Coconut macaroons are one of my favourite treats to bake for gift giving Coconut macaroons hold up well to being stored for periods of time and they also look glamorous with chocolate drizzle or sprinkles!
I can’t believe that Christmas is just around the corner! Time really does fly by doesn’t it? Christmas feels strange to me this year though because I’m away from home and Christmas just isn’t as big of a holiday in Asia as it is in North America so it doesn’t feel the same.
Not to mention how it’s still 23 – 25C here which is equivalent to summer weather back home so it just doesn’t feel like winter. But I’m trying my best to cope with it and I don’t care what anyone says, I’m going to be baking all my Christmas cookies when I get home in a couple months. It’s never too late to have gingerbread and molasses cookies in my book!
But until then, I’m going to live vicariously through pictures of Christmas cookies from lil’ bun. These are coconut macroons with a divine dark chocolate drizzle on top to add some bitterness to the sweet nutty mountains of coconut.
How to make macaroons
Not only were these little delights the perfect treat to have with a cup of hot cocoa but they are great to give as an edible gift too because they look fancy but aren’t too complicated to make. All you need to do is mix all the ingredients together, spoon the batter onto a cookie sheet, wait for them to bake, top them with chocolate drizzle and you’re left with a fancy looking treat.
We decided to top these with dark chocolate drizzle to keep them simple but if you want to create different flavor combinations, you can always top them with caramel and seasalt, chopped peppermint candy and white chocolate or even crushed pretzels for a sweet and savory treat!
Coconut macaroons recipe
- 3 egg whites (at room temperature)
- 2/3 cup granulated sugar
- 1/8 teaspoon cream of tar tar
- 1/4 teaspoon salt
- 4 cups unsweetened fine shredded coconut
- 3/4 cup dark chocolate wafers
- Preheat oven to 325F degrees.
- Whisk the egg whites, sugar, vanilla, salt and cream of tartar together in a large bowl on high speed with an electric mixer. Beat the mixture until soft peaks form.
- Lightly fold in the shredded coconut.
- Spoon the mixture onto a lined cookie sheet at least 2″ apart. Make sure you scoop them onto the cookie sheet on mounds so that they have a dome shape or you will end up with flat cookies.
- Bake at 325F until golden brown and crispy. Remove from oven and let cool on a cooling rack.
- While the cookies are baking, melt the dark chocolate wafers in the microwave 15 seconds at a time stirring in between to prevent it from burning. Drizzle the chocolate on top of the cooled macaroons with a fork or piping back.
- Chill the macaroons for 30 minutes in the fridge or until the chocolate is set before consuming. Store in an airtight container in the fridge for up to a week.
Those sound absolutely delicious!
Thank you so much Bonnie!
Gingerbread and molasses cookies are still great all year round, yes? 😀 I am not celebrating Christmas, but it really makes me happy seeing those who are celebrating. Happy FF, Cynthia & have a blessed 2017. x
Hope You enjoy the cookies during the Holidays. Where is mine?
I’ll make you some when I’m back 🙂
Both Grandma and I can’t wait for those delicious looking macaroons!
I really love this recipe tho.