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:
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
- Preheat oven to 325 degrees.
- In a large bowl, combine coconut, condensed milk, and vanilla. Set aside.
- In a separate bowl, mix egg whites and salt with an electric mixer until soft peaks form.
- Next, carefully fold the egg whites into the coconut mixture.
- Line a sheet pan with parchment paper and use a small ice cream scoop to drop the batter onto the baking sheet.
- Bake for 25 to 30 minutes, or until golden brown. Let cool and set aside.
14 ounces dark chocolate chips
1 tablespoon Kelapo Coconut Oil
- Place chocolate over a double boil on medium heat, stirring until completely melted.
- Add in coconut oil and continue to stir until a smooth consistency is reached.
- Take off burner and let cool for approximately 3-4 minutes.
- Dip the tops of each macaroon into the chocolate mixture and set back onto the lined baking sheet.
- Place in the refrigerator to harden and enjoy!
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?