Description
Chewy coconut macaroons topped with rich chocolate blossoms for an irresistible sweet treat.
Ingredients
Scale
- 14 ounces sweetened shredded coconut
- 14 ounces sweetened condensed milk
- 1 teaspoon vanilla extract
- 2 large egg whites
- 1/4 teaspoon salt
- 1 cup semi-sweet chocolate chips
- 1 teaspoon vegetable shortening
Instructions
- Preheat your oven to 325°F (160°C). Line baking sheets with parchment paper.
- In a large bowl, combine the shredded coconut, sweetened condensed milk, vanilla extract, egg whites, and salt. Mix well.
- Let the mixture sit for about 10-15 minutes.
- In a microwave-safe bowl, combine the chocolate chips and vegetable shortening.
- Microwave in 30-second intervals, stirring in between, until the chocolate is melted and smooth.
- Drop by rounded tablespoons onto the prepared baking sheets, spacing them about 1 inch apart.
- Use a spoon or piping bag to put a small dollop of the melted chocolate on top of each macaroon.
- Bake for 20-25 minutes, or until the macaroons are golden brown around the edges.
- Remove from the oven and let them cool completely on the baking sheets before serving.
Notes
- Storage: Store in an airtight container at room temperature for up to 3 days.
- Freezing: Freeze in an airtight container for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150 cal
- Sugar: 12 g
- Sodium: 20 mg
- Fat: 10 g
- Saturated Fat: 7 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 5 mg
Keywords: coconut macaroons, chocolate blossoms, cookies, dessert, gluten-free
