There’s something undeniably comforting about coconut macaroons that takes me back to my grandmother’s kitchen during summer afternoons. The sweet aroma of toasted coconut wafting through the air as we gathered around the table to enjoy her treats brought warmth to our hearts. Today, I want to share a modern twist on this classic dessert, adding a drizzle of rich dark chocolate that elevates these chewy delights to new heights.
**Ingredients:**
– 3 cups sweetened shredded coconut
– 2/3 cup sweetened condensed milk
– 1 teaspoon vanilla extract
– 1/4 teaspoon almond extract (optional, but recommended)
– 1/4 teaspoon salt
– 2 large egg whites
– 1/4 cup granulated sugar
– 1/2 cup dark chocolate chips
– Sea salt for garnish (optional)
**Instructions:**
Preheat your oven to 325°F (160°C). Line a baking sheet with parchment paper, making your cleanup a breeze.
In a large mixing bowl, combine the sweetened shredded coconut, sweetened condensed milk, vanilla extract, almond extract (if using), and salt. Stir until all the coconut is well coated with the mixture. The combination should be sticky and thick, reminiscent of the fond memories of my grandmother’s kitchen.
In another bowl, whisk the egg whites until soft peaks form. Gradually add the granulated sugar, continuing to whisk until the mixture is glossy and holds stiff peaks. This step is vital for creating that chewy texture we all love in macaroons.
Gently fold the coconut mixture into the whipped egg whites, being careful not to deflate the egg whites too much. You want to maintain the lightness while ensuring everything is well combined.
Using a cookie scoop or two tablespoons, drop mounds of the mixture onto the prepared baking sheet, leaving some space between each one. I love to create little peaks and valleys on the tops to encourage that beautiful golden color while baking.
Bake for 20-25 minutes or until the macaroons are golden brown on the edges. The smell will transport you to childhood days spent in the kitchen with loved ones.
Once out of the oven, allow them to cool on the baking sheet for about 10 minutes before transferring them to a wire rack to cool completely.
While the macaroons are cooling, melt the dark chocolate chips in a microwave-safe bowl, heating in 30-second intervals, stirring in between until smooth and creamy.
Once the macaroons are cooled, drizzle the melted chocolate over the top using a fork or a piping bag for more precision. For an added touch of elegance, sprinkle a pinch of sea salt on top of the chocolate drizzle.
Allow the chocolate to set at room temperature or in the refrigerator for a quicker result.
These toasted coconut macaroons with a chocolate drizzle are not just a treat; they’re a sweet reminder of family traditions, love, and the joy of sharing delicious moments together. Enjoy them with a cup of tea or coffee, and let the memories unfold with every bite.