Lately, I think I’ve had some kind of cookie / chocolate something or other in my house almost constantly. This is both very good and very bad. It’s very good, because I think I’ve had dessert every day for at least a month. It’s very bad because it is starting to show…..
My excuse for continuing to make all these treats is 1) this blog and 2) I can freeze almost everything I’ve made, so I tell myself I won’t eat them all (spoiler: I still eat them all). Also, my husband’s 30th was this past weekend, so obviously he needed a plethora of desserts to choose from. These Double Chocolate Coconut Macaroons were made especially for his bday (hence the sprinkles) and are especially delicious. They weren’t that big, so I felt like having 1 (or maybe 2) for dessert wasn’t even that bad.
In my opinion, chocolate & coconut is an underrated combo. They are SO GOOD together. Almost as good as chocolate and peanut butter. Almost.
I adapted this recipe I found on All Recipes. It was so easy, and it has over 800 5 star reviews! I added chocolate to them and dipped them in chocolate (hence the double chocolate in the title). They are awesome. They are crispy on the outside, and really moist in the middle. You would think with sweetened coconut they would be too sweet, but the unsweetened chocolate balances out the coconut nicely. I definitely recommend making these ASAP.
Double Chocolate Coconut Macaroons
- 2 1/2 c sweetened coconut
- 1/3 c flour
- pinch salt
- 2/3 c (1/2 can) sweetened condensed milk
- 2 oz unsweetened chocolate, melted
- 1 tsp vanilla
- 1c chocolate chips, melted
- Preheat the oven to 350 degrees.
- In a medium sized bowl, mix together the coconut, flour, and salt.
- In a separate smaller bowl, combine the sweetened condensed milk and unsweetened chocolate.
- Stir the chocolate mixture in to the coconut and add the vanilla until everything is well combined.
- Line a baking sheet with parchment paper.
- Use a small scoop (about 1" in diameter) and scoop the coconut mix on to the baking sheet. Place the macaroons at least 2 inches apart.
- Bake for 10-12 minutes until the edges begin to get crispy.
- Transfer to a cooling rack, and let cool completely.
- Melt the chocolate chips in the microwave for about a minute and a half at 30 second intervals. After each 30 seconds, mix the chocolate and stop microwaving when it just smoothly comes together.
- Dip your cooled macaroons in to the chocolate and place on a piece of parchment paper.
- If you so desire, after you dip the macaroon in to the chocolate, shake sprinkles on to the macaroon while the chocolate is still wet.
- Let the chocolate set.