Coconut Macaroons Chocolate Drizzle

I pulled a tray of golden macaroons from the oven one afternoon, and the smell of toasted coconut filled every corner of the kitchen. My neighbor knocked on the door just to ask what I was baking. That batch disappeared before dinner, and I've been making them ever since.

I brought these to a potluck once, stacked in a tin with wax paper between the layers. Someone asked if I bought them from a bakery. I didn't correct her right away.

Ingredients

• Sweetened shredded coconut: This is the heart of the macaroon, so use the good stuff with long flakes that crisp at the edges and stay chewy inside.
• Granulated sugar: It sweetens and helps bind everything together, giving the outside that delicate crackle when baked.
• Egg whites: They hold the coconut in tender little mounds and turn golden as they bake, so don't skip the whisk to break them up.
• Pure vanilla extract: Just one teaspoon warms the whole batch and makes the kitchen smell like comfort.
• Salt: A pinch balances the sweetness and brings out the coconut flavor in a way you'll notice if you forget it.
• Dark chocolate: I use something around 70 percent because it contrasts beautifully with the sweetness, but milk chocolate works if that's your style.
• Coconut oil (optional): A teaspoon makes the chocolate glossy and easier to drizzle, though it's not a dealbreaker if you skip it.

Instructions

Preheat and prep:

Set your oven to 175°C and line a baking sheet with parchment paper. The paper keeps the bottoms from sticking and makes cleanup a breeze.

Mix the base:

In a large bowl, stir together the coconut, sugar, egg whites, vanilla, and salt until everything is evenly coated and sticky. It should look like wet sand that holds its shape.

Shape the mounds:

Use a tablespoon or small scoop to drop little hills of mixture onto the sheet, leaving about an inch between each one. They don't spread much, but you want air to circulate.

Bake until golden:

Slide the tray into the oven and bake for 18 to 20 minutes, watching for toasted edges and tops. The smell will tell you when they're close.

Cool completely:

Let them sit on the baking sheet until they're room temperature. If you try to move them too soon, they'll crumble.

Melt the chocolate:

Chop the dark chocolate and melt it gently over a double boiler or in the microwave in short bursts, stirring until smooth. Add coconut oil if you want it silky.

Dip and drizzle:

Dip the bottom of each macaroon into the chocolate and set it back on the parchment. Drizzle the rest over the tops with a fork or a spoon, letting it fall in messy ribbons.

Let it set:

Leave them at room temperature or pop them in the fridge for 10 minutes until the chocolate hardens. Then they're ready to eat or stack in a tin.

Pin It

I made these on a rainy Sunday and ate three while standing at the counter, still warm with the chocolate barely set. My daughter grabbed one on her way out the door and texted me an hour later asking if there were any left.

How to Store Them

Keep them in an airtight container at room temperature and they'll stay chewy for up to five days. I've never had a batch last that long, but the chocolate might soften if it gets too warm, so a cool spot on the counter works best.

Ways to Make Them Your Own

I've folded in toasted almonds, swapped the dark chocolate for milk, and even added a pinch of cardamom once when I was feeling adventurous. The base is forgiving, so if you want to tuck in a surprise, go ahead.

What to Serve Alongside

These pair beautifully with strong coffee or a cup of tea in the afternoon. I've also tucked them into gift boxes with homemade fudge and shortbread, and they always get eaten first.

• Serve them on a platter with fresh berries for a simple dessert spread.
• Pack them in tins with wax paper for gifting or travel.
• Keep a few in the freezer for when you need something sweet without turning on the oven.

Pin It

There's something satisfying about pulling a tray of these from the oven and knowing they'll be gone by evening. Make a double batch if you want any left for tomorrow.

Common Questions

→ How do I achieve chewy texture in coconut macaroons?

Using shredded sweetened coconut combined with egg whites and sugar creates moisture retention, resulting in a chewy bite once baked.

→ What is the best way to melt chocolate for drizzling?

Melt dark chocolate gently using a double boiler or microwave in short intervals, stirring frequently to avoid burning. Adding coconut oil helps smooth the texture.

→ Can I add nuts to these macaroons?

Yes, folding in finely chopped toasted almonds adds a pleasant crunch and a nutty flavor complementing the coconut and chocolate.

→ How do I prevent macaroons from sticking to the baking sheet?

Lining the baking sheet with parchment paper ensures easy removal and prevents sticking during and after baking.

→ What is the ideal storage method for these macaroons?

Store macaroons in an airtight container at room temperature for up to five days to maintain freshness and texture.