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.
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!
More Coconut Recipes You Will Love:
- Coconut Cream Pie
- Coconut Bundt Cake
- Coconut Cupcakes with Coconut Buttercream Frosting
- Coconut Cake Recipe
Coconut Macaroons
Ingredients
For the Cookies
- ⅔ cup (204 ml) sweetened condensed milk
- 1 egg white
- 1½ teaspoons (1.5 teaspoons) vanilla
- ⅛ teaspoon (0.13 teaspoon) salt
- 3½ cups (297.5 g) sweetened flaked coconut
For the Chocolate
- 10 ounces (283.5 g) semisweet chocolate, finely chopped, divided
Instructions
- 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.
Notes
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.
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.
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.
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!
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!
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 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!
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 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.
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
This looks so amazing, will def make it soon!
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.
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.
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.
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.
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
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 :)
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.
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
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..
These are gorgeous, and they look so decadent!
These are absolutely perfect! What a pretty dessert these macaroons would make for a special occasion.
These look absolutely delicious! I love the coconut and chocolate combo!
I don’t eat too many cookies but I LOVE coconut macaroons! These are gorgeous!
WOW and WOW! The Macs look so good! Gorgeous photos too!
These look so good! Love all things covered in chocolate :)
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!
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!
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.
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.
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!