Chocolate Filled Macaroons

Chocolate Filled Macaroons have a crisp baked exterior, with a bit of chewy coconut underneath and a rich chocolatey center.

5 from 2 votes

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Prep Time: 20

Cook Time: 20

Total Time: 40

Servings: cookies

Calories: 144kcal

Ingredients

5 cups finely shredded unsweetened coconut - *see note
14 oz can of sweetened condensed milk - *see note
2 teaspoon pure vanilla extract
2 egg whites - ¼ cup measured
2 tablespoon powdered sugar - *Gefen brand is Kosher for Passover
½ teaspoon fine salt
32 bite sized chocolate pieces - *such as Dove's dark chocolate
¼-1/2 cup chocolate chips, melted - *optional for garnish

Instructions

Preheat the oven to 300 degrees and line a baking sheet or two with parchment paper.
If the shredded coconut is not very finely shredded, pulse it in a food processor a few times. Then measure out the 5 cups needed for the recipe.
In a large bowl combine the shredded coconut, vanilla and sweetened condensed milk. Stir with a large spatula to combine these very well.
In a separate bowl, use a hand mixer on high speed to whip the egg whites, powdered sugar and salt until soft peaks form and there’s no liquid settling in the bottom of the bowl.
Fold the egg white mixture into the coconut mixture. Don’t over mix, but be sure that all of the egg whites are incorporated well.
Use a small cookie scoop to make mounds of the batter. Press a chocolate into the center and use your hands to shape the batter around the chocolate. Place on the parchment lined baking sheet and continue until all batter has been used.
The macaroons will not spread, but leave about an inch between each one to allow air to circulate. The shape you put them in the oven is essentially the shape they will come out in.
Bake for approximately 18 minutes, until the bottoms have brown slightly.
*Optional garnish: slowly melt chocolate chips or chopped chocolate (dark, semi-sweet, milk and white chocolate all work well) in a microwave safe container in 15-30 second intervals until soft enough to stir to a smooth consistency. Then dip the bottom of the macaroons in the chocolate or drizzle it on top for garnish. Let cool on parchment paper until the chocolate hardens before storing or eating.

Notes

Note: Some brands of sweetened condensed milk may contain corn syrup. Eagle brand and Publix generic only contain milk and sugar. They are both Kosher Dairy, but do not have the symbol for Kosher for Passover. I have not found a brand with the Kosher for Passover certification. Therefore, if you require this, a substitute would be to make your own sweetened condensed milk, which only requires 2 ingredients! Combine 2 cups milk and ⅔ cup sugar in a small saucepan over medium low heat. Stir until the sugar dissolves, then let reduce approximately by 50 percent. Once thickened and reduce, let cool to room temp then it is ready to use or store covered in the fridge until ready for use.

Note: If using standard shredded coconut instead of finely shredded, you will need 2-3 7oz bags. Once the coconut has been finely shredded in a food processor, then resume measuring out the 5 cups needed for the recipe.

Nutrition

Nutrition Facts

Chocolate Filled Macaroons

Amount per Serving

Calories

144

% Daily Value*

Fat

Saturated Fat

Cholesterol

Sodium

Potassium

128

Carbohydrates

Fiber

Sugar

Protein

Vitamin A

Vitamin C

Calcium

Iron

* Percent Daily Values are based on a 2000 calorie diet.