If you are looking for a sweet treat that combines the rich flavors of chocolate with the tropical essence of coconut, look no further than these delectable Chocolate Covered Coconut Macaroons. These little bites of joy are crispy on the outside and chewy on the inside, making them a perfect indulgence for any occasion. The added touch of bittersweet chocolate and a sprinkle of sea salt elevates these macaroons to a whole new level of deliciousness. Plus, they are incredibly easy to make, requiring just a handful of ingredients that you probably already have in your pantry. So grab your mixing bowl and let’s get started!
Why It Works Every Time
The secret to perfect Chocolate Covered Coconut Macaroons lies in the combination of ingredients and the technique used. The sweetened flaked coconut provides that chewy texture we all love, while the granulated sugar and egg whites create a lovely binding agent that holds everything together. The addition of orange zest and almond extract enhances the flavor profile, giving it a subtle twist that pairs beautifully with the chocolate. And when you dip these macaroons in melted chocolate, they transform into an irresistible treat that no one can resist.
What You’ll Need
- 4 cups sweetened flaked coconut
- Scant 1 cup granulated sugar
- 1 teaspoon orange zest
- 4 large egg whites, at room temperature
- 3/4 teaspoon pure almond extract
- 1/4 teaspoon salt
- 1 cup bittersweet chocolate, chopped
- 1 tablespoon coconut oil
- 1/4 teaspoon sea salt
- 1/2 cup shelled pistachios, chopped or whole (for decoration; optional)
Kitchen Gear Checklist
- Mixing bowl: For combining all the ingredients.
- Baking sheet: To place your macaroons on for baking.
- Parchment paper: To line the baking sheet and prevent sticking.
- Whisk or electric mixer: For whipping the egg whites to perfection.
- Double boiler or microwave-safe bowl: For melting the chocolate.
Step-by-Step: Chocolate Covered Coconut Macaroons
Step 1: Preheat the Oven
Preheat your oven to 325°F (160°C) and line a baking sheet with parchment paper. This will prevent the macaroons from sticking and ensure even baking.
Step 2: Mix the Base Ingredients
In a large mixing bowl, combine the sweetened flaked coconut, granulated sugar, orange zest, egg whites, almond extract, and salt. Stir well until all the ingredients are evenly combined.
Step 3: Shape the Macaroons
Using your hands or a cookie scoop, form the mixture into small mounds, about 1 to 2 inches in size, and place them on the prepared baking sheet. Leave some space between each mound as they will spread slightly during baking.
Step 4: Bake
Bake in the preheated oven for 25-30 minutes, or until the macaroons are golden brown on the edges. Keep a close eye on them to avoid overbaking.
Step 5: Cool the Macaroons
Once baked, remove the macaroons from the oven and let them cool on the baking sheet for about 10 minutes. Then transfer them to a wire rack to cool completely.
Step 6: Melt the Chocolate
While the macaroons are cooling, prepare the chocolate coating. In a double boiler or microwave-safe bowl, combine the chopped bittersweet chocolate and coconut oil. Melt the chocolate gently, stirring until smooth and glossy.
Step 7: Dip the Macaroons
Once the macaroons are completely cool, dip the bottoms into the melted chocolate, allowing any excess to drip off. Place them back on the parchment-lined baking sheet.
Step 8: Add Finishing Touches
Sprinkle a pinch of sea salt on top of each chocolate-dipped macaroon and, if desired, add chopped or whole pistachios for an extra crunch and a pop of color.
Step 9: Set the Chocolate
Let the chocolate set at room temperature, or place the baking sheet in the refrigerator for a quicker setting time. Once the chocolate is firm, your Chocolate Covered Coconut Macaroons are ready to enjoy!
If You’re Out Of…
- Granulated sugar: You can substitute with coconut sugar or a sugar alternative like stevia, but keep in mind it may alter the taste and texture slightly.
- Almond extract: Vanilla extract works as a great substitute for a different flavor profile.
- Bittersweet chocolate: Semi-sweet chocolate or dark chocolate can be used instead if that’s what you have on hand.
- Coconut oil: Any neutral oil, such as vegetable oil, can be used, although coconut oil adds a nice flavor.
Common Errors (and Fixes)
Making Chocolate Covered Coconut Macaroons is generally straightforward, but here are a few common pitfalls to avoid:
- Macaroons spreading too much: If your macaroons spread too much during baking, it may be due to overmixing or too much moisture. Make sure to mix just until combined and ensure your egg whites are at room temperature.
- Chocolate not setting: If your chocolate doesn’t set properly, it may be due to too much coconut oil or moisture in the chocolate. Try reducing the coconut oil or ensuring the chocolate is melted gently.
- Macaroons too dry: If your macaroons turn out dry, try reducing the baking time or adding a little more egg white to the mixture.
Cooling, Storing & Rewarming
Once your Chocolate Covered Coconut Macaroons have cooled and the chocolate has set, store them in an airtight container at room temperature for up to one week. If you want to keep them longer, you can freeze them for up to three months. To rewarm, simply let them sit at room temperature for about 15-20 minutes before enjoying. They can also be gently warmed in the microwave for a few seconds, but be cautious not to melt the chocolate again.
Common Questions
Can I use unsweetened coconut instead of sweetened?
Yes, you can use unsweetened coconut, but you will need to adjust the sugar content to maintain the sweetness of the macaroons.
Can I use egg substitutes for this recipe?
Yes, you can use egg substitutes like flaxseed meal or aquafaba, but the texture may differ slightly. Make sure to follow the correct ratios for substitution.
How do I know when my macaroons are done baking?
The macaroons are done when the edges are golden brown and the tops feel set to the touch. Don’t worry if they seem a bit soft; they will firm up as they cool.
Can I add flavors to my macaroons?
Absolutely! You can experiment with different extracts like vanilla or coconut, or even add spices such as cinnamon for a unique twist.
Bring It to the Table
These Chocolate Covered Coconut Macaroons are not only a treat for the taste buds but also a feast for the eyes. Their beautiful presentation, especially with the added pistachios and sea salt, makes them a perfect addition to any dessert table. Whether you’re serving them at a party or gifting them to a friend, these macaroons are sure to be a hit.
So go ahead, indulge in the joy of making these delightful treats. With their straightforward preparation and rich flavors, you’ll find that Chocolate Covered Coconut Macaroons are a recipe worth keeping close at hand. Whether enjoyed fresh from the oven or stored for later, these little delights are bound to bring smiles all around.
Chocolate Covered Coconut Macaroons
Ingredients
Equipment
Method
- Preheat your oven to 325°F (160°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, combine the sweetened flaked coconut, granulated sugar, orange zest, egg whites, almond extract, and salt. Stir well until all the ingredients are evenly combined.
- Using your hands or a cookie scoop, form the mixture into small mounds, about 1 to 2 inches in size, and place them on the prepared baking sheet.
- Bake in the preheated oven for 25-30 minutes, or until the macaroons are golden brown on the edges.
- Once baked, remove the macaroons from the oven and let them cool on the baking sheet for about 10 minutes. Then transfer them to a wire rack to cool completely.
- In a double boiler or microwave-safe bowl, combine the chopped bittersweet chocolate and coconut oil. Melt the chocolate gently, stirring until smooth and glossy.
- Once the macaroons are completely cool, dip the bottoms into the melted chocolate, allowing any excess to drip off.
- Sprinkle a pinch of sea salt on top of each chocolate-dipped macaroon and, if desired, add chopped or whole pistachios for an extra crunch and a pop of color.
- Let the chocolate set at room temperature, or place the baking sheet in the refrigerator for a quicker setting time.
Notes
- Store the macaroons in an airtight container at room temperature for up to one week.
- For longer storage, freeze them for up to three months.
- To rewarm, let them sit at room temperature for about 15-20 minutes.
