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Chocolate Dipped Coconut Macaroons
Ready for Easter Dessert!
With Easter weekend right around the corner, I’m starting to plan out what delicious desserts I’ll be making for family and friends. Chocolate and coconut are two combinations that are a must have for me during Easter. Last year, I created these chocolate coconut nests which were such a hit that I decided to stick to my coconut theme.
Chocolate dipped coconut macaroons are on the menu for this year and I’m so excited to be using coconut oil in the chocolate coating for this recipe! My mom always taught me to add butter into chocolate when melting to keep a smooth consistency, so now I’m simply replacing the butter for coconut oil. The flavor combination that the coconut oil and chocolate make together is perfect for the tops of these light coconut macaroons. Let’s take a look at what you’ll need:
Macaroons
14 ounces sweetened shredded coconut
14 ounces sweetened condensed milk
1-2 teaspoons pure vanilla extract
2 large egg whites, room temperature
¼ teaspoon kosher salt
Directions
Chocolate Dip
14 ounces dark chocolate chips
1 tablespoon Kelapo Coconut Oil
Directions
I love this recipe because it’s so simple to make and you get a flavorful mix of chocolate and coconut in each bite you take. For more Easter dessert ideas, try our chocolate buttercream eggs or vegan vanilla cupcakes.
What’s your favorite Easter dessert?
-Kayla
Tags: Coconut Macaroon Recipe, coconut oil, coconut oil baking, coconut oil chocolate, coconut oil recipes, Coconut Recipe, Easter, Easter Dessert Recipe, easter ideas, easy dessert, quick dessert, quick recipe, sweet