Ingredients for Chewy Chocolate Coconut Macaroons
- 4 ounces unsweetened chocolate
- Cake Flour
- Unsweetened Cocoa
- 1/4 teaspoon salt
- Sweetened Flaked Coconut
- 1 teaspoon vanilla extract
- Fat Free Sweetened Condensed Milk
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How to Make Chewy Chocolate Coconut Macaroons
- Preheat oven to 250°F (120°C).
- Line a large baking sheet with parchment paper.
- Place 4 ounces of unsweetened chocolate in a microwave-safe bowl.
- Microwave on high for 1 minute, or until almost melted. Stir until completely smooth.
- In a large bowl, whisk together 1/2 cup all-purpose flour, 1/4 cup unsweetened cocoa powder, and 1/4 teaspoon salt.
- Add 4 cups shredded sweetened coconut and toss to coat evenly.
- Stir in the melted chocolate, 1 teaspoon vanilla extract, and 1 (14-ounce) can of sweetened condensed milk until well combined.
- Drop rounded tablespoons of the mixture, about 2 inches apart, onto the prepared baking sheet.
- Bake for 45 minutes, or until the edges are firm and the centers are still slightly soft, rotating the baking sheet halfway through.
- Remove from oven and let cool on the baking sheet for 10 minutes.
- Transfer the macaroons to a wire rack to cool completely.
- Store in an airtight container at room temperature for up to 3 days.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
11g
Fat
12g
Carbs
1g