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Coconut Macaroons with Chocolate Drizzle

These simple macaroons are best eaten right after they are made.

Serves 10
Ready in 45 mins
Prep time 15 mins
Cooking time 30 mins
324 calories per serving


> 4 eggs
> 3 cups unsweetened shredded coconut
> 1 1/4 cups sugar
> 1/2 (3.5 oz) bar dark chocolate (72%)


Preheat the oven to 350° F.
Separate the eggs. Put the egg whites in a large, clean bowl. Reserve the egg yolks for another purpose.
Add the coconut and the sugar to the egg whites and beat briskly until a cohesive batter forms.
On a parchment-lined baking sheet, spoon 10 2-tablespoon mounds of batter.
Bake the macaroons in the middle of the oven for about 20 minutes or until golden brown. Remove from the oven and let cool.
Break or chop the chocolate into small pieces and put in a glass or metal bowl that fits over a saucepan without touching the bottom.
Fill a saucepan with a couple of inches of water and bring to the boil.
Take the water off the heat and place the bowl over the pan. Make sure the bowl does not touch the water. Stir the chocolate until melted. Remove from saucepan.
Use a fork to drizzle melted chocolate over the tops of the cooled macaroons.

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