Chocolate Coconut Macaroons (without condensed milk)
The best chewy coconut macaroons have a hint of almond and a big dose of semisweet chocolate. These Chocolate Coconut Macaroons are the perfect Christmas or holiday cookie - and they are made without condensed milk.
Servings 24 cookies
Ingredients
- 2 ⅔ cup sweetened coconut firmly packed*
- ⅔ cup sugar
- ¼ cup flour
- 1 cup sliced almonds
- 4 egg whites unbeaten
- 1 tsp vanilla extract
- 1 tsp almond extract
- 8 oz semi-sweet chocolate chips or bar, coarsely chopped
Instructions
- Preheat oven to 325°.
- Combine coconut, sugar, flour, and almonds. Stir in egg whites and both extracts.
- From rounded tablespoons, form balls and place 2" apart on parchment lined or greased cookie sheets.
- Bake 20-25 minutes till golden brown. Check at 18 minutes depending on your oven.
- Remove from pans and cool on rack.
For chocolate edge:
- In a heatproof bowl, melt chocolate in microwave for 30 second increments, stirring in between each. Once the chocolate is ⅔ melted, stir until the remaining chocolate completely melts. The chocolate should be glossy.(Alternatively, melt chocolate over a double boiler with the same guidelines as above.)
- Dip one edge of the cookie into the chocolate and set on wax or parchment paper until completely set.
- Can be frozen.
Notes
Low sugar version. Use 2 ⅔ cups unsweetened coconut and ⅓ cup of sugar
Dairy-free if dairy-free chocolate chips are used.
Make ahead. Can be made ahead and stored in an airtight container for up to a week. Layer cookies between sheets of wax or parchment paper.
Freeze. Freeze once chocolate is set in freezer safe ziplocs or containers for up to 3 months.