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Bon Appétit

Chocolate-Covered Coconut Macaroons

4.4

(37)

The combination of chocolate and coconut makes for a luscious treat.

Recipe information

  • Yield

    Makes about 12

Ingredients

3 cups (lightly packed) sweetened shredded coconut
3/4 cup sugar
3/4 cup egg whites (about 6 large)
1 3/4 teaspoons vanilla extract
1/4 teaspoon almond extract
9 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
6 tablespoons heavy whipping cream

Preparation

  1. Step 1

    Mix first 3 ingredients in heavy large saucepan. Cook over medium heat until mixture appears somewhat pasty, stirring constantly, about 12 minutes. Remove from heat. Mix in 1 1/2 teaspoons vanilla extract and 1/4 teaspoon almond extract. Spread out coconut mixture on large baking sheet. Refrigerate until cold, about 45 minutes.

    Step 2

    Preheat oven to 300°F. Line another baking sheet with parchment. Press 1/4 cup coconut mixture into pyramid shape (about 1 1/2 inches high). Place on prepared sheet. Repeat with remaining coconut mixture. Bake cookies until golden, about 30 minutes. Transfer cookies to rack and cool.

    Step 3

    Set cookies on rack over rimmed baking sheet. Stir chocolate and cream in heavy medium saucepan over medium heat until melted and smooth. Remove from heat. Mix in remaining 1/4 teaspoon vanilla extract. Spoon glaze over cookies, covering almost completely and allowing chocolate to drip down sides. Refrigerate until glaze sets, at least 2 hours. (Can be made 1 day ahead. Transfer cookies to airtight container and keep refrigerated.)

TagsCookieDessertCandyCoconutFruitChocolateGluten FreeMake AheadBakingBon Appétit
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