Chocolate Drizzled Coconut Macaroons

Jump to Recipe
Save ItSaved!
This post may contain affiliate links. Read my disclosure policy.

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.
Print WW Personal Points
Did you make this recipe?

Chocolate Drizzled Coconut Macaroons

105 Cals 2 Protein 13 Carbs 5.5 Fats
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
WW Points Plus: 3
Keywords: Chocolate Drizzled Coconut Macaroons, coconut macaroons, easy coconut macaroons, homemade macaroons, how to make coconut macaroons

Leave a Reply

Your email address will not be published.

Rate this Recipe:




42 comments

  1. How long will these last in the fridge? Also, can they be frozen? Thanks!

  2. OMG so good. Just made these for my husband for his birthday and he died…. He’s obsessed. And sooo damn easy. Thank you!

  3. These macaroons were inedible due to the overpowering flavor of the almond extract. I paused before adding the full amount, and I should have trusted my gut instead of the recipe. If I ever try again, I will halve it for sure.

  4. I’ve made these twice now mad measured what I thought was a tightly packed Tbsp. I keep coming out with 24 cookies. I’m perplexed. Any advice.?

    Thanks!

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

  6. 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"!!

  7. 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?

  8. i love this recipe. because its main recipe is coconut. my mother would love it. i wanna try it for this Ramadhan 😀

  9. 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.

    • 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!

  10. 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!