These crunchy on the outside, chewy on the inside, dark-chocolate drizzled little treats are everything that is right in the world. And everything you should be indulging in on a Friday.
While I was making these up, I kept think, these are the adult version of an Almond Joy, except without the almonds, so basically a Mounds bar. And then after it was all said and done I thought, I couldn’t pressed an almond on the very top of these and then drizzled them with chocolate and it would’ve been the Almond Joy bar I kept thinking about (next time!).
I was surprised how easy these coconut macaroons with dark chocolate drizzle were to make. You basically whip up some coconut and egg whites in a double boiler until the mixture gets thick and then spoon it onto a baking sheet and cook until golden brown. I drizzled mine with dark chocolate, but you could easily do a milk chocolate or even a thick caramel sauce.
Not only are these easy to make up, but that toasted coconut smell is going to invade your house. It was like being on a tropical island with chocolate! And I don’t think life gets much better than that.
Talking about life, what are your weekend plan? I finally get to see my fiance – whom I’ve seen for about a week in the past two months, and then after him traveling non-stop, I so wisely decided to book us a trip to Mexico next week. I feel kind of bad, I know he’s probably sick of traveling, but it’s official wedding business. We’re looking at venues and I think once we get back (and we hopefully have a date), I might make a separate little spot on HFD so I can tell you all about my wedding planning craziness!
So relaxing weekend filled with coconut macaroons and then Mexico – I’m thinking life sounds pretty good right about now 🙂 Happy weekend friends!
- 4 large egg whites
- 3½ cups unsweetened coconut chips
- ½ cup sugar
- 2 teaspoons pure vanilla extract
- ¼ teaspoon salt
- ½ cup dark chocolate chips, melted
- In a large bowl over a pot of simmering water, combine egg whites, coconut chips, sugar, vanilla extract and salt.
- Stir together the mixture, scraping the bottom of the bowl to prevent burning, until the mixture is very hot to the touch and the egg whites begin to thicken, about 5-7 minutes.
- Set coconut mixture aside and let cool for 30 minutes. This allows the coconut to absorb more of the egg white mixture.
- Preheat oven to 350 degrees F and line two baking sheets with parchment paper. Position oven racks in the upper and lower thirds of the oven.
- Using two tablespoons, make attractive mounds of the coconut batter and set them two-inches apart on the baking sheet,
- Bake for about 5 minutes, just until the coconut flakes begin to change color, rotating the pans from front to back and from top to bottom about 2½ minutes through.
- Lower the temperature to 325 degrees F and bake for about 14 more minutes, rotating once more about halfway through. The coconut mounds should be cream and gold with some dark edges. If they are starting to brown too fast, you can reduce the temperature to 300 degrees F.
- Once done, set the pans on racks to cool.
- Let cool completely and then drizzle with chocolate.
- Let chocolate drizzle cool completely, or refrigerate about 15 minutes to set.
- The cookies are best the day of, but they can be kept in the refrigerator in an airtight container for up to 5 days.