Chocolate Dipped Coconut Macaroons
These Chocolate Dipped Coconut Macaroons are like no other I’ve ever baked or eaten. Perfect for coconut cookie connoisseurs!
Though chewy, they’re definitely lighter than dense but pack the same coconut thrill that comes from eating a more traditional coconut macaroon recipe.
Coconut Macaroons AKA Besitos de Coco AKA Coconut Kisses
If you love macaroons, you’ll adore these light as a cloud coconut cookies! Known by a variety of names, they’re all a chewy cookie with sugar, coconut (or even ground almonds), and, traditionally, egg whites.
Our August theme for Progressive Eats is a Taste of the Tropics. We are focusing on marvelous island cuisine for our virtual dinner party menu. When I think of the tropics, my mind immediately goes to coconut. I am a huge fan of coconut laden desserts, from delectable cookies to cream pies and cheesecakes. When push came to shove, I focused on a childhood favorite and whipped up a version of the classic Coconut Macaroon Cookie, which are also known as Besitos de Cocoa or even Coconut Kisses.
Chocolate Dipped Coconut Macaroons
I’ve made my share of macaroons. From the easy recipe using sweetened condensed milk to Alice Medrich’s recipe with egg whites, coconut, and sugar cooked over a double boiler before being baked. This recipe adapted from The New Basics Cookbook was somewhere in between. Egg whites and a fraction of the sugar were beaten to a glossy meringue. Then the remainder of the sugar, vanilla, and coconut were folded in to make the batter. An easy, one-bowl recipe!
It’s tough when your picky family prefers not to sample coconut or nut laden desserts. I knew I’d love these, but I took them to a gathering of friends to check their reaction. I dipped about half in melted semisweet chocolate and those were the first to disappear.
When I lamented my predicament, I had more than enough volunteers to help reduce my inventory. The atypical texture was definitely a hit. Perfect for a sweet after dinner nibble or with a cup of afternoon tea. The lighter texture is less filling without sacrificing one bit of flavor. I hope you’ll try these chocolate-dipped coconut macaroons the next time a coconut craving hits!
Tips for Making Perfect Macaroons
Macaroons are a simple coconut cookie, not to be confused with Macarons, the French sandwich cookie, which does not contain coconut. Easy to prepare, there are just a few tips you need to know to make certain they’re perfect every single time.
- Having your egg whites at room temperature will allow them to whip quicker and with more volume.
- Separate your eggs while cold as there’s less chance of the yolk breaking, but wait until the whites are closer to room temperature before whipping.
- Do not separate an egg over a bowl of already separated egg whites. If you spill any yolk into the whites, you’ll need to start over.
- The reason you’ll need to start over is that any grease, oils or yolk (which contains fat) will prevent the whites from whipping into soft or stiff peaks (depending on what your recipe calls for).
- I make sure all my bowls and utensils have been run through the dishwasher so they are free of oils.
- I like using a cookie scoop to make consistent sized cookies.
- Baking on parchment paper prevents sticking and makes for easy cleanup.
Progressive Eats
Welcome to Progressive Eats, our virtual version of a Progressive Dinner Party. This month we’re featuring dishes native to or inspired by the islands of the Caribbean. Our event is hosted by Coleen who blogs at The Redhead Baker. Our dishes this month are inspired by the cuisines of Jamaica, Cuba, The Bahamas and more. You’ll certainly find a delicious recipe to add to your repertoire!
Taste of the Caribbean Progressive Eats Menu
Main Course
- Caribbean Shrimp and Grits from Creative Culinary
- Cuban Sweet Potato & Black Bean Tacos with Candied Plantains from The Wimpy Vegetarian
- Instant Pot Jamaican Goat Curry from Spice Roots
Veggies/Side Dishes
- Easy Slow Cooker Jamaican Baked Beans from Mother Would Know
- Red Beans and Coconut Rice from All Roads Lead to the Kitchen
Desserts
- Bahamian Rum Cake from The Redhead Baker
- Chocolate Dipped Coconut Macaroons from That Skinny Chick Can Bake
- Vegan Mango Pineapple Fool from Pastry Chef Online
If you’re unfamiliar with the concept, a progressive dinner involves going from house to house, enjoying a different course at each location. With Progressive Eats, a theme is chosen each month, members share recipes suitable for a delicious meal or party, and you can hop from blog to blog to check them out.
We have a core group of 12 bloggers, but we will always need substitutes and if there is enough interest would consider additional groups. To see our upcoming themes and how you can participate, please check out the schedule at Creative Culinary or contact Barb for more information.
You Might Need:
More Coconut Dessert Recipes You’ll Love:
- Almond Joy Cookies from Mom on Time Out
- Coconut Cookies from That Skinny Chick Can Bake
- Lime Coconut Snowballs from Two Peas and Their Pod
- Coconut Cupcakes from That Skinny Chick Can Bake
- Coconut Lover’s Oatmeal Cookies from Barefeet in the Kitchen
Coconut Macaroons
Light as a cloud coconut macaroons dipped in chocolate
Ingredients
- 2 egg whites
- A pinch of salt
- ⅔ cup sugar, divided
- 1 teaspoon vanilla
- 1 ½ cups sweetened coconut plus 2 tablespoons, sweetened and shredded
- 2 ounces semisweet chocolate
- ½ teaspoon vegetable oil
Instructions
- Preheat oven to 325º. Line baking sheets with parchment.
- Beat egg whites and salt to soft peaks. Add 1 tablespoon of the sugar and beat till the whites are glossy, just a minute or so.
- With a rubber spatula, fold in the rest of the sugar, vanilla, and coconut.
- Drop by tablespoonfuls onto prepared baking sheets. Bake until just golden, about 15 minutes.
- Let cool for a few minutes, then remove to a wire rack to finish cooling.
- When cooled, melt the chocolate with vegetable oil (I use the microwave) and stir until smooth.
- Dip the bottoms of the macaroons into the chocolate and place them on a parchment-lined baking sheet to allow the chocolate to harden.
Notes
Make sure your bowl and beaters are free of grease, oil or egg yolk or the egg whites won't whip properly.
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Nutrition Information:
Yield:
24Serving Size:
1Amount Per Serving: Calories: 60Total Fat: 2gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 26mgCarbohydrates: 10gFiber: 1gSugar: 9gProtein: 1g
25 Comments on “Chocolate Dipped Coconut Macaroons”
I just keep coming back to this recipe! They turn out so perfect every time!
I love that you reduced the sugar and didn’t use the sweetened condensed milk, Liz. They look beautifully light. I didn’t know that coconut macaroons are also known as coconut kisses! Fabulous.
My picky family would feel the same and undoubtedly I’d have to ship these out of the house so I could avoid the fat lady pant!
Like you, I adore coconut desserts. And macaroons are just about my favorite. While you made these for our Caribbean themed Progressive Eats, I’m going to save the recipe for Passover. I always have macaroons then, and these (with no flour and a new technique) look like this year’s winner of the “which macaroons shall I make for the Passsover seder” ? 🙂
What a great idea to dip macaroons into chocolate =) Your inventory would definitely have disappeared quickly if you were in the Ninja’s neighborhood =)
These look awesome!
Coconuts are my weakness and I have a special place in my heart for macaroons! I need to try this! I can imagine how airy the whipped egg whites make them!
I love Coconut Macaroons and adding chocolate to it is genius in my book!
Love the way these look — such a neat texture. And I adore coconut, so I know I’d love the flavor, too. Really nice — thanks so much.
2.0 adores macaroons! These sound right up his alley. And if I make them for him, I’ll look like a hero, so WIN WIN.
These are gorgeous macaroons, Liz! I love that chocolate dip for a perfect finish!
You would not have to ask me twice to eat these. In fact I would be waiting by the oven to gobble one up as soon as it came out of the oven. Great technique. I must try these soon.
Yum – the coconut macaroons look wonderful.
These are seriously one of my favorite desserts and I love that you dipped them in chocolate! The best of both worlds!
I am a sucker for coconut macaroons! These sound so interesting with the whipped egg whites. I bet they are super light and fluffy.
I love coconut,these macaroons must be very yummy!
What a great twist to whip the whites into a meringue–makes so much sense! I can just imagine biting into one of these beauties, Liz!
I haven’t made macaroons in years and the last time I did, I dipped the bottom in chocolate too. I can’t wait to try your recipe.
these look like the most gorgeous and light macaroons I’ve ever seen!
Macaroons have been one of my favorites since childhood, and this version sounds amazing! I think I need to make a batch very soon.
I’m definitely a macaroon fan, so I know I’ll love these!!! You can’t go wrong with chocolate and coconut 😉
What a coincidence, I just received a good quantity of coconut from a photographer after doing a shoot with him, I may have to make these for our upcoming European vacation. Who doesn’t eat nuts or coconut? Their loss, more for us!
I’m a big coconut fan, I could eat these for breakfast:@)
I love these coconuty cookies more than the French macarons. Did you use sweetened coconut in this recipe? They look chewy and great!
Yes, Angie, that’s exactly what I used. I’m make sure to make that notation on the recipe 🙂