Dark Chocolate Drizzled Coconut Macaroons (Easy And Healthy)
These macaroons are every coconut lovers dream cookie: a ball of crispy shredded coconut, moist and chewy on the inside, golden on the outside, sweetened with raw honey, and drizzled with decadent dark chocolate.
Servings 2 dozen
- 2 egg whites
- 2 tablespoons honey
- 1/4 teaspoon salt
- 1 tablespoon lemon zest
- 1 teaspoon vanilla
- 2 cups shredded coconut
- 6 ounces dark chocolate
- 1 tablespoon butter
Preheat oven to 325 ℉. Line a baking sheet with parchment paper.
Whisk egg whites, honey and salt together in a mixing bowl until frothy. Add lemon zest and vanilla and stir.
Finally, add coconut and stir until well combined.
For each cookie, press mixture into a tablespoon with your thumb (the honey and egg will hold the shredded coconut together). Place each spoonful onto the baking sheet. Bake until golden, about 20 minutes.
While the cookies cool, break up chocolate into small pieces and melt with the butter. The best way to do this is in a double boiler over simmering hot water. If you do not have a double boiler you may melt the chocolate and butter in a small heavy saucepan over a very low flame to avoid scorching, stirring constantly. Remove from the heat and stir until smooth. Place cookies on a wire rack over parchment paper. Drizzle chocolate from a spoon over the edges and tops of cookies going beyond each cookie is o.k. allowing excess to land on the wax paper below.Serve and enjoy.
If you’ve never made lemon zest before, it is the skin grated from the peel of a lemon.
A lot of the flavor of the lemon is in the peel so scrub the lemon with a vegetable brush and with a microplane, grating only the outer layer of the skin and rotating the lemon for just the zest and not the white pith which can be bitter.
- I used raw honey in this recipe, but you can use any honey you prefer. It's up to you.
- Don't care for dark chocolate? Go with milk chocolate or any chocolate you prefer.