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!
Coconut Macaroons
These coconut macaroons are light, chewy, and dipped in chocolate. They’re always a crowd favorite and incredibly easy to make!
Ingredients:
For the Cookies
- ⅔ cup (208 grams) sweetened condensed milk
- 1 egg white
- 1½ teaspoons vanilla
- ⅛ teaspoon salt
- 3½ cups (298 grams) sweetened flaked coconut
For the Chocolate
- 10 ounces semisweet chocolate, finely chopped, divided
Directions:
- 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 2o 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.
Did you make this recipe?
Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!
(Adapted from a combination of Joy of Cooking
All images and text ©
This recipe was originally published on June 19, 2009.
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Wow. You’ve totally inspired me to make my own for Passover next year, though I’m not sure I can wait that long!
Those look great! I’ll have to give those a try 🙂
We are crazy about macaroons! just perfect finish to many dinners. These are so sensational looking. Thanks, s
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.
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).
They kinda look like a volcano, with the brown bottom and toasted “lava” on top heehee
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!
Those look crazy 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.
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!
Delicious! And I can’t believe you’ve never made them, they’re beautiful!
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).
I love it!!!
thanks for the recipe sharing : )
Great recipe! Reminds me the French ‘Congolais’ cookies made of coconut .. but without the chocolate unfortunately!
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!
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!
Those look heavenly! Yum!
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
Your pictures are awesome! These look really yummy, and I’m looking forward to the macaron post!
chocolate and coconut – if there’s a better combination I don’t know of it! These look divine!
Your photos made them look so delicious that I gave them a try on the weekend. http://tinyurl.com/m3ahhl
Thanks for the recipe. They are scrumptious!
Heaven in a chocolate coated bite. Thank you for sharing these!
These look fantastic. The photography is impecable too.
these look awesome! They seem perfect for a luau party ..because they remind me of little volcanoes
yum yum yum
Still on a baking kick lately and HAD to try these! These are so so simple and just as delicious! Will be whipping up another batch soon! 🙂
Jeane – Yes, you can definitely use mashed banana as a substitute for the egg white in the recipe, as its primary function is a binding agent. I would recommend about 1/4 of a normal size banana for this one egg white.
Please let me know how it turns out! I bet the banana flavor would be great with the coconut and chocolate!
Belle – You should definitely make these at home if you love macaroons – so easy!
Cate – if you try the recipe, I’d love to know what you think! I definitely don’t think these turned out like meringues – these were very soft and chewy, full of coconut.
Made these tonight… they were very delicious. Only problem was with removing them from the parchment paper. I misted some water on the bottom and let them sit for a few minutes. They peeled right off then.
Hi Okke – So glad that you came back and let me know that you liked these! Thanks also for the tip on misting water to remove them from the parchment!
I starred this in my google reader. It will be great to have an easy yummy recipe on hand during the holiday cookie making frenzy!
Delicious cookies!! I love macaroons. I am actually having a 12 days of treats on my blog and was typing up my post when I decided to make yours to see if I liked them better. And yes, the sweetened condensed milk gives it a little something. So, you’re recipe is my Day 2. With credit given to you of course. Thanks again for the delicious recipe.
My mother loves macaroons and for some reason, I can’t stand the sweetened bakers coconut, I do however like fresh coconut. Has anyone ever tried these using fresh shredded/grated coconut? Just wondreing if it would work.
How do you think these would be with cream of coconut (coco loco) substituted for the condensed milk? I have some in the fridge, so I’m just wondering!
Hi Jami,
I’ve never made that substitution, so I couldn’t say for sure, but if you try it I’d love to know how it turns out!
These look so good! Love all things covered in chocolate 🙂
WOW and WOW! The Macs look so good! Gorgeous photos too!
I don’t eat too many cookies but I LOVE coconut macaroons! These are gorgeous!
These look absolutely delicious! I love the coconut and chocolate combo!
These are absolutely perfect! What a pretty dessert these macaroons would make for a special occasion.
These are gorgeous, and they look so decadent!
I stumbled upon your recipe for Chocolate dipped Macaroons today. I almost.. (almost) got them into the fridge to cool – but alas, were so good they were eaten straight out of the dipping bowl of chocolate!
Thanks for this gonna make ’em every week treat! I’ll be sure to let you know how much weight I need to lose by Christmastime..
Thank you for sharing these! I was looking for something “a little different” for after-dinner munching, and these fit the bill perfectly. I shared them and my results on my own blog, but definitely linked back to you 🙂
http://soupson502.blogspot.com/2010/06/chocolate-dipped-macaroons.html
Your pictures had me, love at first sight. Your recipe may well be the best and most direct and easy to follow i have encountered. They are in the fridge now. Thanks for sharing the yumminess.
I just made these and I have no idea how you managed to get 3 dozen out of the quantities you have listed. I used heaped teaspoonfuls instead of tablespoons and I barely got 2 dozen. Still, they look pretty good 🙂
Hi Michelle!
I just discovered your blog the other day and have read through the entire thing. I’m planning on sending you an e-mail with a bunch of questions soon. When I made macaroons in culinary school the batter was a bit thinner, so we piped them out with a star tip into a cute little swirl mountain. You should give that a try next time!
Julianne
These taste so yummy, but for some reason they have completely stuck to the wax paper. Maybe I need a different brand? hmmm, not sure what went wrong. Still delicious though, just wish I could solve the liner problem
Hi Kelly, As noted in the recipe, I set the dipped macaroons on parchment paper, not wax paper. They are actually totally different and could be why yours stuck – parchment paper is by its nature non-stick. I would pick up a roll – I use it for all of my baking!
Thank you for your help. I bought some parchment paper the other day and I am about to make the recipe again right now. For some reason I always thought waxed paper and parchment paper were interchangeable.
Please please can you use proper measurments and not cups. I have 7 different cup sizes! Is it possible to get this recipe in grams please?
Hi Cherie, Almost all recipes published here in the U.S. are written in volume (i.e. cup) measurements, and some include weights in ounces, but virtually none include grams. The “cups” refer to an actual measuring cup, which are standard sizes. I am working on some conversion calculators, but in the meantime I would recommend using something like Google to do conversions – if you type in “xx cups = ? grams” it will do a conversion for you.
Hi!
I would love to make these but before I do I want to make sure that flour was suppose to be added??? I didn’t see it in the recipe but doesn’t macaroons usually call for flour?? Please get back to me asap! Thanks! Kay
Hi Kay, Nope no flour! Enjoy the cookies!
I was just wondering why no flour is added in your recipe. They are amazing without it but is there a specific reason why you didn’t include it? I’m new to baking and I saw other recipes that have it so I’m just super curious. Thanks!
Hi Roya, I think there are variations on all types of recipes, this one included. I just went with what I found, and none of them had flour.
Flour is not needed because the egg white acts as a binder to hold all the ingredients together. And the coconut adds the volume, so flour is not needed to add bulk, either. This cookie is not a cake-y kind of cookie, and flour would negatively affect the taste. This recipe could also be advertised as gluten-free, since there is no flour.
Hi Michelle!
Any suggestions on how to store them so that they stay crisp for a couple of days? I kept them in an airtight container after they cooled completely, but they became soft the next day.
This is my third time making them this month!!! Thanks for such a fabulous recipe!
Hi Bina, What about using a tin? They usually aren’t as airtight as the plastic containers.
This looks so amazing, will def make it soon!
OOOOOOOOOO! I really want to bake these! I’ll bake them tonight, let’s hope it goes swell! 🙂
Update
When my cookies were baking, it turned watery. Is this supposed to happen? If not, what did I do wrong, and how do I fix it? Thanks!
Hi Anne, They shouldn’t be watery. I’m wondering if you used too much water on your hands when shaping?
I didn’t use water, I used two spoons? Should I have used water? Please help me! Thanks!
– A
Hi Anne, Hmm, I’m honestly not sure why these would turn watery on you. Did you substitute any ingredients, are you at a high altitude, using a convection oven, etc.?
Nope, followed all the directions. Weird, huh? I actually live in the valley. Well, thanks for trying to help me!
– A
I made these yesterday. They were fantastic. I baked them on a silicone baking mat on my cookie sheets. I had no problem removing them. I want to try to make them taller next time. All my bunco friends loved them.
These were delicious! My only complaint is that they were too soft and half of them fell apart during the dipping-the chocolate held them too strongly. Next time (and there definitely will be a next time, these are awesome!), I’ll be adding some butter to the chocolate to make it a little more fluid.
I just made these cookies, and they taste great! I needed to make about 75 of them, and thought doubling the recipe would be perfect, as it says this yields 36 macaroons. But I only ended up with 43… doubled it exactly and only did a tablespoon per cookie, so not sure what happened…
Also, added a little extra vanilla to cut some of the super-sweetness. Very good!
Hopefully these will be a crows pleaser tomorrow!
Thanks for posting this recipe. I didn’t have condensed milk…found a recipe for that. Now I’m armed and ready to go!
They look delicious.
Greetings from north of the Arctic Circle.
I make these every year for Christmas for my family and extended family. My sister always requests them. The only difference is that I dip my in the chocolate the other way (tip first). I love the way you covered yours in chocolate. I may have to try that next Christmas. They are absolutely moist and amazing cookies!
Mine totally stuck to the paper. Then I read the comments. I thought wax paper was the same as parchment paper. If you use wax paper, spray it and get them off asap to your rack. Going to buy parchment paper because these are sooo good and we are serving them in the salon I own, clients love them!
What the deal with parchment paper? I made these and they completely got stuck to the parchment paper:( it was a disaster!
I guess I can try without it!
Natasha, Hmm very weird, I use parchment for everything, for the specific reason that nothing ever sticks to it. I’m not sure why your cookies would stick, but you may want to try a silicone baking mat.
Think this is the recipe I’m looking for. We had some amazing Macaroon cookies when we were in Loma Linda, CA and they had chocolate on the bottom. Can’t wait to give this a try.
hi, i wanted to know whether it would be fine if i used powdered coconut instead of flaked?
Hi Kinza, Unfortunately, I do not think that powdered coconut would work here.
I just made these!!! so good! Thanks for sharing.
Just wondering how you store them until Christmas? Can they be frozen or are they ok as is in an air tight container?
Thanks so much
Hi Suzanna, I would probably freeze them if you need to keep them until Christmas. I have never done so, so I can’t vouch for how well they thaw, but I think 2 weeks would be too long without freezing.
I found it difficult to know when they were cooked enough, and didn’t cook my first batch quite long enough. The only downside to this was that the centers leaked out a bit when I dipped them in chocolate. If I had looked at the picture I would have seen yours were browner than mine got, so next time I will cook them longer (which would be the full 20 minutes). Excellent ! (Also had trouble getting them off the pan – again I think because they weren’t cooked long enough – however the metal spatula dipped in cold water worked).
These come out beautiful and are super easy to make.
It’s a “no fail” recipe in my opinion.
My husband loves them so much he never wants me to share them with anyone!
Thanks Michelle!
So easy and so delicious!! A highly recommended recipe! I wonder if this recipe can be converted into a cake.
These exceeded my expectations. I used baking chocolate. Not too sweet and it hardened beautifully.
Hi, I have made these a bunch of times and need to make them this weekend for a birthday. Just wondering if you think the recipe would work if I were to make more like a bar with the chocolate drizzled on top?
Hi Viola, I don’t see why not!
I just made these this morning for a luau birthday party I’m going to, and they are delicious! Just be sure to use parchment paper or the silicone mat…I used tin foil for 2 out of m 3 trays, and it was very difficult to get the cookies off – some of the bottom of each cookie stuck to the tray, but the one tray with parchment paper was perfect!
Made these for easter, gonna have to make more:) so good and easy!!
Rather than dipping the cookies, I just mix mini chocolate chips in the entire batter and bake – basically because I hate chocolate all over my sticky fingers. I also use the unsweetened coconut flakes to help cut down the too sweet taste. All in all, one of my favorite cookies.. Your site is one of my favorites. Thank you.
Do you beat the egg white before adding it to the mixture? Most macaroon recipes call for that step, but this one does not. I’ve never made them before but can’t wait to try your recipe!! They look heavenly.
Nope, no beating required.
Thanks for the great recipe. I made a batch as a thank-you gift for the host of our Easter brunch, and she couldn’t stop eating them! They came together so quickly and easily and were quite delicious.
These are easy to make and proportionally delicious to the amount of effort required to make the recipe. I typically make 3 times a recipe for my coffee shop. I foun the chocolate that is used to dip the coconut macaroons in was made easier to use when I added and melted a large tablespoon of shortening. I look forward to the comments I receive when they are served at the coffee shop tomorrow!
Do you think these would taste ok with candiquik or chocolate almond bark instead of the semi sweet chocolate?
Hi Bryn, I think it would taste better with real chocolate, but would definitely work using the candiquik or almond bark.
I suggest using half sweetened coconut and half unsweetened