Chocolate Coconut Macaroons

Course: Dessert

Cuisine: Christmas, North American

Prep Time: 15

Cooling Time: 2

Total Time: 2 15

Servings: macaroons

Calories: 125kcal

Author: Lord Byron's Kitchen

These no-bake Chocolate Coconut Macaroons are an easy, decadent, chocolaty treat. Keep them classic or try adding nuts, dried fruit, or even candy! So easy to prepare and freezer-friendly too, these make a great hostess gift as well!

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Ingredients

1 cup chocolate chips milk, semi-sweet, or dark chocolate
1 1/2 tablespoons coconut oil
1/2 teaspoon vanilla extract
1/4 teaspoon salt
1 1/2 cups unsweetened shredded coconut
1/4 cup white chocolate chips, optional

Instructions

Prepare a baking sheet by lining it with parchment or waxed paper. Set aside.
In a large, microwave-safe bowl, add the chocolate chips (not the white chocolate chips) and the coconut oil.
Microwave on low heat in 10 second increments, stirring between each increment, until the mixture is smooth and lump-free.
Add the vanilla extract and salt. Stir to combine.
Add the coconut. (If you are adding nuts, candy, or dried fruit, add it now. Do not add more than 1/2 cup in total.) Stir well to combine.
Using a cookie scoop, scoop mounds of the coconut mixture and drop onto the prepared baking sheet.
Transfer baking sheet to the fridge for two hours or until the chocolate has firmed up.
This next step with the white chocolate is completely optional. Add the white chocolate chips to a microwave-safe bowl. Melt on low heat in 10 second increments, stirring well between each increment. Once smooth, dip the bottoms of each macaroon into the chocolate, allowing the excess to drip off. Return the macaroon to the prepared baking sheet. Drizzle the remaining melted white chocolate over the top. Return to fridge for another hour or until the white chocolate is set.
Place macaroons in a food-safe container and leave at room temperature.

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