Chocolate Coconut Macaroons with Chocolate Drizzle Recipe

Turn your oven on to 130°C (266°F) to ensure it’s ready for baking the macaroons.

Separate the egg whites from yolks and place the egg whites in a large bowl.

Add a pinch of salt and the vanilla extract to the egg whites. Using a hand mixer, start beating the egg whites until they become foamy. Gradually add the brown sugar one tablespoon at a time while continuing to beat until hard peaks form.

Gently fold the shredded coconut into the whipped egg whites manually, adding one cup at a time. Be careful not to overmix to preserve the lightness and structure of the meringue. If the batter seems too liquid, add more shredded coconut until it can hold its shape.

Line a large flat tray with baking paper. Use your hands, a small ice cream scoop, or tablespoon to form small balls of the batter and place them on the tray. Bake in the preheated oven for 15 to 20 minutes, or until the macaroons turn golden. Remove from oven and let cool completely.

While the macaroons bake and cool, warm the milk in a small pot over low heat, making sure to remove it before it boils.

Place the dark cooking chocolate into a heatproof bowl. Pour the warm milk over the chocolate and stir gently until the chocolate is fully melted and smooth.

Let the chocolate ganache cool slightly to avoid melting the macaroons when drizzling. Drizzle the chocolate over each macaroon and allow it to rest until the chocolate sets completely.