When you pair the sweetness of coconut with rich bittersweet chocolate, what’s not to like? These macaroons are a no-bake update on a classic. They’re egg-and gluten-free and so easy to prepare, they’ll become regulars in your cookie jar.
Makes about 24 macaroons
PREP TIME: 10 minutes
CHILLING TIME: about 1 ½ hours
INGREDIENTS
- ¼ cup unsalted butter, melted
- ¼ cup evaporated milk
- ½ tsp vanilla extract
- 2 cups icing sugar, sifted
- 2 cups unsweetened shredded coconut
- ¾ cup semi-sweet chocolate chips
INSTRUCTIONS
- Line a large baking sheet with parchment paper, then set aside.
- In a medium bowl, stir together the butter, evaporated milk and vanilla extract.
- Gradually stir in the icing sugar until the mixture is smooth and free of lumps.
- Stir in the coconut until completely coated with the sugar mixture.
- Using a small ice cream scoop or a spoon, drop tablespoonfuls of the coconut mixture onto the prepared baking sheet, doing your best to mound the mixture into little pyramid shapes. Refrigerate the macaroons until cool and firm, about 30 minutes.
- In a small microwave-safe bowl, melt the chocolate chips in the microwave for 20 seconds on medium power. Stir the chocolate chips. Continue to microwave for 10-second increments, stirring each time, until the chocolate is smooth and melted.
- Working with one macaroon at a time, dip the flat bottom in the melted chocolate, then return it to the baking sheet.
- Once all the macaroons have been dipped, return them to the fridge until the chocolate has set, about 1 hour. (The macaroons can be refrigerated in an airtight container for up to 4 days.)
CHANGE IT UP:
- For a bigger punch of coconut flavour, replace the vanilla
extract with good-quality coconut extract.
