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!
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These Black-Bottom Coconut Macaroons are delectable coconut macaroons scented with almond and vanilla, baked to perfection, then dipped in dark chocolate!
If you enjoy this recipe, check out the posts for my Coconut Pecan Cookies, Buttermilk Cookies, and Pumpkin Coconut Pie!
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.
Hint: Looking for a recipe to use those leftover yolks? My Strawberry Jam Cookies use two yolks, or you can peruse my post with 10+ Recipes Using Egg Yolks!
Coconut macaroons are sticky business. I line my pans with silpats because sometimes the macaroons will still stick to parchment paper. I use a medium cookie scoop (about 1.5 Tablespoons in volume) 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.
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!
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Black-Bottom Coconut Macaroons
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
Nutrition Estimate
Nutrition information is provided as a courtesy and is only an estimate.
Amyra
My mother-in-law isn't a dessert person (I know), but even she couldn't resist these!
Amee
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!