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Enjoy a delightful treat with these egg-free coconut macaroons topped with a rich chocolate drizzle. Perfect for those with egg allergies or anyone seeking a delicious, gluten-free dessert.
Ingredients Needed
- 2 cups shredded coconut
- 1/2 cup sweetened condensed milk (or coconut milk for dairy-free)
- 1 teaspoon vanilla extract
- Pinch of salt
- 1/2 cup semi-sweet chocolate chips
- 1 teaspoon coconut oil (optional, for smooth drizzle)
Instructions
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper. In a mixing bowl, combine shredded coconut, sweetened condensed milk, vanilla extract, and a pinch of salt. Stir until well combined.
Using a spoon or cookie scoop, form the mixture into small mounds and place them on the prepared baking sheet. Flatten slightly if desired. Bake for 15-20 minutes or until the edges are golden brown. Remove from oven and let cool completely.
Adding the Chocolate Drizzle
In a microwave-safe bowl, melt the chocolate chips with coconut oil in 20-second intervals, stirring in between until smooth. Alternatively, melt the chocolate using a double boiler. Drizzle the melted chocolate over the cooled macaroons using a spoon or piping bag.
Allow the chocolate to set before serving. For quicker setting, place the macaroons in the refrigerator for about 10 minutes.
Enjoy Your Delicious Treats
These egg-free coconut macaroons with chocolate drizzle make a perfect snack or dessert for any occasion. Store leftovers in an airtight container at room temperature for up to a week or in the refrigerator for longer freshness.