Coconut Macaroons loaded with dried cranberries, blueberries and mangoes. Enveloped in dark chocolate and finished with crushed pretzels and a trio of fruit.
I don’t know what’s happening, you guys. I feel like I’ve been putting coconut into pretty much everything lately. Which is weird since I never really liked it.
But. Somewhere along the lines, I figured out that toasted coconut tastes nothing like what I remembered. It’s sweet, caramelized, slightly nutty and develops a beautiful texture. And I can’t get enough.
So I decided to go all out and test how much I actually like coconut. I knew I wanted to make a cookie of some sort. Going for that toasted goodness I am so in love with. And then I stumbled upon this recipe. It kept swirling around my head over and over for several reasons.
Not only was it totally customizable and pretty to look at, but it had lots of perfectly browned and crispy edges all around. And isn’t that the best part of coconut macaroons? Plus, if all else fails, these pyramids would be covered in chocolate, which makes it pretty much impossible for these little things to taste anything but amazing.
I didn’t just stop at chocolate though.
To pave the road to success even more, I added some of my favorite dried fruits. Cranberries, blueberries and mangoes. I could eat any of those fruits all day long, especially when it comes to mangoes. It’s one of my favorite fruits in any shape or form. Mangoes and coconut should be best friends. They definitely hit it out of the park for me!
Also, when in doubt, add pretzels. I don’t think one can ever go wrong with the crunchy and salty component pretzels have to offer. It’s a no-fail topping in pretty much any dessert.
I had never been as excited about coconut as I was before I took my first bite. Let’s just say my current fondness with coconut was not disappointed.
On the contrary. These cookies can be so addictive.
Just the right thing to serve for a quick dessert as it gets warmer outside and you’re craving something light and easy with lots of incredible flavor.
Hope you enjoy!
- 3 large egg whites
- 1/2 cup granulated sugar
- pinch of salt
- 1/2 teaspoon vanilla extract
- 14 oz. sweetened shredded coconut
- 1/2 cup dried fruit (cranberries, blueberries, mangoes) plus more for garnish, chopped into small pieces
- 1/2 cup semi-sweet or dark chocolate chips
- 1/4 cup pretzels, crushed
- 1. Preheat oven to 325 degrees F. Line a baking sheet with parchment paper.
- 2. In a medium bowl, whisk together egg whites, sugar, salt and vanilla extract. Fold in shredded coconut and 1/2 cup dried fruit.
- 2. Using a large cookie scoop, place coconut mixture onto baking sheet, forming into pyramid-shapes with your hands. Place in the oven and bake for 22-25 minutes or until edges of macaroons are golden brown.
- 3. Remove from the oven and let cool on the baking sheet for 10 minutes. Transfer to a wire rack to cool completely.
- 4. Once completely cooled, melt chocolate chips in a microwave-safe bowl. Dip tops of macaroons into melted chocolate and return to the wire rack. Sprinkle with chopped dried fruit and crushed pretzels. Place in the fridge and cool until set, about 30 minutes.
- Macaroons will keep up to 1 week stored in an airtight container in the fridge.