When I first learned of this recipe by Chelsy at Mangia, I started making them all of the time. It was my go-to dessert. I loved to share it with people and tell them how they were only four ingredients! I even made them for one of our pre-Thanksgiving baking days, where five of us get together and bake multiples of our own recipe so at the end of the day, we have five different desserts to bring to Thanksgiving. For some reason, I never make enough. You can NEVER have too many of these delights.
And when you dip them and drizzle them in chocolate?! Wow. Ok, when you add the chocolate, there are actually six ingredients. And they are divine either way.
Chocolate and coconut! What else do you need?!
- 2 cups unsweetened, shredded coconut
- 2 eggs
- 2 teaspoons vanilla extract
- 1/2 cup honey
- 8 ounces of baking chocolate (I use Lily’s dark chocolate from Whole Foods)
- 1 tablespoon coconut oil
- Preheat your oven to 350 degrees, and prepare a baking sheet with parchment paper.
- In a large bowl, mix all of the ingredients for the macaroons until well combined.
- Scoop rounded tablespoons of the mixture onto the prepared baking sheet, mixing as needed so the honey doesn’t separate to the bottom of the bowl. Press the spoon to flatten the macaroon a bit, and then shape into little rounds.
- Bake for 20 minutes. Transfer to wire rack to cool.
- To melt the chocolate, combine the chocolate and oil in a double boiler or heat in the microwave in 15 second increments, stirring in between.
- When your baking tray is cooled, line it with fresh parchment paper. Scoop a large teaspoon of chocolate onto the paper and place a cooled macaroon on top, pressing gently so the chocolate covers the entire bottom. Repeat for all of the macaroons. Finally, drizzle the tops with chocolate and place in the refrigerator for the chocolate to cool completely. When the chocolate easily peels off of the parchment paper, they are ready to enjoy.
- Store in refrigerator. Serve room temperature.