Coconut Chocolate Macaroons
These easy coconut chocolate macaroons are golden on the outside, soft and chewy on the inside, and dipped in rich dark chocolate. Made with desiccated coconut and condensed milk, this simple 3-ingredient recipe comes together in under 30 minutes for a naturally gluten-free treat.
Ingredients
- 250 g (3½ cups + 1 tbsp) desiccated coconut
- 250 g (¾ cup + 1 tbsp) condensed milk
- 150 g (¾ cup + 1 tbsp) milk chocolate
Instructions
- Preheat your oven to 160C/320F. Line a baking tray with parchment paper then set it aside whilst making the macaroons.
- In the mixing bowl, tip in the desiccated coconut and condensed milk and mix to completely combine. Using an ice cream scoop (or two tablespoon measures), squeeze together the mixture into balls, then place on the prepared baking sheet, pushing down slightly to give it a flatter base.
- Bake in the preheated oven for 12-15 minutes until slightly golden and the outside is no longer soft but feels crisp instead. Remove from the oven and cool completely.
- Once the macaroons are cool, melt the chocolate in a small bowl or ramekin. Gently dip the flat bottom of each coconut macaroon into the melted chocolate, swirling to coat evenly. Carefully lay each macaroon back onto the parchment lined baking tray and leave for the chocolate to set. Enjoy!
Nutrition
Calories: 271kcal