Chocolate Dipped Coconut Macaroons

These Chocolate Dipped Coconut Macaroon Cookies are like no other I’ve ever baked or eaten. Perfect for connoisseurs of Coconut Cookies !

Though chewy, they’re lighter than dense but pack the same coconut thrill that comes from eating a more traditional Recipe for Macaroon Cookies.

Why You Must Make

• If you love macaroons, you’ll adore these light-as-a-cloud coconut cookies!
• Known by a variety of names, including Besitos de Coco and Coconut Kisses,  they’re all delicious chewy cookies with sugar, coconut (or even ground almonds), and, traditionally, egg whites.
• If you love coconut paired with chocolate, this macaroon cookie recipe is for you!!

Ingredient Notes

• Kitchen Staples – Salt, Sugar, Vegetable Oil
•  Egg Whites – Make sure your bowl and beaters are free of any oil and there is no trace of egg yolk contaminating the egg whites. Any oil on the bowl or beaters or fat from the yolks will prevent the egg whites from whipping properly. The yolks are less likely to break if your eggs are separated when cold. But they’ll whip better if at room temperature.
•  Real Vanilla Extract – Never use artificially flavored vanilla as it won’t give you a true vanilla flavor. I like the Nielsen-Massey brand.
•  Sweetened, shredded Coconut – I use Angel Flake sweetened coconut.
•  Semisweet Chocolate – I use Ghiradelli bars. Melted with vegetable oil for dipping the bottoms of the baked and cooled cookies.

How to Make

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.

• First, the egg whites and a fraction of the sugar in my previous recipe were beaten to a glossy meringue.
• Then the remainder of the sugar, vanilla, and coconut were folded in to make the batter. It’s an easy, one-bowl recipe!
• Next, tablespoons of the batter were placed onto the prepared baking sheet and baked as directed.
• When baked and cooled, the bottoms of each cookie can be dipped in chocolate for a gourmet, bakery-worthy cookie.

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 a hit. These macaroon cookies are 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!

Recipe Tips 

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 more quickly 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).
• Make sure all your 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.

Frequently Asked Questions

You May Also Like

• Almond Joy Cookies from Mom on Time Out
• Coconut Lover’s Oatmeal Cookies from Barefeet in the Kitchen
• Macaroon Easter Nests
• Coconut Cookies 
• Coconut Cupcakes 
• Plus all my Best Cookie Recipes

Continue to Content

Print

The Recipe:

Coconut Macaroons

Prep Time 15 minutes

Cook Time 15 minutes

Total Time 30 minutes

Yield 2 dozen

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

1. Preheat oven to 325º. Line baking sheets with parchment.
2. 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.
3. With a rubber spatula, fold in the rest of the sugar, vanilla, and coconut.
4. 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.
5. When cooled, melt the chocolate with vegetable oil (I use the microwave). 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.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  OXO Good Grips Medium Cookie Scoop
• 
  Reynolds Cookie Baking Sheets Non-Stick Parchment Paper, 25 Sheet, 4 Count
• 
  USA Pan Bakeware Half Sheet Pan

Nutrition Information:

Yield:

24

Serving Size:

1
Amount Per Serving: Calories: 60Total Fat: 2gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 26mgCarbohydrates: 10gFiber: 1gSugar: 9gProtein: 1g

HOW MUCH DID YOU LOVE THIS RECIPE?

Please leave a comment on the blog or share a photo on Pinterest