Indulge in the rich, velvety goodness of chocolate and the tropical sweetness of coconut with these 20 decadent macaroon recipes. From classic combinations to innovative twists, each recipe on this list is sure to satisfy your sweet tooth. Whether you’re a fan of dark chocolate, white chocolate, or something in between, there’s a macaroon recipe here for everyone.
From the simple yet elegant Classic Chocolate-Dipped Coconut Macaroons to the more adventurous Spiced Mexican Chocolate Coconut Macaroons, these recipes are perfect for anyone looking to elevate their baking game. With ingredients ranging from peanut butter and banana bread to espresso and sea salt flakes, there’s no shortage of flavor in this list.
In the following pages, we’ll dive into each recipe, exploring the unique combinations that make them so irresistible. So go ahead, get your coconut on, and treat yourself (or a loved one) to a sweet treat that’s sure to be devoured.
Classic Chocolate-Dipped Coconut Macaroons
These chewy coconut macaroons get a decadent boost from a rich chocolate coating, making them the perfect treat for any occasion.
Ingredients:
– 1 1/2 cups sweetened shredded coconut
– 1/4 cup granulated sugar
– 1/4 cup unsweetened condensed milk
– 2 large egg whites
– 1 teaspoon vanilla extract
– 1 cup semisweet chocolate chips
Instructions:
1. Preheat oven to 325°F (165°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together coconut, sugar, and condensed milk until well combined.
3. Beat in egg whites and vanilla extract until smooth.
4. Drop rounded tablespoonfuls of the mixture onto the prepared baking sheet, about 1 inch apart.
5. Bake for 15-18 minutes or until lightly golden brown.
6. Remove from oven and let cool completely on a wire rack.
7. Melt chocolate chips in a double boiler or in the microwave in 30-second increments, stirring between each interval until smooth.
8. Dip cooled macaroons into melted chocolate, allowing excess to drip off.
9. Place dipped macaroons on parchment paper and refrigerate for at least 30 minutes before serving.
Cooking Time: 15-18 minutes
Vegan Dark Chocolate Coconut Macaroons
Elevate your snack game with these chewy, chocolatey, and utterly delicious vegan macaroons. Made with coconut, dark chocolate, and a touch of salt, these treats are perfect for satisfying your sweet tooth.
Ingredients:
– 1 1/2 cups unsweetened shredded coconut
– 1/4 cup aquafaba (liquid from canned chickpeas)
– 1/4 cup granulated sugar
– 1/4 teaspoon salt
– 1 tablespoon dark chocolate chips (at least 70% cocoa)
– Pinch of flaky sea salt
Instructions:
1. Preheat oven to 325°F (165°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together coconut, aquafaba, sugar, and salt until well combined.
3. Fold in dark chocolate chips until the mixture is smooth and even.
4. Spoon small mounds of the mixture onto the prepared baking sheet, leaving about 1 inch (2.5 cm) between each macaroon.
5. Bake for 18-20 minutes or until the tops are lightly golden.
6. Remove from oven and sprinkle with flaky sea salt while still warm.
Cooking Time: 18-20 minutes
Enjoy your delicious vegan dark chocolate coconut macaroons!
Double Chocolate Coconut Macaroon Bites
These bite-sized treats combine the best of both worlds – chewy coconut macaroons and decadent double chocolate. With just a few simple ingredients, you can create a delicious dessert that’s perfect for snacking or sharing.
Ingredients:
– 1 cup unsweetened shredded coconut
– 1/2 cup sweetened condensed milk
– 1/4 cup granulated sugar
– 1/2 teaspoon vanilla extract
– 1/4 teaspoon salt
– 1/2 cup semisweet chocolate chips
– 1 tablespoon unsalted butter, melted
Instructions:
1. Preheat oven to 325°F (165°C). Line a baking sheet with parchment paper.
2. In a medium bowl, combine coconut, sweetened condensed milk, sugar, vanilla extract, and salt. Mix until well combined.
3. Scoop tablespoon-sized balls of the mixture onto the prepared baking sheet, leaving about 1 inch of space between each macaroon.
4. Bake for 15-18 minutes or until lightly golden brown.
5. Remove from oven and let cool completely.
6. Melt chocolate chips in a microwave-safe bowl in 30-second increments, stirring after each interval, until smooth.
7. Dip the cooled macaroons into the melted chocolate, using a fork to coat evenly.
8. Place on parchment paper and refrigerate for at least 30 minutes before serving.
Cooking Time: 15-18 minutes
Coconut Macaroons with Chocolate Ganache Drizzle
Coconut Macaroons with Chocolate Ganache Drizzle: A classic French macaroon recipe gets a decadent twist with the addition of rich chocolate ganache.
Ingredients:
– 1 1/2 cups (190g) confectioners’ sugar
– 1/4 cup (30g) unsweetened shredded coconut
– 1/2 teaspoon cream of tartar
– 3 large egg whites, at room temperature
– 1/4 teaspoon salt
– 1 tablespoon granulated sugar
– 1/2 cup (120ml) whole milk
– 12 ounces (340g) semisweet chocolate chips
– Confectioners’ sugar, for dusting
Instructions:
1. Preheat the oven to 300°F (150°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together the confectioners’ sugar, coconut, and cream of tartar.
3. In a large bowl, beat the egg whites and salt until frothy. Gradually add the granulated sugar and beat until stiff peaks form.
4. Fold the egg mixture into the coconut mixture until well combined.
5. Drop rounded tablespoonfuls of the mixture onto the prepared baking sheet, about 1 inch (2.5 cm) apart.
6. Bake for 20-25 minutes or until lightly golden.
7. Allow to cool completely on a wire rack.
8. For the ganache, melt the chocolate chips in a double boiler or in the microwave in 30-second increments, stirring between each interval.
9. Drizzle the cooled macaroons with the warm ganache and dust with confectioners’ sugar.
Cooking Time: 20-25 minutes
Chocolate Almond Coconut Macaroons
These chewy macaroon treats combine the richness of chocolate with the crunch of almonds and the creaminess of coconut. Perfect for a sweet indulgence or as a unique gift.
Ingredients:
– 1 cup unsweetened shredded coconut
– 1/2 cup granulated sugar
– 1/4 cup unsalted butter, softened
– 2 large egg whites
– 1 teaspoon vanilla extract
– 1/4 cup sliced almonds
– 1 ounce high-quality dark chocolate chips (at least 60% cocoa)
– Pinch of salt
Instructions:
1. Preheat oven to 325°F (165°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together coconut, sugar, and salt.
3. In a large bowl, beat butter and egg whites until stiff peaks form. Add vanilla extract and whisk until combined.
4. Gradually add the dry ingredients to the wet ingredients and mix until well combined.
5. Fold in chopped almonds and dark chocolate chips.
6. Drop rounded tablespoonfuls of the mixture onto the prepared baking sheet.
7. Bake for 18-20 minutes or until lightly golden.
Cooking Time: 18-20 minutes
Orange Zest Dark Chocolate Coconut Macaroons
These chewy macaroons are infused with the brightness of orange zest and the richness of dark chocolate, making them a perfect treat for any occasion.
Ingredients:
– 1 1/2 cups unsweetened shredded coconut
– 1/4 cup granulated sugar
– 1/4 cup unsalted butter, softened
– 2 large egg whites
– 1 tablespoon orange zest
– 1 teaspoon vanilla extract
– 1/2 cup dark chocolate chips (at least 70% cocoa)
– Salt to taste
Instructions:
1. Preheat oven to 325°F (165°C). Line a baking sheet with parchment paper.
2. In a large bowl, combine coconut, sugar, and salt.
3. In a separate bowl, whisk together egg whites, orange zest, and vanilla extract.
4. Add the wet ingredients to the dry ingredients and stir until combined.
5. Scoop tablespoon-sized balls onto the prepared baking sheet.
6. Bake for 18-20 minutes or until lightly golden brown.
7. Melt dark chocolate chips in a double boiler or microwave-safe bowl. Dip the cooled macaroons into the melted chocolate, allowing excess to drip off.
Cooking Time: 18-20 minutes
Salted Caramel Chocolate Coconut Macaroons
These chewy coconut macaroons get a decadent twist with the addition of salted caramel and rich chocolate. Perfect for satisfying your sweet tooth, these bite-sized treats are surprisingly easy to make.
Ingredients:
– 1 1/2 cups unsweetened shredded coconut
– 1/2 cup granulated sugar
– 1/4 cup unsalted butter, softened
– 2 large egg whites
– 1 teaspoon vanilla extract
– 1/2 cup salted caramel sauce (homemade or store-bought)
– 1 cup semisweet chocolate chips
– Flaky sea salt for garnish
Instructions:
1. Preheat oven to 325°F (165°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together coconut, sugar, and butter until well combined.
3. Beat in egg whites and vanilla extract until smooth.
4. Drop rounded tablespoonfuls of the mixture onto the prepared baking sheet.
5. Drizzle salted caramel sauce over the macaroons and sprinkle with flaky sea salt.
6. Bake for 18-20 minutes or until lightly golden.
7. Melt chocolate chips in a double boiler or microwave-safe bowl. Dip the cooled macaroons into the melted chocolate, allowing excess to drip off.
Cooking Time: 18-20 minutes
Peanut Butter Swirl Chocolate Coconut Macaroons
These chewy coconut macaroons get a boost of flavor from the addition of creamy peanut butter and rich chocolate. Perfect for satisfying your sweet tooth, these bite-sized treats are easy to make and irresistible to eat.
Ingredients:
– 1 1/2 cups unsweetened shredded coconut
– 1/4 cup granulated sugar
– 1/4 cup creamy peanut butter
– 1/2 cup confectioners’ sugar
– 1/4 teaspoon salt
– 3 large egg whites
– 1 tablespoon melted unsalted butter
– 1/2 cup semisweet chocolate chips
Instructions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together coconut, granulated sugar, and confectioners’ sugar.
3. In a large bowl, beat egg whites and melted butter until frothy. Add peanut butter and mix until smooth.
4. Gradually add dry ingredients to wet ingredients and stir until combined.
5. Drop rounded tablespoonfuls of mixture onto prepared baking sheet.
6. Bake for 12-15 minutes or until lightly golden.
7. Melt chocolate chips in a double boiler or microwave-safe bowl. Drizzle over macaroons while still warm.
Cooking Time: 12-15 minutes
Espresso Chocolate Coconut Macaroons
Elevate your dessert game with these rich and decadent Espresso Chocolate Coconut Macaroons, perfect for coffee lovers and coconut enthusiasts alike.
Ingredients:
– 1 cup (200g) unsweetened shredded coconut
– 1/2 cup (100g) confectioners’ sugar
– 1/4 cup (50g) granulated sugar
– 1/2 teaspoon kosher salt
– 3 large egg whites, at room temperature
– 1/4 cup (60ml) espresso or strong brewed coffee
– 1/4 cup (30g) unsalted butter, softened
– 1 tablespoon high-quality dark chocolate chips or shavings
Instructions:
1. Preheat oven to 300°F (150°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together coconut, confectioners’ sugar, granulated sugar, and salt.
3. In a separate large bowl, whip egg whites until stiff peaks form. Fold in espresso and butter until smooth.
4. Gradually add coconut mixture to egg mixture, folding until well combined.
5. Drop spoonfuls of batter onto prepared baking sheet, leaving 1-inch space between each macaroon.
6. Bake for 18-20 minutes or until lightly golden.
7. Allow macaroons to cool completely before sandwiching with chocolate shavings.
Cooking Time: 18-20 minutes
White Chocolate Raspberry Coconut Macaroons
These chewy macaroons combine the sweetness of white chocolate with the tartness of raspberries and the crunch of toasted coconut. A perfect snack for any occasion.
Ingredients:
– 1 1/2 cups unsweetened shredded coconut
– 1/4 cup granulated sugar
– 1/4 cup unsalted butter, softened
– 2 large egg whites
– 1 teaspoon vanilla extract
– 1 cup white chocolate chips
– 1/2 cup fresh raspberries, chopped
– Toasted coconut flakes for garnish (optional)
Instructions:
1. Preheat oven to 325°F (165°C). Line a baking sheet with parchment paper.
2. In a medium bowl, combine coconut, sugar, and butter. Mix until well combined.
3. Beat in egg whites and vanilla extract until stiff peaks form.
4. Melt white chocolate chips in a microwave-safe bowl in 30-second increments, stirring between each interval, until smooth.
5. Fold melted white chocolate into the coconut mixture until well combined.
6. Stir in chopped raspberries.
7. Drop rounded tablespoonfuls of the mixture onto the prepared baking sheet, about 1 inch apart.
8. Bake for 18-20 minutes or until lightly golden brown.
9. Allow to cool completely before serving.
Cooking Time: 18-20 minutes
Gluten-Free Chocolate Hazelnut Coconut Macaroons
These chewy coconut macaroons are infused with the deep flavors of hazelnut and dark chocolate, making them a perfect treat for anyone looking for a gluten-free indulgence.
Ingredients:
– 1 1/2 cups unsweetened shredded coconut
– 1/4 cup granulated sugar
– 3 large egg whites
– 1/2 teaspoon cream of tartar
– 1/4 teaspoon salt
– 1/2 cup hazelnut meal
– 1/4 cup melted dark chocolate (at least 70% cocoa)
– 1 tablespoon coconut oil
Instructions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together coconut, sugar, egg whites, cream of tartar, and salt until well combined.
3. Stir in hazelnut meal and melted chocolate until the mixture is smooth.
4. Drop rounded tablespoonfuls of the mixture onto the prepared baking sheet, about 1 inch apart.
5. Bake for 12-15 minutes or until lightly golden around the edges.
6. Remove from oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Cooking Time: 12-15 minutes
Mint Chocolate Chip Coconut Macaroons
These chewy macaroons are infused with the sweetness of coconut, the coolingness of mint, and the richness of chocolate chips. Perfect for a sweet treat or as a gift for friends and family.
Ingredients:
– 1 1/2 cups unsweetened shredded coconut
– 1/4 cup granulated sugar
– 1/4 cup unsalted butter, softened
– 2 large egg whites
– 1 teaspoon vanilla extract
– 1/4 cup chopped fresh mint leaves
– 1 cup semisweet chocolate chips
– Pinch of salt
Instructions:
1. Preheat oven to 325°F (165°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together coconut, sugar, and salt.
3. In a large bowl, whip egg whites and vanilla extract until stiff peaks form.
4. Fold in coconut mixture until well combined.
5. Stir in mint leaves and chocolate chips.
6. Drop rounded tablespoonfuls onto prepared baking sheet.
7. Bake for 18-20 minutes or until lightly golden brown.
8. Let cool completely on wire rack.
Cooking Time: 18-20 minutes
Chocolate Coconut Macaroon Ice Cream Sandwiches
Satisfy your sweet tooth with these indulgent treats, featuring creamy ice cream sandwiched between chewy coconut macaroons and rich chocolate chips.
Ingredients:
– 1 1/2 cups unsweetened shredded coconut
– 1 cup confectioners’ sugar
– 1/4 cup sweetened condensed milk
– 1/2 teaspoon vanilla extract
– 1 cup ice cream (your favorite flavor)
– 1/2 cup semisweet chocolate chips
Instructions:
1. Preheat oven to 350°F (180°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together coconut, confectioners’ sugar, and sweetened condensed milk until well combined. Stir in vanilla extract.
3. Drop rounded tablespoonfuls of the mixture onto the prepared baking sheet, about 1 inch apart.
4. Bake for 15-20 minutes or until lightly golden brown.
5. Allow macaroons to cool completely on a wire rack.
6. Sandwich a scoop of your favorite ice cream between two cooled macaroons and top with a few chocolate chips.
Cooking Time: 20 minutes
Spiced Mexican Chocolate Coconut Macaroons
Experience the warmth of Mexico in every bite with these sweet and spicy treats. Crunchy on the outside, chewy on the inside, and infused with the deep flavors of cacao and coconut.
Ingredients:
– 1 1/2 cups unsweetened shredded coconut
– 1 cup confectioners’ sugar
– 3 large egg whites
– 1/4 cup granulated sugar
– 1/4 teaspoon salt
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon ground anise
– 1/4 teaspoon cayenne pepper (optional)
– 1/4 cup unsweetened cocoa powder
– 1/4 cup melted coconut oil
– 1 tablespoon Mexican chocolate chips or chocolate syrup
Instructions:
1. Preheat oven to 300°F (150°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together coconut, confectioners’ sugar, and salt.
3. In a separate bowl, whip egg whites and granulated sugar until stiff peaks form.
4. Fold egg mixture into coconut mixture until well combined.
5. Stir in cinnamon, anise, cayenne pepper (if using), cocoa powder, and melted coconut oil.
6. Spoon 1-inch rounds onto prepared baking sheet.
7. Bake for 15-20 minutes or until lightly golden.
8. Allow to cool completely before drizzling with Mexican chocolate chips or syrup.
Cooking Time: 15-20 minutes
Chocolate Coconut Macaroons with Toasted Coconut
These chewy macaroons are infused with the rich flavors of dark chocolate and toasted coconut, perfect for a sweet treat or snack. With only a few ingredients, you can easily whip up a batch of these delicious morsels.
Ingredients:
– 1 1/2 cups unsweetened shredded coconut
– 1/2 cup granulated sugar
– 1/4 cup dark chocolate chips (at least 60% cocoa)
– 1/2 teaspoon vanilla extract
– 3 large egg whites
– Pinch of salt
– Toasted coconut flakes for garnish
Instructions:
1. Preheat oven to 325°F (165°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together sugar, unsweetened shredded coconut, and toasted coconut flakes.
3. Melt chocolate chips in a double boiler or microwave-safe bowl.
4. In a separate bowl, beat egg whites until frothy. Add vanilla extract and salt; mix well.
5. Fold the melted chocolate into the egg mixture until fully incorporated.
6. Add the dry ingredients to the wet ingredients; mix until just combined.
7. Drop rounded tablespoonfuls of the mixture onto the prepared baking sheet.
8. Bake for 18-20 minutes or until lightly golden brown.
9. Allow macaroons to cool before garnishing with toasted coconut flakes.
Cooking Time: 18-20 minutes
Cherry Dark Chocolate Coconut Macaroons
These chewy macaroons are infused with the sweetness of cherry and the richness of dark chocolate, all wrapped up in a coconut exterior.
Ingredients:
– 1 1/2 cups unsweetened shredded coconut
– 1 cup sweetened condensed milk
– 1/4 cup granulated sugar
– 1/2 teaspoon salt
– 1/2 cup dark chocolate chips (at least 60% cocoa)
– 1/4 cup dried cherries, chopped
– 2 large egg whites
– Vanilla extract (optional)
Instructions:
1. Preheat oven to 325°F (165°C). Line a baking sheet with parchment paper.
2. In a medium bowl, combine coconut, sugar, and salt. Stir until well combined.
3. In a separate bowl, whisk together sweetened condensed milk and egg whites.
4. Add the wet ingredients to the dry ingredients and stir until a dough forms.
5. Fold in dark chocolate chips and chopped cherries.
6. Drop rounded tablespoonfuls of the dough onto the prepared baking sheet.
7. Bake for 18-20 minutes, or until lightly golden brown.
Cooking Time: 18-20 minutes
Enjoy your delicious Cherry Dark Chocolate Coconut Macaroons!
Chocolate Coconut Macaroon Truffles
These bite-sized treats combine the rich flavors of chocolate and coconut with the tender chewiness of macaroons.
Ingredients:
– 1 1/2 cups sweetened shredded coconut
– 1/2 cup unsalted butter, softened
– 1 cup confectioners’ sugar
– 2 large egg whites
– 1 teaspoon vanilla extract
– 1 cup semisweet chocolate chips
– Pinch of salt
Instructions:
1. Preheat oven to 325°F (165°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together coconut, butter, confectioners’ sugar, and egg whites until well combined.
3. Spoon the mixture onto the prepared baking sheet, forming small mounds.
4. Bake for 15-20 minutes or until lightly golden.
5. Allow the macaroons to cool completely on a wire rack.
6. Melt the chocolate chips in a double boiler or in the microwave in 30-second increments, stirring between each interval.
7. Once melted, stir in the vanilla extract and salt.
8. Dip the cooled macaroons into the melted chocolate, coating evenly.
9. Place the truffles on a parchment-lined baking sheet and refrigerate for at least 30 minutes to set.
Cooking Time: 20-25 minutes
Banana Bread Chocolate Coconut Macaroons
Elevate your snack game with these scrumptious macaroons that combine the richness of banana bread, the decadence of chocolate, and the tropical twist of coconut.
Ingredients:
– 1 1/2 cups unsweetened shredded coconut
– 1 cup confectioners’ sugar
– 1/4 cup granulated sugar
– 1/2 cup mashed ripe bananas
– 1/2 cup sweetened condensed milk
– 1/4 teaspoon salt
– 1/2 teaspoon vanilla extract
– 1/2 cup semisweet chocolate chips, melted
– Egg whites (about 3 large eggs)
Instructions:
1. Preheat oven to 325°F (165°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together coconut, confectioners’ sugar, granulated sugar, and salt.
3. In a separate bowl, mix mashed bananas, sweetened condensed milk, and vanilla extract.
4. Fold the banana mixture into the coconut mixture until well combined.
5. Drop rounded tablespoonfuls of the mixture onto the prepared baking sheet, about 1 inch apart.
6. Drizzle melted chocolate over the macaroons, leaving a small border around each.
7. Bake for 15-20 minutes or until lightly golden brown.
Cooking Time: 15-20 minutes
Toasted Marshmallow Chocolate Coconut Macaroons
These chewy coconut macaroons get a decadent twist with toasted marshmallows and melted chocolate. Perfect for satisfying your sweet tooth or as a unique dessert for your next gathering.
Ingredients:
– 1 1/2 cups unsweetened shredded coconut
– 1/4 cup granulated sugar
– 1/4 cup unsalted butter, softened
– 2 large egg whites
– 1 teaspoon vanilla extract
– 1/4 teaspoon salt
– 1 cup semisweet chocolate chips
– 1/2 cup toasted marshmallows (homemade or store-bought)
Instructions:
1. Preheat oven to 325°F (165°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together coconut, sugar, and salt.
3. In a separate bowl, whip egg whites and vanilla extract until stiff peaks form.
4. Fold the egg mixture into the coconut mixture until well combined.
5. Scoop tablespoon-sized balls onto the prepared baking sheet.
6. Bake for 18-20 minutes or until lightly golden.
7. Melt chocolate chips in a double boiler or microwave-safe bowl.
8. Dip cooled macaroons into melted chocolate, then top with toasted marshmallows.
9. Refrigerate for at least 30 minutes to set.
Cooking Time: 18-20 minutes
Chocolate Coconut Macaroons with Sea Salt Flakes
Elevate your macaroon game with the combination of rich chocolate, toasted coconut, and a touch of sea salt. These bite-sized treats are perfect for satisfying sweet tooth cravings.
Ingredients:
– 1 1/2 cups (190g) almond flour
– 1 cup (200g) confectioners’ sugar
– 3 large egg whites
– 1/4 teaspoon cream of tartar
– 1/2 cup (120g) unsweetened shredded coconut, toasted
– 1/2 cup (120g) dark chocolate chips or chopped dark chocolate
– 1/2 teaspoon sea salt flakes
– Food coloring (optional)
Instructions:
1. Preheat oven to 300°F (150°C). Line a baking sheet with parchment paper.
2. In a large bowl, whisk together almond flour and confectioners’ sugar.
3. In a separate bowl, whip egg whites and cream of tartar until stiff peaks form.
4. Fold toasted coconut and chocolate chips into the egg mixture.
5. Spoon 1-inch (2.5cm) mounds onto prepared baking sheet.
6. Sprinkle with sea salt flakes.
7. Bake for 18-20 minutes or until firm to touch.
8. Allow macaroons to cool completely before serving.
Cooking Time: 18-20 minutes
Summary
Indulge in the rich flavors of chocolate and coconut with these 20 decadent macaroon recipes! From classic treats like Classic Chocolate-Dipped Coconut Macaroons to creative twists like Peanut Butter Swirl Chocolate Coconut Macaroons, there’s something for every sweet tooth. Discover unique flavor combinations like Orange Zest Dark Chocolate Coconut Macaroons or Spiced Mexican Chocolate Coconut Macaroons. Whether you’re a vegan or gluten-free, there’s a recipe to satisfy your cravings. Get ready to swoon with these irresistible treats!
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