These Chocolate Dipped Coconut Macaroons are like no other I’ve ever baked or eaten. Though chewy, they’re definitely lighter than dense, but pack the same coconut thrill that comes from eating a more traditional version.
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.
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 was 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!
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
- 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
- Easy Slow Cooker Jamaican Baked Beans from Mother Would Know
- Red Beans and Coconut Rice from All Roads Lead to the Kitchen
- 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 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
Light as a cloud coconut macaroons dipped in chocolate
- Prep Time: 15 mins
- Cook Time: 15 mins
- Total Time: 30 minutes
- Yield: 2 dozen
- 2 egg whites
- A pinch of salt
- 2/3 cup sugar, divided
- 1 teaspoon vanilla
- 1 1/2 cups plus 2 tablespoons shredded coconut (sweetened)
- 2 ounces semisweet chocolate
- 1/2 teaspoon vegetable oil
- 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 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 a few minutes, then remove to wire rack to finish cooling.
- When cooled, melt chocolate with vegetable oil (I use the microwave). Dip bottoms of macaroons into chocolate and place on a parchment-lined baking sheet to allow the chocolate to harden.