Chocolate Coconut Macaroons
These classic coconut macaroons are soft and chewy on the inside and crispy on the outside. They are the perfect gluten-free treat.
- Prep Time: 30 minutes
- Inactive Time: 0 hours
- Cook Time: 15 minutes
- Total Time: 45 minutes
- Yield: 1 dozen 1x
- Category: Dessert
- Cuisine: Italian
Ingredients
Units
Scale
- 1 1/2 Tbsp water
- 1/3 cup sugar
- 1/2 Tbsp corn syrup
- 8 oz shredded coconut, sweetened
- 1 egg white
- 1/2 tsp vanilla extract
- 1/2 cup semi-sweet chocolate chips
- 1/2-1 Tbsp canola oil
Instructions
- Preheat oven to 375 degrees. Line cookie sheet with parchment paper.
- Add water, sugar, and corn syrup to a small saucepan. Boil, stirring constantly over medium-high heat until sugar is dissolved. Remove from stove.
- In a separate bowl, mix together coconut and syrup. Stir until the coconut is evenly coated. Let stand for 20 minutes or until cool.
- In another bowl, beat the egg white with the vanilla until no longer transparent. The egg white should be pretty foamy at this point.
- Gently fold in the coconut mixture into the egg whites.
- Drop cookie mixture by rounded tablespoons (I think mine were more like two tablespoons) onto the cookie sheet.
- Bake the cookies for 12-15 minutes or until the edges are a light brown. You can cook them for less or more time depending on how chewy or crispy you prefer them.
- Melt chocolate chips and canola oil for 1 minute, stirring every 30 seconds, in a microwave-safe bowl.
- Drizzle chocolate on top of cookies. Let chocolate harden before removing from cookie sheet.
- Store in an airtight container for up to 5 days.
Notes
I only made a small batch of these cookies, but you can easily double or triple this recipe!
Nutrition
- Serving Size: 1 grams
- Unsaturated Fat: 0
Find it online: https://wanderzestblog.com/chocolate-drizzled-coconut-macaroons/
