Chocolate Drizzled Coconut Macaroons

I took last year’s plain coconut macaroons and drizzled them with a little chocolate to satisfy my craving. I reduced the sugar a little to compensate for the chocolate and drizzled some chocolate over them once they were done.

I took last year's plain coconut macaroons and drizzled them with a little chocolate to satisfy my craving. I reduced the sugar a little to compensate for the chocolate and drizzled some chocolate over them once they were done.Chocolate Drizzled Coconut Macaroons

I’m a firm believer in everything in moderation. If I’m craving something sweet, I’ll eat a cookie or a dessert because life is short. Of course, you shouldn’t eat the whole batch, because too much sugar is not a good thing. Other favorites are Dark Chocolate Oatmeal Lace Cookies, Peppermint Meringues and No Bake Chocolate and Peanut Butter Cookies.

I took last year's plain coconut macaroons and drizzled them with a little chocolate to satisfy my craving. 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!

What makes a macaroon a macaroon?

A macaroon is a type of cookie that is baked with ground coconut and almonds, or another type of nut, as its’ main ingredients.

What is the difference between a macaroon and a macaron?

Macaroons are a coconut-based, sweet and chewy cookie with lots of texture while macarons are a meringue-based delicate cookie that ranges in a large variety of flavors and fillings.

Do coconut macaroons need to be refrigerated?

No, if you’re eating the cookies within the first couple of days there is no need and keeping them in a container will be fine. But, if you plan on eating them over the course of 2 weeks or so, then I would keep them in the fridge to keep its’ moisture.

I took last year's plain coconut macaroons and drizzled them with a little chocolate to satisfy my craving. I reduced the sugar a little to compensate for the chocolate and drizzled some chocolate over them once they were done.
I took last year's plain coconut macaroons and drizzled them with a little chocolate to satisfy my craving. I reduced the sugar a little to compensate for the chocolate and drizzled some chocolate over them once they were done.
Last yaI took last year's plain coconut macaroons and drizzled them with a little chocolate to satisfy my craving. I reduced the sugar a little to compensate for the chocolate and drizzled some chocolate over them once they were done.ear 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.
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Chocolate Drizzled Coconut Macaroons

6
Freestyle Points
105
Calories
Prep Time: 30 mins
Cook Time: 45 mins
Total Time: 1 hr 15 mins
Yield: 19 servings
COURSE: Dessert
CUISINE: American
I took last year's plain coconut macaroons and drizzled them with a little chocolate to satisfy my craving. I reduced the sugar a little to compensate for the chocolate and drizzled some chocolate over them once they were done.

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

Instructions

  • 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.

Nutrition

Serving: 2macaroons, Calories: 105kcal, Carbohydrates: 13g, Protein: 2g, Fat: 5.5g, Sodium: 15mg, Fiber: 1g, Sugar: 12g
Freestyle Points: 6
Points +: 3