Chocolate Drizzled Coconut Macaroons

Jump to Recipe
Save ItSaved!

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
Did you make this recipe?

Chocolate Drizzled Coconut Macaroons

6
6
6
SP
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
Blue Smart Points: 6
Green Smart Points: 6
Purple Smart Points: 6
Points +: 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. Required fields are marked *

Rate this Recipe:




41 comments

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

  2. 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.

  3. 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!

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

  5. 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"!!

  6. 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?

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

  8. 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!

  9. 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!

  10. 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!

  11. 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!!

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

  13. Mmm these look delicious!

  14. Yum! Perfect for Easter!

  15. 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!

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

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

  17. 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….

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

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

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

  21. Can these made with Splenda??

  22. 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.

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

  24. These look lovely – I love macaroons and always get excited around Passover when you see them everywhere 🙂

  25. Yumm! I love macaroons! 🙂

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

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

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

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