Chocolate Coconut Macaroons

Chocolate Coconut Macaroons
Recipe adapted from Food & Wine Magazine

Macaroons are a great gluten free cookie for the holidays and this one combines 2 of my favourite flavours, coconut and chocolate. They are easy to make and not overly sweet....which I love.  Enjoy!

Makes: 36 cookies

14oz sweetened shredded coconut
1 14oz can sweetened condensed milk
2 teaspoons vanilla extract
2 large egg whites
1/4 teaspoon salt
4 oz semi-sweet chocolate, melted


1. Preheat the oven to 350F and line 2 baking sheets with parchment paper. In a medium bowl, combine the coconut, sweetened condensed milk and vanilla.

2. In another bowl, using an electric mixer, beat the egg whites with the salt until firm peaks form. Fold the egg whites into the coconut mixture.

3. Scoop tablespoon mounds of the coconut mixture onto the baking sheets, about 1 inch apart. Bake for 15-20 minutes, rotating the sheets halfway through baking. Transfer the sheets to cooling racks and let the macaroons cool completely on the sheets.

4. Drizzle the melted chocolate on top of each macaroon and refrigerate for about 10 minutes to set the chocolate.


Cheryl said...

Thank you for the cookies recipe. I love coconut everything!!!

Anonymous said...

Will definitely try it!
Thank you! :)

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