|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 4g||5%|
|Saturated Fat 3g||15%|
|Total Carbohydrate 8g||3%|
|Dietary Fiber 1g||3%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
These easy macaroons are great confections to bake for a chocolate craving. Chewy coconut flakes and sweet chocolate bring to life decadent cookies in less than 25 minutes. Make bigger batches to give as gifts, or keep in an airtight container for up to a week.
Coconut is a very nutrient-dense fruit, featuring a high amount of manganese and fiber. Combined that with dark chocolate and its antioxidants and these cookies are a wholesome treat, great for a coffee break.
Check our variations below for ideas on how to change up these tasty macaroons. Also, most commercial condensed milk should be gluten-free, but always check the labels, making these macaroons adequate for people with wheat intolerances or sensitivities.
Gather the ingredients.
Preheat the oven to 350 F.
Line two baking sheets with parchment paper or grease them well with margarine or cooking spray.
Using a double boiler, or a saucepan on very low heat, mix the sweetened condensed milk with the chocolate and salt.
Cook, stirring frequently until the chocolate is melted and the mixture is thick. Once ready, remove from heat. If using a double boiler be mindful of the amount of water in the bottom saucepan and check that it's simmering and not boiling.
Add the coconut and vanilla to the chocolate mixture and stir to mix well.
Drop by rounded tablespoons onto the prepared cookie sheets, leaving about half to one inch of space between the cookies.
Bake in the preheated oven for 10 to 12 minutes, or until the cookies are set.
Remove the chocolate coconut macaroons from cookie sheets to wire rack to cool completely.
Add-Ons for Your Macaroons
Here are a few ideas on how to add other ingredients and flavors into your macaroons:
- Crunchy Coconut-Nut Macaroons: Add 1/4 cup of chopped walnuts, pistachios, cashews, or almonds into the chocolate-coconut mixture before baking. For nut allergies, replace with sunflower seeds or pepitas.
- Coconut-Dried-Fruit Macaroons: Add 1/4 of raisins, chopped apricots, or tart cherries into the chocolate-coconut mixture before baking.
- White Coconut Macaroons: Replace the dark chocolate with the same amount of good quality white chocolate chips. Proceed with the recipe as indicated, or add nuts for crunch.
- Peanut-Coconut Macaroons: Use white chocolate as directed in the variation above, but add 1/4 cup of roasted salted chopped peanuts into the chocolate-coconut mixture before baking.
- Red Coconut-Macaroons: Use white chocolate, add 1/4 cup of dried cherries or cranberries, and a few drops of red food coloring. Mix into the chocolate-coconut mixture before baking. For a Christmas macaroon, split the mixture into two bowls, and color half with red and half with green. Drop 1/2 teaspoon of each color batter next to each other into the baking sheet and with slightly wet hands press together to make a whole macaroon.