Coconut Macaroons with a Chocolate Drizzle
These 5 ingredient coconut macaroons are sweet and salty with just the right amount of chocolate to satisfy your cravings.
Make them today in under an hour and enjoy a gluten free dessert made with simple ingredients.
5 ingredient dessert = deliciously affordable
That’s right, my favorite 5 ingredient guilt free dessert also happens to be made for under $10.
Let me break it down for you:
- Sweetened condensed coconut milk – $2.75
- Shredded coconut – $1.99
- A pinch of salt – $0.50
- 2 egg whites – $1.00
- Melting chocolates – $1.99
That totals to $8.23, and that’s assuming you’re salt costs 50 cents per pinch (what kind of fancy salt are you buying???)
Plus, this recipe makes 24 coconut macarons, which is enough for you to have a few every night this week AND share some with your friends, if you’re nice like that.
Sweetened condensed coconut milk
Most of the recipes for coconut macaroons that I have tried use the classic condensed milk you’ve probably heard of.
Sweetened condensed coconut milk is a product I found recently and had to try with this recipe because nothing goes better with coconut like more coconut.
You can find this product at most grocery stores or online.
I’ve attached a link for the brand I used in the 5 ingredient list above. Not only does this ingredient amp up the coconut flavor in the macaroons, it also makes the recipe dairy free.
Additionally, it would be fun to substitute aquafaba for the egg whites and make this vegan!
5 ingredient coconut macaroons
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Total Time: 50 minutes
- Category: Dessert, Snack
- Method: Baked
- Cuisine: American, Latin American
- Diet: Gluten Free
Ingredients
- 2 egg whites
-
5 cups shredded coconut
-
1/2 teaspoon salt
-
1 cup melting chocolate
Instructions
- Preheat oven to 325.
-
In a medium sized bowl, beat the egg whites with an electric mixer until it forms stiff white peaks and set aside.
-
In a large bowl mix coconut, salt and sweetened condensed coconut milk.
-
Fold egg whites into the coconut mixture.
-
Using a cookie scooper or a spoon, scoop 1 inch ball of the coconut mixture onto parchment lined baking sheets.
-
Bake for 20 minutes or until golden all around the macarons, rotating the baking sheets if necessary.
-
While macaroons are baking, melt the chocolate in a double boiler.
-
With a spoon, drizzle the chocolate over the macaroons.
-
If you want to cover the coconut macaroons completely, double the quantity of chocolate.
-
Dry on parchment paper until chocolate sets.
-
Serve and enjoy your coconut macaroons with a cup of tea or coffee!
Notes
You can either dip the coconut macarons in melted chocolate or drizzle the chocolate over them.