Chocolate Drizzle Coconut Macaroons

00h 20
00h 15

With a soft and tender coconutty centre, this super easy recipe is made from only a handful of ingredients and is perfect paired with a hot brew.

Recipe makes 18 small or 9 large macaroons.

Ingredients and Method


  • 4 tbsp maple syrup
  • 1 ½ tsp vanilla extract
  • 150g desiccated coconut
  • 3 medium egg whites
  • 50g dark chocolate (good quality 85% cocoa solids for best results) broken into squares
  • Pinch of salt


  1. Preheat the oven to 170°C and line a large baking sheet with baking parchment.
  2. In a large mixing bowl, mix the maple syrup, vanilla extract and desiccated coconut and set aside.
  3. In a clean mixing bowl, whisk the egg whites with salt until stiff peaks form before gently folding them into the coconut mixture with a metal spoon.
  4. Working quickly so that the mixture doesn’t separate, use a tablespoon to scoop the mixture onto the sheet making 18 mounds, spaced well apart. Make the mounds neat with a spoon or your fingers.
  5. Bake for 12 to 15 minutes until the macaroons are lightly browned. Remove from the oven and cool on the baking sheet.
  6. If you want a chocolate drizzle, melt the chocolate in a bain-marie and drizzle it over the macaroons using a teaspoon before allowing to set.

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