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To make these tasty treats, you need a few main ingredients: - 3 cups sweetened shredded coconut - 1/2 cup sweetened condensed milk - 1 teaspoon vanilla extract - 1/4 teaspoon almond extract - 1/4 cup all-purpose flour - 1/4 teaspoon salt - 1 cup semi-sweet chocolate chips (for drizzling) - 1 tablespoon coconut oil (for the chocolate drizzle) These ingredients blend together to create a sweet and chewy macaroon. The coconut gives a lovely texture while the chocolate drizzle adds a rich flavor. You can also play with flavors by adding some optional ingredients: - A pinch of sea salt to enhance sweetness - A few drops of mint extract for a refreshing taste - Other chocolate types like dark or white chocolate These extras can make your macaroons stand out. Get creative and find what you love most! To craft these delicious macaroons, gather these tools: - A mixing bowl for combining ingredients - A baking sheet lined with parchment paper - A fork or piping bag for drizzling chocolate - A microwave-safe bowl or double boiler for melting chocolate Having the right tools makes the process smooth and fun. Enjoy making these treats! {{ingredient_image_2}} Start by preheating your oven to 325°F (160°C). This step is key to getting a nice, golden finish on your macaroons. While the oven heats, line a baking sheet with parchment paper. This will keep the macaroons from sticking, making cleanup easier. In a large bowl, combine the sweetened shredded coconut and sweetened condensed milk. Add one teaspoon of vanilla extract and a quarter teaspoon of almond extract for flavor. Mix these well until they are evenly blended. Then, add the quarter cup of all-purpose flour and the salt. Stir until you have a sticky mixture that holds together nicely. Now it's time to shape the macaroons. Use your hands or a small cookie scoop to take portions of the mixture. Form each portion into a small mound, about 1.5 inches wide. Place them on the lined baking sheet, leaving about 2 inches between each mound. This space helps them bake evenly. Bake the macaroons for 15 to 18 minutes. Watch closely! They should turn a lovely golden brown. Once they reach that perfect color, take the baking sheet out of the oven. Let the macaroons cool completely on the parchment paper. Cooling helps them firm up. While the macaroons cool, melt the semi-sweet chocolate chips with the coconut oil. You can do this in a microwave-safe bowl. Heat it in 30-second bursts, stirring well each time until it's smooth. If you prefer, use a double boiler for gentle melting. Once the macaroons are cool, it’s time to add the chocolate drizzle. Use a fork or a piping bag to drizzle the melted chocolate over each macaroon. You can be creative with your design! Allow the chocolate to set at room temperature. If you're short on time, place them in the fridge for about 15 minutes to speed up the process. To get the best texture, use fresh shredded coconut. This helps keep the macaroons moist. Make sure to mix the coconut with condensed milk well. If the mixture feels too dry, add a touch more condensed milk. When shaping the macaroons, pack the mixture tightly. This ensures they hold their shape while baking. Bake until the edges are golden, not brown. Cool them fully before adding chocolate. This keeps the macaroons firm. One common mistake is not measuring ingredients properly. Use a measuring cup for the coconut and condensed milk. Do not skip the flour, as it helps bind the macaroons. Avoid overbaking; keep an eye on them. If they turn too dark, they will taste burnt. Lastly, don’t rush the cooling process. Cooling on the baking sheet helps them set well. Store leftover macaroons in an airtight container. This keeps them fresh and chewy. Place a piece of parchment paper between layers to prevent sticking. They last up to a week at room temperature. If you want to keep them longer, freeze them! Just wrap them tightly in plastic wrap and put them in a freezer bag. They can last for up to three months. Thaw them at room temperature when you’re ready to enjoy. Pro Tips Use Fresh Coconut: For a more intense coconut flavor, consider using fresh grated coconut instead of the packaged sweetened shredded coconut. Perfect Drizzle Technique: When drizzling chocolate, ensure it’s at a warm but not too hot temperature to maintain a smooth consistency without melting the macaroons. Experiment with Flavors: Feel free to add a pinch of cinnamon or a splash of rum extract to the coconut mixture for a unique flavor twist. Storing Leftovers: Store any leftovers in an airtight container at room temperature for up to a week to keep them fresh and chewy. {{image_4}} You can boost the flavor of your macaroons with extracts. I love using vanilla and almond extracts. They add depth to the coconut. Try adding a bit of orange or lemon extract too. This adds a fun twist. Just a teaspoon will work wonders. You can mix and match to find your favorite flavor. The chocolate drizzle is a key part of these treats. While semi-sweet chocolate is great, you can try others. Dark chocolate gives a rich flavor. Milk chocolate is sweeter and creamier. White chocolate offers a nice contrast. You can even use dairy-free options if needed. Just melt it the same way as the semi-sweet chocolate. Coconut comes in many forms. You can try shredded, flaked, or even desiccated coconut. Each type will change the texture a bit. Shredded coconut is soft and chewy. Flaked coconut is lighter and gives a nice crunch. Desiccated coconut is very fine and creates a different mouthfeel. Experiment with these to find your perfect macaroon! To keep your chocolate drizzled macaroons fresh, place them in an airtight container. Make sure to layer parchment paper between each macaroon to avoid sticking. Store them at room temperature for best taste. Avoid direct sunlight or heat. Homemade macaroons can last up to one week when stored properly. If you keep them in the refrigerator, they can last a little longer, about ten days. However, the texture may change slightly. They may become less chewy and more firm in the fridge. You can freeze macaroons for up to three months. To do this, let the macaroons cool completely. Then, place them in a single layer on a baking sheet. Freeze them for about two hours. After that, transfer them to a freezer bag. This way, they won't stick together. When ready to eat, let them thaw at room temperature. Enjoy the same great taste! Yes, you can use unsweetened coconut. However, it will change the taste. Sweetened coconut adds a nice sweetness that balances the rich chocolate. If you use unsweetened coconut, consider adding extra sweetened condensed milk. This adds more sweetness and keeps the texture right. You can customize the drizzle in many ways. Try using dark chocolate for a bolder taste. You can also mix in other flavors like mint or orange zest. For a fun twist, add a pinch of sea salt on top after drizzling. This adds a nice contrast to the sweet chocolate. Yes, these macaroons are gluten-free! The recipe uses all-purpose flour, but you can swap it for gluten-free flour. Make sure the flour you choose is certified gluten-free. This way, everyone can enjoy these tasty treats. You can serve these macaroons with a variety of treats. Pair them with fresh fruit like strawberries or oranges for a refreshing bite. A scoop of vanilla ice cream is also a great choice. You can even serve them with coffee or tea to balance their sweetness. You now know how to make tasty chocolate drizzled coconut macaroons. We covered key ingredients, tools, and precise steps. You learned tips for perfect texture and how to store the treats. Plus, we shared fun flavor variations to try. These macaroons are delicious and simple to make. Enjoy creating them for yourself or to share. Happy baking!

Chocolate Drizzled Coconut Macaroons

Delicious coconut macaroons drizzled with semi-sweet chocolate.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 18 minutes
Total Time 35 minutes
Course Dessert
Cuisine American
Servings 12
Calories 150 kcal

Ingredients
  

  • 3 cups sweetened shredded coconut
  • 0.5 cup sweetened condensed milk
  • 1 teaspoon vanilla extract
  • 0.25 teaspoon almond extract
  • 0.25 cup all-purpose flour
  • 0.25 teaspoon salt
  • 1 cup semi-sweet chocolate chips
  • 1 tablespoon coconut oil

Instructions
 

  • Begin by preheating your oven to 325°F (160°C). Once heated, line a baking sheet with parchment paper to prevent sticking.
  • In a large mixing bowl, combine the sweetened shredded coconut, sweetened condensed milk, vanilla extract, and almond extract. Stir well until evenly mixed. Add the all-purpose flour and salt, mixing thoroughly until you have a sticky, cohesive mixture.
  • Using your hands or a small cookie scoop, scoop out portions of the mixture and shape them into small mounds, measuring roughly 1.5 inches in diameter. Place the mounds on the prepared baking sheet, ensuring they are spaced about 2 inches apart for even baking.
  • Bake the macaroons in the preheated oven for 15-18 minutes. Keep an eye on the macaroons; they are done when the edges turn a lovely golden brown without burning.
  • Once baked, remove the baking sheet from the oven and allow the macaroons to cool completely on the parchment paper. This will help them firm up a bit.
  • While the macaroons are cooling, melt the semi-sweet chocolate chips and coconut oil together. You can do this by microwaving the mixture in a microwave-safe bowl, heating in 30-second intervals, stirring between each interval, until the chocolate is smooth.
  • Once the macaroons are fully cooled, take a fork or a piping bag and drizzle the melted chocolate over the top of each macaroon.
  • Allow the chocolate drizzle to set at room temperature. If you're in a hurry, you can place the macaroons in the refrigerator for approximately 15 minutes to accelerate the setting process.

Notes

For an elegant display, arrange the macaroons on a rustic wooden platter or a decorative cake stand.
Keyword chocolate, coconut, dessert, macaroons