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- 2 ½ cups unsweetened shredded coconut - 2/3 cup sweetened condensed milk - 1 teaspoon vanilla extract - ½ teaspoon almond extract - ½ teaspoon sea salt - 2 large egg whites - 1/4 cup granulated sugar - 4 ounces dark chocolate (70% cocoa or higher) - Sea salt flakes (for topping, optional) When I make coconut macaroons with dark chocolate, I focus on quality ingredients. The unsweetened shredded coconut gives a great texture and flavor. Sweetened condensed milk adds just the right amount of sweetness and moisture. The vanilla and almond extracts bring depth to the taste. A pinch of sea salt balances the sweetness. You need two large egg whites to create a light, airy texture. Granulated sugar helps stabilize the whipped egg whites. For the chocolate, I like to use dark chocolate with at least 70% cocoa. It pairs perfectly with the sweetness of the macaroons. Finally, adding sea salt flakes on top is optional, but I find it makes the treat even better. If you want to dive deeper into the baking process, don’t forget to check the Full Recipe for step-by-step guidance! 1. Preheating the Oven and Preparing the Baking Sheet Start by preheating your oven to 325°F (160°C). Line a baking sheet with parchment paper. This step helps prevent sticking. 2. Mixing the Coconut Mixture In a large bowl, combine 2 ½ cups of unsweetened shredded coconut, 2/3 cup of sweetened condensed milk, 1 teaspoon of vanilla extract, ½ teaspoon of almond extract, and ½ teaspoon of sea salt. Mix until everything is well blended. The mixture should hold together when pressed. 3. Whipping the Egg Whites In a separate bowl, beat 2 large egg whites with a handheld mixer. Whip until soft peaks form, which takes about 2 minutes. Gradually add 1/4 cup of granulated sugar. Continue beating until stiff peaks form, which should take 2-3 more minutes. 1. Folding the Egg Whites into the Coconut Mixture Gently fold the whipped egg whites into the coconut mixture. Be careful not to deflate the egg whites. Mix until just combined for the best texture. 2. Molding and Placing on Baking Sheet Use a tablespoon or cookie scoop to drop mounds of the mixture onto the prepared baking sheet. Space them about 2 inches apart to allow for spreading. 1. Baking Process and Timing Bake the macaroons in your preheated oven for 20-25 minutes. They should be golden brown on top when done. 2. Cooling the Macaroons Once baked, remove the baking sheet from the oven. Let the macaroons cool completely on the sheet. This helps them firm up. 1. Melting the Dark Chocolate In a microwave-safe bowl, melt 4 ounces of dark chocolate, which should be 70% cocoa or higher. Heat in 30-second intervals, stirring until smooth. 2. Dipping the Macaroons in Chocolate After the macaroons have cooled, dip the bottoms into the melted chocolate. Let the excess chocolate drip off before placing them back on the parchment paper. You can find the Full Recipe for more details on making these delicious treats. Enjoy your time in the kitchen! Importance of Egg White Whipping Whipping egg whites is key to a light and airy texture in your macaroons. Start with clean, dry bowls to ensure the egg whites whip well. Use a handheld mixer on medium speed. Beat until soft peaks form, which takes about two minutes. Then, add granulated sugar slowly. Keep mixing until you see stiff peaks, which takes another two to three minutes. This step is crucial, as stiff peaks help the macaroons hold their shape while baking. Mixing Techniques to Avoid Deflation Be gentle when folding the whipped egg whites into the coconut mixture. Use a spatula and fold in a circular motion. This keeps the air from escaping. Mix just until combined; over-mixing can lead to flat macaroons. The final mixture should look thick and slightly shiny, ready for mounding on your baking sheet. Using Different Extracts You can customize the flavor of your macaroons. While vanilla and almond extracts work well, try other options too. Coconut extract adds more coconut flavor and makes each bite richer. A hint of rum extract can provide a tropical twist. Experimenting with extracts can transform your macaroons into something special. Adding Toppings or Additional Flavors Toppings can elevate your macaroons. Try sprinkling sea salt flakes on top of the chocolate for a sweet-salty combo. You can also add crushed nuts or colorful sprinkles for a fun look. For added texture, mix in chocolate chips or dried fruits to the coconut mixture before baking. These small changes can give you a unique treat every time. For the complete recipe, check out the Full Recipe. {{image_2}} Coconut macaroons are a great base. You can change them up in fun ways! - Coconut Macaroons with White Chocolate: Swap dark chocolate for white chocolate. The sweet, creamy flavor pairs well with coconut. Just melt the white chocolate and dip the cooled macaroons like before. - Chocolate-Covered Macaroons with Different Fillings: Get creative! Try adding fillings like peanut butter or fruit jams inside the macaroon. After baking, dip them in chocolate for a tasty twist. You can easily modify the recipe for different diets. - Vegan Coconut Macaroons Option: To make vegan macaroons, replace the egg whites with aquafaba. This is the liquid from canned chickpeas. Whip it just like egg whites until it forms stiff peaks. Use maple syrup instead of sweetened condensed milk for sweetness. - Gluten-Free Ingredients: Good news! This recipe is naturally gluten-free. Just check the labels on your ingredients to be sure. Your macaroons will still taste great! You can enjoy these variations and dietary options to make coconut macaroons that fit your taste and needs. For the complete recipe, refer to the Full Recipe section. To keep your coconut macaroons fresh, store them in an airtight container. This will prevent them from drying out. Place a piece of parchment paper between layers to avoid sticking. You can keep them at room temperature for up to three days. If you want to store them longer, freezing works great. Wrap each macaroon in plastic wrap. Then, put them in a freezer-safe bag. They can stay frozen for up to three months. When ready to enjoy, just thaw them in the fridge overnight. In the refrigerator, your macaroons can last about a week. Keep them in an airtight container for best results. You’ll know they have spoiled if they smell off or show signs of mold. If they feel hard or dry, it's time to toss them. Enjoy them fresh for the best taste! How do you make coconut macaroons from scratch? To make coconut macaroons, mix unsweetened coconut with sweetened condensed milk, vanilla, almond extract, and sea salt. Then whip egg whites with sugar until stiff peaks form. Fold the egg whites into the coconut mix, scoop onto a baking sheet, and bake until golden. Can I use sweetened coconut instead of unsweetened? Yes, you can use sweetened coconut. It will make your macaroons sweeter. Just note that you may want to reduce the sweetened condensed milk to balance the sweetness. How can I prevent my macaroons from collapsing? To prevent collapsing, ensure your egg whites reach stiff peaks. Fold gently, and do not overmix. Also, space the macaroons well on the baking sheet to allow them to rise. What type of dark chocolate is best for melting? Use dark chocolate with 70% cocoa or higher. This kind melts smoothly and gives a rich flavor. Chopping the chocolate helps it melt evenly. Can I make these macaroons ahead of time? Yes, you can make macaroons ahead. Store them in an airtight container for up to a week. You can also freeze them, but dip them in chocolate just before serving for the best taste. For more details, you can check the Full Recipe. This blog post covered how to make delicious coconut macaroons. We discussed the key ingredients, preparation steps, and baking tips. You learned how to enhance flavors and explore variations. The storage section showed you how to keep your treats fresh. Making coconut macaroons is fun and simple. You can experiment with flavors or dietary needs. Enjoy every bite of your sweet creations!

Coconut Macaroons with Dark Chocolate

Satisfy your sweet tooth with these delicious Coconut Macaroons with Dark Chocolate! This easy recipe combines crunchy and chewy textures using simple ingredients. Follow along as I guide you through each step, from whipping egg whites to dipping the macaroons in rich dark chocolate. Perfect for any occasion, these treats will impress everyone. Click to explore the full recipe and start baking your new favorite dessert today!
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Ingredients
  

2 ½ cups unsweetened shredded coconut

2/3 cup sweetened condensed milk

1 teaspoon vanilla extract

½ teaspoon almond extract

½ teaspoon sea salt

2 large egg whites

1/4 cup granulated sugar

4 ounces dark chocolate (70% cocoa or higher), chopped

Sea salt flakes (for topping, optional)

Instructions
 

Preheat your oven to 325°F (160°C) and line a baking sheet with parchment paper.

    In a large mixing bowl, combine the unsweetened shredded coconut, sweetened condensed milk, vanilla extract, almond extract, and sea salt. Mix until well combined and hold together when pressed.

      In a separate bowl, use a handheld mixer to beat the egg whites until soft peaks form, about 2 minutes. Gradually add granulated sugar and continue to beat until stiff peaks form, approximately 2-3 more minutes.

        Fold the whipped egg whites gently into the coconut mixture, being careful not to deflate the egg whites. Mix just until combined.

          Using a tablespoon or cookie scoop, drop mounds of the mixture onto the prepared baking sheet, spacing them about 2 inches apart.

            Bake in the preheated oven for 20-25 minutes or until the macaroons are golden brown on top.

              Remove the baking sheet from the oven and let the macaroons cool completely on the sheet.

                Meanwhile, melt the dark chocolate in a microwave-safe bowl, heating in 30-second intervals and stirring until smooth.

                  Once the macaroons are completely cooled, dip the bottoms into the melted dark chocolate, letting the excess drip off before placing them back on the parchment paper.

                    If desired, sprinkle a tiny pinch of sea salt flakes on top of the chocolate for added flavor and presentation.

                      Allow the chocolate to set at room temperature or refrigerate until hard.

                        Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 12-15 macaroons