Coconut Macaroon

5 from 1 vote

Coconut macaroon with chocolate is the perfect treat for anyone looking to make easy dessert with minimal fuss! These little cute snacks are crunchy on the outside, chewy on the inside, and covered in chocolate—what’s not to love?

Prep Time10

Cook Time10

Total Time20

Course: Dessert, Desserts, Snack

Cuisine: International

Servings: pieces

Calories: 189kcal

Author: Claudia

Ingredients

120 gr egg white
150 gr sugar
2 gr salt
2 gr vanilla
60 gr cake flour
300 gr dried coconut
100 gr dark chocolate for decoration

Instructions

In a bowl, combine the egg white, sugar, salt, and vanilla powder. Whip the mixture until the sugar has dissolved. Place the bowl over a pot of simmering water (double boiler) and continue whipping until the mixture is warm to the touch. Remove the bowl from the heat, place it on a work surface, and sift in the cake flour.
Whisk the flour until the mixture is smooth. Add the desiccated coconut and stir until evenly mixed. Cover the bowl with cling wrap and chill in the fridge overnight.
The next day, remove the dough from the fridge and preheat the oven to 356°F (180°C). Using a coffee spoon or ice cream scoop, scoop out the dough, pressing it tightly and shaping it into domes with your hands. Place them on a baking tray and bake for about 20 minutes or until golden brown. Once done, let the macaroons cool completely on a cooling rack.
Melt the dark chocolate in a double boiler or microwave. Dip the bottom of each macaroon into the melted chocolate and set them on a tray. For extra flair, drizzle melted chocolate over the tops using a piping bag. Chill in the fridge until the chocolate is set. Enjoy!

Video

Notes

Make sure the egg whites and sugar are well-whipped until the sugar dissolves completely. This gives your macaroons that dreamy, chewy texture.

Don’t skip the chilling step—it helps the macaroons hold their shape and prevents them from turning into a coconut pancake.

Use a small ice cream scoop or coffee spoon for perfectly even macaroons. Press them tight and shape them gently with your hands.

Don’t overbake! Keep an eye on the color—golden brown is your friend, dry coconut isn’t.

Double chocolate, double fun. For an extra layer of deliciousness, drizzle chocolate on top and dip the bottoms.

Lightly brush some oil in the coffee spoon or ice cream scoop, so it is easy to remove the shaped macaroons.

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