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!
My love of coconut with chocolate is well documented in my posts for my No-Bake Chocolate, Coconut, and Almond Tart and my Chocolate-Dipped Coconut Shortbread. 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. 😀
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.
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.
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:
Black-Bottom Coconut Macaroons
- 14 oz shredded sweetened coconut (5 1/3 cups)
- 1 cup sweetened condensed milk
- pinch salt
- 2 tsp almond extract
- 1 tsp vanilla extract
- 2 egg whites
- pinch cream of tartar
- 2 Tbsp sugar
Dark Chocolate Coating:
- 9 oz dark chocolate, chopped (I used 60% cacao)
- 1 tbsp vegetable oil
- 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!