Chocolate-Drizzled Coconut Macaroons

A perfect summer treat: crunchy and chocolaty on the outside, chewy and soft on the inside. 

It's been a super busy week! Back from a perfectly amazing vacation, and right into the craziness of the first week of school for my boys. That's why you haven't seen any new recipes lately!
It's really hard to get back into the swing of things after spending more than a week relaxing and having fun in paradise. Yes. I was in paradise!

Take a look at this breathtaking sunset in Ke'e' beach, Kauai.

See what I'm talking about?!? Just... It's hard to find one word to describe it. Perfection!
I posted a few more pictures of our vacation on Instagram, if you want to check it out!

After coming back this week, I was in the mood for something tropical.  Something tempting and sweet. And easy to make, of course! I am still in a slow moving rhythm of vacation.
These coconut macaroons are the perfect match: crunchy and chocolaty on the outside, chewy and soft on the inside. Every bite filled with the sweet and nutty flavor of the coconut, mixed with the bitter-sweet taste of the chocolate.

These macaroons make me think of an Almond Joy bar. Well, not quite. There are really no almonds in these cookies. Just coconut and chocolate and ... lots of joy :)

And here is my video recipe. All for you!

Ingredients: to make about 20 macaroons (1.5 tablespoons each)            PRINTABLE RECIPE

• 2 egg whites
• 1/3 cup (65 gr) of sugar
• 1/2 teaspoon of vanilla extract
• 1 pinch of salt
• 2.5 cups (200 gr) of sweetened flake coconut
• half cup of semi sweet or milk chocolate
• 2 tablespoons of whipping cream

Preparation time: 45 minutes, plus 30 minutes to cool down

Directions:
Step 1: Preheat the oven to 325° F (160° C). In  a large bowl, beat the egg whites until foamy.

Step 2: Add the sugar, the vanilla extract, and the pinch of salt. Beat some more.

Step 3: Add the coconut and fold with a spoon until just combined.

Step 4: Scoop the batter onto your baking sheet, covered with parchment paper or a silicone baking mat. I used a  1.5 tablespoon scoop. Make sure your scoops are nice and compact. You should be able to make about 20 macaroons.

                                                 

Step 5: Bake at 325° F (160° C) for 17-20 minutes until lightly golden, turning the baking sheet around after about 10 minutes. Let the macaroons cool down before removing from the parchment paper.

                                      

                                                 

Step 6: Melt the chocolate in a double boiler over simmering water, mixing the chocolate with a spoon, and stirring in the whipping cream.

Step 7: Drizzle the chocolate on top of the macaroon (and dip in the bottom if you like!). Let the chocolate cool and harden before serving.

Enjoy :)