Chocolate-Drizzled Coconut Macaroons

Name: Chocolate-Drizzled Coconut Macaroons
Prep time: 25 min
Total time: 6 h 45 min
Yield: About 35 cookies
Ingredients: 1 1/4 cups granulated sugar; 4 large egg whites; 1 tablespoon honey; 1 teaspoon vanilla extract; 1/2 teaspoon fine salt; 7 ounces sweetened shredded coconut (about 2 2/3 cups); 1/2 cup plus 2 tablespoons all-purpose flour; 6 ounces semisweet chocolate chips

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About 35 cookies Easy

Total: 45 mins, plus chilling time

10 Ratings

Ingredients (8)

1 1/4 cups granulated sugar
4 large egg whites
1 tablespoon honey
1 teaspoon vanilla extract
1/2 teaspoon fine salt
7 ounces sweetened shredded coconut (about 2 2/3 cups)
1/2 cup plus 2 tablespoons all-purpose flour
6 ounces semisweet chocolate chips

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Nutritional Information

Calories99
Fat4.0g
Saturated fat3.1g
Trans fat
Carbs15.86g
Fiber0.67g
Sugar13.38g
Protein1.05g
Cholesterol
Sodium58.73mg
Nutritional Analysis per serving (35 servings) Powered by

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Making coconut macaroons couldn’t be easier: You whisk together a few ingredients over simmering water, stir in coconut and flour, and relax while the dough chills. Drop the dough onto baking sheets by the tablespoon and bake, then add a drizzle of melted chocolate over the top for an easy decoration that will earn these a spot on your next cookie plate.

What to buy: Sweetened, shredded coconut is also known as angel flake.

Game plan: It is essential to give the dried coconut time to soak up the egg white mixture so that you end up with round, fluffy macaroons instead of flattened disks. This process takes at least 6 hours, but you’ll get the best results if the dough chills overnight.

This recipe was featured as part of our Crazy-Easy Christmas Cookies.

Adapted from Brigid Callinan

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Instructions

1Fill a large saucepan with 2 inches of water and bring it to a boil over high heat. Reduce the heat to low so the water is just simmering.
2Whisk together the sugar, egg whites, honey, vanilla, and salt in a large heatproof bowl. Set the bowl over, but not touching, the simmering water. Heat, whisking frequently, until the sugar has dissolved and the mixture looks thicker, paler, and is hot to the touch, about 8 to 10 minutes.
3Remove the bowl from the heat and stir in the coconut and flour. Cover and refrigerate the dough for at least 6 hours or preferably overnight.
4Heat the oven to 350°F and arrange a rack in the middle. Line a baking sheet with parchment paper. Stir the dough and drop level tablespoons onto the baking sheet about 2 inches apart. Store the remaining dough in the refrigerator.
5Bake until the cookies are light golden brown around the edges and set in the centers, rotating the sheet halfway through, about 12 to 15 minutes total. Place the pan on a wire rack and let the cookies sit for 1 minute. Transfer the cookies to the wire rack to cool completely. Using a cooled baking sheet and the same sheet of parchment, repeat with the remaining dough. Set aside the parchment to use for drizzling the chocolate over the cooled cookies.
6Place the cooled cookies on the reserved parchment sheet (they can be touching). Melt the chocolate chips in a small saucepan over low heat. (Alternatively, melt the chocolate chips in the microwave.) Dip a fork into the chocolate and drizzle it over the macaroons in a zigzag pattern. Let the cookies sit at room temperature until the chocolate has set, about 30 minutes. Store the macaroons in an airtight container for up to 2 days.