Dessert Recipes

Almond Coconut Macaroons with Dark Chocolate Drizzle

Almond Coconut Macaroons | Photo by Ruth Eileen Photography

Baking is one of those things that has always felt meditative to me, which is likely why you’ve seen so many dessert recipes around here over the years. It is my very favourite way to unwind after a long day, and it certainly doesn’t hurt that the results yield tasty delights when I’m through. These days, however, my baking time is more limited than it used to be – which means that I’m constantly on the hunt for easy recipes that don’t require a ton of effort. Enter: almond coconut macaroons with dark chocolate drizzle. With just a few ingredients required, they tick all the right boxes and then some. Grab the recipe below!

Almond Coconut Macaroons | Photo by Ruth Eileen PhotographyAlmond Coconut Macaroons | Photo by Ruth Eileen PhotographyAlmond Coconut Macaroons | Photo by Ruth Eileen PhotographyAlmond Coconut Macaroons | Photo by Ruth Eileen PhotographyAlmond Coconut Macaroons | Photo by Ruth Eileen PhotographyAlmond Coconut Macaroons | Photo by Ruth Eileen PhotographyAlmond Coconut Macaroons | Photo by Ruth Eileen Photography

Almond Coconut Macaroons with Dark Chocolate Drizzle
Yields 20
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Prep Time
20 min
Cook Time
20 min
Prep Time
20 min
Cook Time
20 min
147 calories
18 g
0 g
8 g
2 g
7 g
38 g
105 g
14 g
0 g
1 g
Nutrition Facts
Serving Size
38g
Yields
20
Amount Per Serving
Calories 147
Calories from Fat 67
% Daily Value *
Total Fat 8g
12%
Saturated Fat 7g
33%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 1g
Cholesterol 0mg
0%
Sodium 105mg
4%
Total Carbohydrates 18g
6%
Dietary Fiber 2g
10%
Sugars 14g
Protein 2g
Vitamin A
0%
Vitamin C
0%
Calcium
1%
Iron
4%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 4 egg whites
  2. 1 (14oz) bag of sweetened coconut flakes
  3. 1/2 cup granulated sugar
  4. 1/4 teaspoon salt
  5. 1 teaspoon almond extract
  6. 1/2 cup dark chocolate chips
  7. sea salt for sprinkling
Instructions
  1. Preheat the oven to 350°F.
  2. In a large bowl, add egg whites, sugar, salt, and almond extract. Whisk together until foamy.
  3. Pour in coconut flakes and whisk until mixture is evenly blended.
  4. Line baking sheets with parchment paper, and scoop balls of coconut batter onto baking sheet. Gently press down on the tops with the back of a spoon to help the coconut stick together while baking.
  5. Bake for 18-22 minutes until edges are a light golden brown. Cool for 5-10 minutes on baking sheet, then transfer to a wire rack to cool completely.
  6. Once all the cookies are baked and cooled, move them to sheets of wax paper.
  7. Melt chocolate chips in a small bowl in microwave or in a double boiler- make sure you don't overcook them! Once they are just melted, use a fork to drizzle zigzag lines of chocolate over the macaroons.
  8. Sprinkle sea salt over each cookie before the chocolate hardens. Let the chocolate set and store in an airtight container.
Notes
  1. I almost always make a double batch of these cookies, because they're so quick to make and they get snatched up *immediately*- they're completely addictive!
Adapted from Bake Love Give
beta
calories
147
fat
8g
protein
2g
carbs
18g
more
Adapted from Bake Love Give
lark & linen http://www.jacquelynclark.com/

Photography: Ruth Eileen Photography

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  • carla
    January 18, 2018 at 9:57 am

    This looks so yummy!
    http://www.motownsavvy.com

    • Jacquelyn Clark
      February 12, 2018 at 9:16 pm

      Thanks, Carla! They’re pretty legit for sure

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