I’ve combined coconut and chocolate before, always with good results. There are the Amaretto Chunk Cookies, my homemade take on Samoa (Girl Scout Cookie) Bars, and the Mocha Coconut Granola Bars. These chocolate dipped coconut macaroons, though?! Quite possibly the best way I’ve discovered to combine chocolate and coconut.
These soft and pillowy cookies practically melt in your mouth. The dark chocolate cuts some of the sweetness from the coconut, making it impossible to stop popping them in your mouth, one after another. 
Chocolate Dipped Coconut Macaroons
- Total Time: 35 minutes
Description
These soft and pillowy chocolate-dipped coconut macaroons melt in your mouth, with dark chocolate balancing the sweetness of the coconut.
Ingredients
- 1 (14 oz) bag sweetened shredded coconut
- 1 (14 oz) can sweetened condensed milk
- 1 tsp pure vanilla extract
- 2 large egg whites
- 1/4 tsp salt
- 4 oz bittersweet chocolate, melted
Instructions
- Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper and set aside.
- In a large bowl, combine the sweetened shredded coconut, sweetened condensed milk, and vanilla extract. Mix until well combined.
- In a separate bowl, beat the egg whites with the salt until stiff peaks form.
- Gently fold the beaten egg whites into the coconut mixture until fully incorporated.
- Using a tablespoon or a small cookie scoop, drop mounds of the mixture onto the prepared baking sheets, spacing them about 1 inch apart.
- Bake in the preheated oven for 18-20 minutes, or until the tops are lightly golden brown.
- Remove from the oven and let the macaroons cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
- Once cooled, dip the bottom of each macaroon into the melted bittersweet chocolate, allowing any excess to drip off. Place the dipped macaroons back on the parchment paper to set.
- Allow the chocolate to harden at room temperature or refrigerate for quicker setting.
Notes
These macaroons are adapted from a Food and Wine Magazine recipe. Store in an airtight container at room temperature for up to a week. For a variation, try using milk chocolate instead of bittersweet chocolate. Ensure the egg whites are beaten to stiff peaks for the best texture.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
After my grandma made these over Christmas, I knew I need to have them again…and soon. I consulted Food and Wine magazine, picked up the ingredients, and made a batch of these on a leisurely Sunday afternoon. I brought a few to share at dinner with my husband’s family. They received rave reviews all around and I started to regret not sharing the whole batch. However, I had plans to serve them to some friends coming over that week. That is, until Ryan caught wind of my plans and dropped a few hints that he wouldn’t mind not sharing them. I acquiesced and prepared something else. I could practically hear the sigh of relief as Ryan relished each one of the little cookies for the next few days!
