These Chocolate Macaroons are dollops of toasted coconut goodness, dipped in a combination of milk and dark chocolate.
I’m a big fan of coconut. I know the world is full of contentious opinions on coconut, and I don’t pay those opinions any mind. You know why? Because in my heart, I know coconut has a unique and glorious flavor, and folks who avoid it due to a texture conflict are missing out on an incredible ingredient.
Coconut has a permanent spot on my holiday baking list as well. Every year, I bake at least one or two desserts that include coconut, and sometimes I go out on a limb to try something new. For example, last year, I made a Swedish tea ring stuffed with cocoa powder and toasted coconut instead of the traditional cinnamon, sugar, and raisin filling. Judging by my family’s reaction, it was a limb worth going out on!
But the coconut-based sweet I make again and again during the holidays is this perfect, delicate chocolate macaroon. Unlike a simple coconut filling or topping on a cake, a macaroon is all about the coconut, with its delicate, toasty flavor and irresistible chewy texture. The mixture of dark and milk chocolate coats half of the macaroon, just enough to give it that classic Mounds candy bar flavor. Whether I gift these out or keep them all to myself over the holidays, they’re gone by the time New Year’s Day rolls around!
Buying the right shredded coconut
When you go grocery shopping for this recipe, you should know that there are a few types of store-bought shredded coconut available. There’s desiccated coconut, which is dehydrated before being processed, meaning it’s a bit thin and crispy right out of the bag. Desiccated coconut is best used in recipes where it’s mixed into a batter, like a cake, because it will need to soak up some liquid to become chewy.
For this macaroon recipe, I suggest using sweetened shredded coconut. This type of coconut is softer and more moist right out of the bag. And, since we’re making a dessert, sweet is the way to go here. It’s widely available at grocery stores, so you shouldn’t have trouble finding it!
How do I store leftovers?
These macaroons can be stored in an airtight container in the fridge for up to 4 days. If you want them to be a bit soft, take them out and let them sit at room temperature for 20 minutes, or pop them in the microwave for about 8 seconds. For longer storage, flash-freeze the macaroons on a baking tray for 1 hour before transferring them to a Ziploc bag and freezing them for up to 3 months.
Serving suggestions
Serve these delicious macaroons as part of a dessert spread at a potluck or party. They would look great alongside other sweets such as Sugar Cookies (perhaps decorated for a holiday party!), Rolo Pretzel Treats, my favorite Buckeyes, and maybe a lovely Orange Gingerbread Bundt Cake.
Chocolate Macaroons
Ingredients
- 1 can sweetened condensed milk (14 ounces)
- 2 tablespoons sour cream
- 1 tablespoon heavy cream
- 1½ teaspoons vanilla extract
- 2 bags sweetened shredded coconut (14 ounces each)
- 1½ cups milk chocolate chips
- 1½ cups dark chocolate chips
Instructions
- Preheat the oven to 325℉ and line a baking sheet with baking paper. In a large bowl, mix together the sweetened condensed milk, sour cream, heavy cream, and vanilla.
- Add the shredded coconut.
- Make sure that all of the coconut is coated with the condensed milk mixture. It takes a bit of elbow grease to get it all covered.
- Use an ice cream scoop to drop mounds of the coconut mixture onto the baking sheet.
- Bake in the preheated oven for 20 to 25 minutes, or until the coconut is nicely browned. Cool completely on a cooling rack (up to 1 hour).
- Melt the chocolate chips. I use the microwave at 50% power in 15-second intervals until the chips are melted and smooth, but you can also melt the chocolate using a double boiler. Dip each macaroon halfway into the melted chocolate, then place back onto the parchment-lined baking sheet. Transfer the baking sheet to the fridge to let the chocolate harden for 15 minutes before serving.
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