These chocolate coconut macaroons are quick and easy to make, and taste just like chocolate coconut macaroons should. They’re not crisp – instead, they’re slightly firm on the outside, wonderfully chewy and sticky in the middle, and delightfully moreish ;). They’re even better the next day. Absolutely delicious!
Ingredients for chocolate coconut macaroons:
- 1 tin (400 g) sweetened condensed milk
- 115 g dark chocolate
- 1 teaspoon vanilla extract
- 200 g desiccated coconut
- ½ cup coarsely chopped almonds
Heat the condensed milk and chocolate together in a saucepan, stirring until the chocolate has melted and the mixture is smooth. Remove from the heat, add the vanilla extract, desiccated coconut and chopped almonds, then mix well.
Line a baking tray with baking paper. Using an ice cream scoop or a spoon, place small mounds of the mixture onto the prepared tray.
Bake at 180°C for about 10 minutes. Remove from the oven and transfer to a wire rack to cool completely.
Enjoy!
Recipe source: Bajaderka, adapted from MniamMniam.
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