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Macaroons with Dark and White Chocolate Drizzle

A coconut-y and easy cookie alternative.
Coconut Macs 04

I've been on a sugar kick lately and I can’t be stopped. There are brownies and blondies and cookies galore coming out of the What’s Gaby Cooking kitchen. I’ve decided that I need to make friends with more of my neighbors so I can pawn off all the baked goods and spread the love! These Dark and White Chocolate Coconut Macaroons came about because I needed to whip up a quick dessert for a dinner party and someone had already volunteered to bring cookies and brownies so, naturally, a third dessert was in order. They are beyond simple to make, so good, and seriously sweet—they’ll satisfy any sweet tooth, ever (starting with mine)!

xoxo - Gaby

Macaroons with Dark and White Chocolate Drizzle

Coconut Macs 01

14 ounces sweetened shredded coconut

14 ounces condensed milk

1 teaspoon pure vanilla extract

2 egg whites, at room temperature

1/4 teaspoon kosher salt

1/3 cup melted white chocolate

1/3 cup melted dark chocolate

Coconut Macs 02

Preheat the oven to 325° F.

Combine the coconut, condensed milk, and vanilla in a large bowl. In the bowl of an electric mixer fitted with the whisk attachment, whip the egg whites and salt on high speed until they form medium-firm peaks. Carefully fold the egg whites into the coconut mixture.

Coconut Macs 03

Drop the batter onto sheet pans lined with parchment paper using an ice cream scoop. Bake for 25 to 30 minutes, until golden brown.

Dip the bottoms of the macaroons in the dark chocolate and let them set. Once cooled, drizzle with white chocolate and the remaining dark chocolate. Allow the chocolate to set, then serve. 

Coconut Macs 05

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