These Chocolate Chip Coconut Macaroons are a sweet treat that combines chewy coconut with rich chocolate chips. They’re super easy to whip up and perfect for any occasion!
Honestly, what’s better than the mix of coconut and chocolate? I can’t help but sneak one (or two!) before they even cool down. They are a delightful snack anytime! 😋
Key Ingredients & Substitutions
Sweetened Shredded Coconut: This is the star ingredient providing the chewy texture. If you’re looking for a healthier option, try using unsweetened coconut. Just remember to adjust the sugar in the recipe accordingly!
Sweetened Condensed Milk: It gives moisture and sweetness. If you want a dairy-free alternative, look for coconut milk condensed milk or make your own with coconut milk and sugar.
Egg Whites: These help give the macaroons their lift and lightness. For a vegan option, you can use aquafaba (the liquid from a can of chickpeas) as a substitute. Just use about 3 tablespoons of aquafaba for each egg white.
Chocolate Chips: I love using mini chocolate chips for a sweeter bite in every mouthful, but regular chocolate chips work just fine. You can swap in dark chocolate or white chocolate, depending on your taste preference!
How Do You Fold Egg Whites Properly?
Folding in egg whites can be tricky, but it’s important for creating light and airy macaroons. Here’s how to do it right:
- Start by adding a small amount of the beaten egg whites to your coconut mixture. Stir gently to loosen the batter; this makes it easier to fold in the rest.
- Next, add the remaining egg whites. Use a spatula to scoop from the bottom of the bowl and fold over the top gently.
- Be patient! It’s okay if you see some streaks of egg whites, you just want to combine them without losing that volume!
Practice this technique, and you’ll nail it every time! Happy baking!
Chocolate Chip Coconut Macaroons
Ingredients You’ll Need:
- 3 cups sweetened shredded coconut
- 3/4 cup sweetened condensed milk
- 1 teaspoon vanilla extract
- 2 large egg whites
- 1/4 teaspoon salt
- 1/2 cup mini chocolate chips
- 1/2 cup semi-sweet chocolate chips (for topping/melting)
How Much Time Will You Need?
This recipe takes about 15 minutes of prep time and 20-25 minutes of baking time. Allow for an additional 10 minutes to cool and set, resulting in a total of approximately 50 minutes. Then they’re ready for you to enjoy!
Step-by-Step Instructions:
1. Preheat Your Oven:
Begin by preheating your oven to 325°F (163°C). While it’s heating up, grab a baking sheet and line it with parchment paper or a silicone baking mat. This will help keep the macaroons from sticking.
2. Mix the Coconut Mixture:
In a large bowl, combine the sweetened shredded coconut, sweetened condensed milk, and vanilla extract. Stir everything together until the coconut is thoroughly coated with the condensed milk. You’ll want it well mixed!
3. Beat the Egg Whites:
In a separate bowl, beat the egg whites with the salt until stiff peaks form. This means that when you lift the beater out, the egg whites will hold their shape. This step is essential for making your macaroons light and fluffy!
4. Fold the Ingredients Together:
Now it’s time to gently fold the beaten egg whites into the coconut mixture. Be gentle here; you don’t want to deflate the egg whites! Use a spatula to carefully combine them until you can’t see any more white streaks.
5. Add Chocolate Chips:
Fold in the mini chocolate chips, distributing them evenly throughout the mixture. It’ll add that delicious chocolatey goodness!
6. Scoop and Shape:
Using a small cookie scoop (or two spoons), form mounds of the mixture, about 1.5 tablespoons each. Place them on your prepared baking sheet, spacing them out. They will spread a bit, so make sure to give them room!
7. Bake those Macaroons:
Pop the baking sheet in your preheated oven and bake for 20-25 minutes. Keep an eye on them until the edges and tops are lightly golden. It’s all about that perfect golden brown!
8. Cool Down:
Once baked, remove them from the oven and let them cool on the baking sheet for about 5 minutes. This helps them set a little more before transferring them.
9. Melt the Chocolate:
While they’re cooling, melt the semi-sweet chocolate chips in a microwave-safe bowl. Microwave in 20-second intervals, stirring after each, until smooth. Be careful not to overheat!
10. Top with Chocolate:
Once the macaroons have cooled, use a spoon or a piping bag to place a dollop of the melted chocolate on top of each macaroon. This adds a lovely finishing touch!
11. Let it Set:
Allow the chocolate to set at room temperature or refrigerate briefly to harden. Patience is key, but your taste buds will thank you!
12. Enjoy:
Now they are ready to be served! Enjoy your delicious Chocolate Chip Coconut Macaroons with a cup of tea or coffee. Happy snacking!
These macaroons are chewy with toasty edges, dotted with melty chocolate chips inside and topped with a glossy chocolate crown. Perfectly indulgent and delicious!
Can I Use Unsweetened Coconut for This Recipe?
Yes, you can use unsweetened shredded coconut! However, you may want to increase the sugar in the recipe to offset the lack of sweetness. Adjust to your taste preference!
How Can I Store Leftover Macaroons?
Store any leftovers in an airtight container at room temperature for up to 4 days. If you prefer them to last longer, you can refrigerate them for up to a week! Just allow them to come to room temperature before serving.
Can I Freeze Chocolate Chip Coconut Macaroons?
Absolutely! To freeze, place the cooled macaroons in a single layer on a baking sheet to flash freeze for an hour. Then, transfer them to an airtight container or freezer bag. They can be stored in the freezer for up to 3 months. Just thaw at room temperature before enjoying!
What Can I Substitute for Egg Whites?
If you need a vegan alternative, aquafaba (the liquid from canned chickpeas) works wonderfully! Use about 3 tablespoons of aquafaba for each egg white. Make sure to whip it until frothy before folding it into the mixture.