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    Home » Recipes » Cookies, Brownies & Bars

    Black-Bottom Coconut Macaroons

    February 6, 2019 by Amee 2 Comments

    Jump to Recipe Print Recipe

    I have a thing for coconut. I just find the flavor to be lovely. Even more lovely? Pairing coconut with chocolate. Just have a look at these Black-Bottom Coconut Macaroons!

    Black Bottom Coconut Macaroons
    I have a serious love for coconut with chocolate. These coconut macaroons, though, they don't tiptoe around the coconut. Macaroons are literally piles of coconut.

    Okay, so "piles of coconut" doesn't sound all that appetizing. How about this: almond-scented coconut macaroons baked to perfection, then dipped in dark chocolate. Better? Thought so.

    I make these little babies every year at Christmastime. My husband haaaaates coconut, but these cookies have revealed that my kiddos love coconut as much as their momma. 😀

    Black Bottom Coconut Macaroons

    The cookies couldn't be simpler to mix up. You're going to want a hand or stand mixer (or to be a professional arm wrestler) to whip up the egg whites. After that, everything gets mixed in one bowl and scooped onto cookies sheets. Boom.

    Black Bottom Coconut Macaroons

    Coconut macaroons are sticky business. I line my pans with silpats because sometimes the macaroons will still stick to parchment paper. If you don't have any and you're in the market for some, you can find them online [here]. I use a medium cookie scoop (like this one [here]) to portion out my macaroons. This helps me to keep them more uniform in size/shape and to keep my hands clean. If you're scooping them with a spoon, you're going for about 1.5 tablespoons of the coconut mixture for each macaroon.

    Black Bottom Coconut Macaroons

    These coconut macaroons have excellent flavor and bake up soft and chewy. Super bonus: they're also dipped in dark chocolate. What's not to love? I hope you have some of these beauties in your kitchen soon!

    Other posts you may like:

    Chocolate-Dipped Coconut Shortbread

    Coconut Pineapple Tart

    Coconut Macadamia Cookies

    Black Bottom Coconut Macaroons

    Black-Bottom Coconut Macaroons

    Amee
    These Black-Bottom Coconut Macaroons are baked to soft, chewy perfection, then dipped in dark chocolate! Added bonus: they're gluten free!
    5 from 1 vote
    Print Recipe Pin Recipe
    Course Dessert
    Cuisine Cookies
    Servings 36 cookies
    Prevent your screen from going dark while you bake!

    Ingredients
      

    Coconut Macaroons:

    • 14 oz shredded sweetened coconut (5 ⅓ cups)
    • 1 cup sweetened condensed milk
    • pinch salt
    • 2 teaspoon almond extract
    • 1 teaspoon vanilla extract
    • 2 egg whites
    • pinch cream of tartar
    • 2 tablespoon sugar

    Dark Chocolate Coating:

    • 9 oz dark chocolate, chopped (I used 60% cacao)
    • 1 tablespoon vegetable oil

    Instructions
     

    For Macaroons:

    • Preheat oven to 350F. Line baking sheets with greased parchment or with silpats (see note). Set aside.
    • Combine coconut, condensed milk, salt, almond extract, and vanilla extract in a large bowl. Set aside.
    • In the bowl of a stand mixer, combine egg whites with cream of tartar. Using the whisk attachment, beat on medium-high speed until soft peaks form. Add sugar and beat to combine.
    • Fold the egg whites into the coconut mixture in two installments, carefully folding the mixture to avoid deflating the egg whites.
    • Using a spoon or medium cookie scoop (see note), scoop mixture into portions about 1.5 tablespoons each, placing the scoops at least 2" apart on the baking sheet.
    • Bake until bottoms and tops of cookies are slightly browned, about 12 minutes. I turn my cookies around at the 6-minute mark to ensure even baking/browning. Cool completely on a wire rack.

    For Chocolate Coating:

    • Line a baking sheet with waxed paper or parchment. Set aside.
    • Combine chocolate and vegetable oil in a small heatproof bowl. Microwave on 30-second intervals, stirring after each interval, until mixture is smooth. 
    • Dip the bottoms of the macaroons in chocolate, and placed on the prepared baking sheets to set. It will take about 1 hour at room temperature, or about 15 minutes in the refrigerator.
      Enjoy!

    Notes

    Note on Silpats: Coconut macaroons are sticky business. I line my pans with silpats because sometimes the macaroons will still stick to parchment paper. If you don't have any and you're in the market for some, you can find them online [here].
    Note on cookie scoop: I use a medium cookie scoop (like this one [here]) to portion out my macaroons. This helps me to keep them more uniform in size/shape and to keep my hands clean. If you're scooping them with a spoon, you're going for about 1.5 tablespoons of the coconut mixture for each macaroon.

    Nutrition information is provided as a courtesy and is only an estimate.

    Tried this recipe?I'd love to hear all about it! Leave a review below, then snap a pic and tag me on Instagram!
    This post contains affiliate links.

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    Reader Interactions

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    1. Amyra

      December 29, 2022 at 10:33 am

      5 stars
      My mother-in-law isn't a dessert person (I know), but even she couldn't resist these!

      Reply
      • Amee

        December 31, 2022 at 12:53 pm

        Haha it's hard for me to relate to people who don't like dessert, but I can see how no one can resist these cookies! So glad the recipe was enjoyed, and thanks so much for your review!

        Reply

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