These chocolate chip coconut macaroons are a sweet treat that combines chewy coconut with rich chocolate chips. They’re easy to make and perfect for satisfying any sweet tooth!
I love how they’re crispy on the outside and soft on the inside. You can’t have just one! Perfect for sharing, or you know, keeping all to yourself! 😉
Key Ingredients & Substitutions
Sweetened Shredded Coconut: This is the star of the show! It gives the macaroons their unique texture. If you’re after a less sweet version, you can use unsweetened shredded coconut, but note that it may affect the overall flavor.
Sweetened Condensed Milk: It provides moisture and sweetness. If you need a dairy-free option, try using coconut cream or a plant-based sweetened condensed milk alternative, which can offer a similar consistency.
Egg Whites: Egg whites help bind the ingredients and make the texture fluffy. For an egg-free version, you can use aquafaba (the liquid from canned chickpeas). About 3 tablespoons of aquafaba replaces one egg white!
Mini Chocolate Chips: Choose milk, semi-sweet, or dark chocolate based on your preference! If you want a healthier twist, dark chocolate has more antioxidants. You can also use dairy-free chocolate chips if you’re avoiding dairy.
How Can I Ensure My Macaroons Are Light and Fluffy?
The key to light and fluffy macaroons lies in whipping the egg whites properly. Here’s how to do it:
- Start with clean, dry bowls and beaters to avoid any grease that may hinder whipping.
- Beat egg whites on high speed until they form stiff peaks. This means when you lift the beaters, the peaks stand up straight without drooping.
- Gently fold the egg whites into the coconut mixture using a spatula; be careful not to deflate them. This helps create an airy texture.
Following these steps will give you that perfect balance of crispiness on the outside and chewiness on the inside! Enjoy your baking!
Chocolate Chip Coconut Macaroons
Ingredients You’ll Need:
For the Macaroons:
- 3 cups sweetened shredded coconut
- 3/4 cup sweetened condensed milk
- 1 teaspoon vanilla extract
- 2 large egg whites
- 1/4 teaspoon salt
- 1/2 cup mini chocolate chips (plus extra for topping)
For the Chocolate Topping:
- 4 ounces dark chocolate, chopped (for melting and topping)
How Much Time Will You Need?
This recipe takes about 15 minutes of prep time and 20 to 25 minutes of baking time. After baking, let them cool for about 30 minutes during which you can prepare the chocolate. So, in total, it’s about an hour before you can enjoy these delightful treats!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 325°F (163°C). Line a baking sheet with parchment paper or a silicone baking mat to prevent sticking.
2. Mix the Coconut Base:
In a large mixing bowl, combine the sweetened shredded coconut, sweetened condensed milk, and vanilla extract. Mix everything together well until the coconut is completely coated with the mixture.
3. Whip the Egg Whites:
In another bowl, use an electric mixer to beat the egg whites and salt on high speed until stiff peaks form. This means the egg whites should hold their shape when you lift the mixer out.
4. Combine the Mixtures:
Gently fold the whipped egg whites into the coconut mixture. Be careful to keep the mixture light and airy by folding, not stirring. This will give your macaroons a fluffy texture.
5. Add Chocolate Chips:
Next, fold in the mini chocolate chips until they are evenly mixed throughout the coconut batter.
6. Shape the Macaroons:
Using a tablespoon or a cookie scoop, drop mounds of the mixture onto the prepared baking sheet, making sure to space them about 1 inch apart. They won’t spread much, so this will help them bake evenly.
7. Bake the Macaroons:
Bake in the preheated oven for 20 to 25 minutes, or until the edges are lightly golden brown. They should look deliciously toasted!
8. Cool on the Baking Sheet:
Once baked, remove them from the oven and let them cool completely on the baking sheet. This helps them firm up.
9. Melt the Chocolate:
While the macaroons cool, melt the dark chocolate. Place the chopped chocolate in a microwave-safe bowl and heat in 30-second intervals, stirring in between until smooth and fully melted.
10. Drizzle the Chocolate:
Once the macaroons have cooled, take the melted chocolate and spoon or drizzle it over the tops of each macaroon. For a little extra flair, sprinkle a few more mini chocolate chips or chocolate shavings on top.
11. Let It Set:
Allow the chocolate to set for about 30 minutes at room temperature, or pop them in the fridge for a few minutes until the chocolate is firm.
12. Serve and Enjoy:
Now they’re ready to serve! Enjoy your delightful Chocolate Chip Coconut Macaroons with a nice cup of coffee or tea.
These macaroons are crispy on the outside and chewy on the inside, with a delightful hit of chocolate – a truly perfect homemade treat!
Can I Use Unsweetened Coconut Instead of Sweetened?
Yes, you can use unsweetened shredded coconut, but you’ll need to adjust the sweetness by adding a bit more sweetened condensed milk or a sugar substitute to taste. Keep in mind that the texture will remain delicious, but the flavor will be less sweet.
What’s the Best Way to Store Leftover Macaroons?
Store any leftover macaroons in an airtight container at room temperature for up to 3 days. If you want to keep them fresh longer, you can refrigerate them for up to a week, but let them come to room temperature before serving for the best texture.
Can I Make These Macaroons Vegan?
Absolutely! To make these macaroons vegan, use aquafaba (the liquid from canned chickpeas) instead of egg whites—approximately 3 tablespoons of aquafaba will replace 1 egg white. Also, opt for dairy-free chocolate chips and plant-based sweetened condensed milk for a fully vegan treat!
How Do I Prevent My Macaroons from Spreading Too Much?
To help prevent spreading, make sure to thoroughly fold the egg whites into the coconut mixture without overmixing. This keeps the texture light. Also, ensure they are firmly scooped into mounds when placing them on the baking sheet, giving them a defined shape to hold during baking.
