room temperature.
