Mar 23, 2013

Chocolate Drizzled Coconut Macaroons



If I'm craving something sweet, macaroons are a good option because they are made with just egg whites and sugar – no flour or butter. Of course, you shouldn't eat the whole batch, because too much sugar is not a good thing.

Last year I posted a recipe for plain coconut macaroons, but this year I was craving them drizzled with a little chocolate, so I reduced the sugar a little to compensate for the chocolate and drizzled some chocolate over them once they were done.


I've been using only raw sugar these days, so the color may not be as white, but they worked out just fine. These are gluten-free and Passover-friendly, hope you enjoy!


Chocolate Drizzled Coconut Macaroons
Skinnytaste.com

Servings: 19 • Serving Size: 2 macaroons • Old Points: 2 pt • Points+: 3 pt
Calories: 105 • Fat: 5.5 g • Protein: 2 g • Carb: 13 g • Fiber: 1 g • Sugar: 12 g
Sodium: 15 mg (without salt)  


Ingredients:

  • 3/4 cup (5 large) egg whites
  • 1/2 cup + 2 tbsp raw sugar
  • pinch of salt
  • 10 oz sweetened coconut flakes (Baker's)
  • 1/2 tsp almond extract
  • 1/4 tsp vanilla extract
  • 1 oz melted semi-sweet chocolate for drizzling (I melted 2 oz, but only used 1 oz)

Directions:

In a heavy saucepan combine egg whites, sugar, salt and coconut flakes and cook over medium-low heat, stirring frequently until all the ingredients combine together, about 12-15 minutes.


The mixture should be sticky and moist, not dry. Remove from heat and stir in the almond and vanilla extracts. Set aside on a dish and let it cool in the refrigerator about 30 minutes.

Preheat the oven to 300°. Using a tablespoon, scoop tightly packed tablespoonfuls onto a baking sheet covered with a silpat or parchment paper.

Bake 27-30 minutes or until golden.

Let them cool then melt the chocolate in the microwave and drizzle on top of the cookies using a spatula or a spoon.


Makes 38 cookies.

40 comments :

  1. These look so good. I can't wait to try them.

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  2. Yum!! These look sooo good! Chewy coconuts with chocolate? Omg....♥

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  3. I love macaroons and had no idea they were this essy to make! Cant wait to try these!

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  4. They look so easy and delicious! I will have to give these a try!

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  5. seem so easy to make! Thank you for sharing! Pinning!

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  6. Yummy and easy recipe... thanks for sharing! :)
    xoxo

    http://styleisinvogue.blogspot.com.es/

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  7. These look lovely - I love macaroons and always get excited around Passover when you see them everywhere :)

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  8. These look delicious. If I don't have raw sugar can I substitute regular sugar in the same amount?

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    Replies
    1. yes, always the same amount if you use raw or white.

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  9. Amazing! We are big time coconut lovers here!
    FashionEdible.com

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  10. I'm trying it with regular sugar now. I will post the results. From what I can tell through reading is that the raw sugar will make the recipe a little dryer.

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    Replies
    1. Interesting, they were a little dryer than the last time I made them, so that may be so.

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  11. Replies
    1. I'm sure they could, maybe the baking blend.

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  12. These came out great. Instead of raw sugar I used 3/4 cup white sugar and 1/4 cup brown. Great recipe!

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  13. how would you adjust if using unsweetened coconut flakes?

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    Replies
    1. I'm guessing you would add a little more sugar to compensate. I would taste them before baking.

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  14. I used to make coconut macaroons all the time with my grandma! These look delicious, thanks for sharing!

    Paige
    http://thehappyflammily.blogspot.com

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  15. Gina I am wondering, for the egg whites, can I use the pasteurized kind from the carton or should it be fresh egg whites?

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    Replies
    1. I've only made them with fresh, but I'm guessing it would work ok.

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  16. Just made a batch. I used egg whites in a carton, unsweetened coconut (Bob's Red Mill), and didn't add more sugar -- they are plenty sweet enough. I used bittersweet chocolate for drizzling.

    The kids made them really small (smaller than the kind in the can) and we only got 24. Not sure if I could have used more coconut without them being too dry? Next year....

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  17. do i have to keep them refrigerated after finished making them or will they hold up with out refrigeration?

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    Replies
    1. They should be fine for a few days in an airtight container.

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  18. I just made these - they are in the oven now! 2 questions though...
    First, where does the pinch of salt come in? (I added it with the 2 extracts).
    Second, I measured all the ingredients and I used a packed tablespoon as directed at the end, but I only got 23 instead of 38. Did I do something wrong?? Will the points be higher??
    Thanks for all theh great recipes Gina!

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    Replies
    1. Thanks for noticing, I just added the salt. Perhaps you had heaping tablespoons? I'm not sure if it changes the points.

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  19. Mmm these look delicious!

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  20. Macaroons are my favorite! So excited to make these for Easter...I always know I can come to your blog for delicious skinny sweets. Thanks so much for sharing!

    http://www.diningoutskinnydc.com

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  21. Made these! They are PERFECT! Used egg whites from a carton and raw sugar. Wouldn't change a thing!

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  22. Can I just say how much I appreciate that you use actual sugar and not a substitute? I avoid them for health reasons, and so many light or WW watchers recipes use them. So thank you!!

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  23. I made these last night and I think they taste even better today! I used regular sugar instead of the raw sugar because that's what I had in the house and they turned out great. A perfect recipe to satisfy my sweet tooth! Thanks!

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  24. Gina - since you are from Long Island, hopefully you will appreciate this. I sent some of these to my MIL. She emailed me this morning to tell me that "we no longer need to go to Wall's in Hewlett for macaroons!!!" That is high praise. These are hands down the best macaroons I have ever made! Keep bringing us the good stuff!

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  25. I've made these twice and have come across the same issue both times so I'm hoping you can please help me figure out what I'm doing wrong! The coconut mixture came out on the runny side both times. So when I cooked the macaroons they were all stuck together with what seemed like a film of sugar that came out of all the cookies. I was still able to cut the cookies out and they were delicious, but do you have any idea why this is happening? I used all the ingredients perfectly measured. I even measured my egg whites to 3/4 cup. I used raw sugar and the pinch of salt. I measured out 10 oz of coconut as the recipe calls for (the bakers coconut comes in a 14oz bag). I cooked for 12 minutes while stirring, removed it, added the almond & vanilla extracts and refrigerated it for over 30 mins.

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    1. I can see the runny part come out of the cookies as I scoop them onto the parchment paper :( I also only got about 29 cookies each time. If you could please give me advice as to what I might be doing wrong I'd really appreciate it! I love these macaroons, they are so delicious, even if I have to cut each one out to get them!

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  26. i love this recipe. because its main recipe is coconut. my mother would love it. i wanna try it for this Ramadhan :D

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  27. Love these....I would like to replace the sugar though. Was thinking maybe maple syrup or honey, or agave, or a combo of them. Have you (or anyone else here) tried?

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  28. I just made these as part of a Thank You gift for a friend. They are delicious. I put one almond inside each mound of coconut mixture before baking and they are amazing, basically a "skinny almond joy"!!

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  29. Think these could be frozen between the fridge and oven?

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