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Chocolate-Dipped Coconut Macaroons
These coconut macaroons are light, chewy, and dipped in chocolate. They’re always a crowd favorite and incredibly easy to make!
When I first made coconut macaroons nearly eight years ago, I was very new to cookies that were not of the standard chocolate chip, peanut butter, oatmeal-raisin or Christmas-y variety. As a result, I had to Google the difference between a macaroon and a macaron ????
As I’m sure everyone else knows, macarOOns (these) are coconut cookies held together with a mixture of egg white and sweetened condensed milk. MacarOns, on the other hand, are basically little meringue sandwich cookies that can be made in a million different flavors and infinitely different fillings.
SO, here we are with coconut macaroons, which are one of the easiest and most delicious cookie recipes you can have in your arsenal. Plus, I went and dipped them in chocolate, so for all of you coconut/chocolate fans, these are a dream.
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On top of being so incredibly good, these really couldn’t be easier to make. All you need is one bowl and a spoon, mix everything together, and voila! You’re done! I used a tablespoon to measure these out, but you could also use a small cookie scoop to keep the sizes consistent. Once scooped onto the cookie sheet, dip your fingers in water and shape them into mini pyramids. I think you could also keep them in mounds if you’d prefer, but those little triangle are so cute!
I made these last week and after serving everyone strawberry rhubarb cake after dinner on Sunday, I realized that I still had quite a few left in the refrigerator. I took the container out and offered one to my aunt who was standing nearby. Her eyes lit up like a Christmas tree at seeing them, then she sat down at the table to talk to my mom and sister, who both exclaimed, “where did you get THAT?!” Needless to say, I took the container around to everyone, and they were snatched up in quite a hurry.
I will, without a doubt, be adding these coconut macaroons to my Christmas baking list this year!
Did you make this recipe?
These coconut macaroons are light, chewy, and dipped in chocolate. They're always a crowd favorite and incredibly easy to make!
For the Cookies
- ⅔
cup
sweetened condensed milk
- 1
egg white
- 1½
teaspoons
vanilla
- ⅛
teaspoon
salt
- 3½
cups
sweetened flaked coconut
Make the Cookies: Preheat the oven to 325°F. Line two cookie sheets with parchment paper or a silicone mat.
In a large bowl, stir together the sweetened condensed milk, egg white, vanilla and salt until combined. Stir in the coconut until well blended.
Drop the dough by tablespoonfuls about 2 inches apart onto the cookie sheets. Form the cookies into loose haystacks with your fingertips, moistening your hands with water as necessary to prevent sticking.
Bake, one sheet at a time, until the cookies are light golden brown, 15 to 20 minutes.
Cool the cookies on the baking sheets until slightly set, about 2 minutes, then remove to a wire rack with a wide metal spatula. Cool completely before dipping in chocolate.
Dip the Cookies: Melt 8 ounces of the chocolate in a small heatproof bowl set over a pan of almost-simmering water, stirring once or twice, until smooth. Remove from the heat; stir in the remaining 2 ounces chocolate until smooth.
Holding a macaroon by its pointed top, dip the bottom and ½ inch up the sides in the chocolate; scrape off the excess chocolate and place the macaroon on a prepared baking sheet. Repeat with the remaining macaroons.
Refrigerate the macaroons until the chocolate sets, about 15 minutes. The cookies can be stored in an airtight container at cool room temperature or in the refrigerator for up to 1 week.
Nutritional values are based on one macaroon
Calories: 102kcal
Fat: 5g
Saturated fat: 4g
Cholesterol: 2mg
Sodium: 41mg
Potassium: 96mg
Carbohydrates: 11g
Fiber: 1g
Sugar: 9g
Protein: 1g
Vitamin A: 0.4%
Vitamin C: 0.2%
Calcium: 2.2%
Iron: 3.5%
Did you make this recipe?
Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!
This recipe was originally published on June 19, 2009.
chocolate and coconut – if there’s a better combination I don’t know of it! These look divine!
Your pictures are awesome! These look really yummy, and I’m looking forward to the macaron post!
I preferred the kind you made to the french kind anyway… but I did just make the french kind the other week:
http://stephchows.blogspot.com/2009/05/hazelnut-macaroons.html
I think you need to use homemade nuttella in the middle, I did and I was SO HAPPY WITH IT!!! http://stephchows.blogspot.com/2009/05/homemade-nutella-and-giveaway-teaser.html
Those look heavenly! Yum!
I have to try your recipe…the ones I made before turned out like meringues with little bits of coconut inside…not exactly what I had in mind!
These look so delicious. I’ve always loved macaroons – such chewy sweet goodness. We’ve never tried making them ourselves, though. I love the chocolate on these. Mmm!
Great recipe! Reminds me the French ‘Congolais’ cookies made of coconut .. but without the chocolate unfortunately!
I love it!!!
thanks for the recipe sharing : )
I’m emailing this to myself immediately! I’m so glad I voted for the Macaroons. Good thing you tested with and without chocolate – thanks for taking one for the team (wink).
Delicious! And I can’t believe you’ve never made them, they’re beautiful!
I would love to make these but I have an allergy to eggs. Do you think they would work with mashed banana’s in palce of the egg?
Any ideas? They look so good!
I didn’t vote for macaroons, but they’re my husband’s favorite. Does this mean I should make a batch for him for Father’s Day? I think so. The chocolate makes them much more appealing to me.
Those look crazy good!!
Meghan – Glad your vote won!
Tanya – That IS crazy! And fist-sized macaroons? That would definitely be too sweet for me. I think these are just perfect.
Carla – You’re right! Volcanoes! Great eye!
They kinda look like a volcano, with the brown bottom and toasted “lava” on top heehee
Alright, you’re scaring me…I used to make these too almost everyday for six years at my old job! Ours were these huge monstrosities that were round (about the size of your fist) and one side was dipped in chocolate. They, too, were one of the most popular items, but sadly, I didn’t like them. Waaaay too sweet for me! I have to have these bite-sized (like yours).
Yay I didn’t think macaroons had a chance but they were my vote! They look beautiful! Definitely great around the holidays too. I agree with you – with or without chocolate they are delicious.
We are crazy about macaroons! just perfect finish to many dinners. These are so sensational looking. Thanks, s
Those look great! I’ll have to give those a try :)
Wow. You’ve totally inspired me to make my own for Passover next year, though I’m not sure I can wait that long!