These heavenly chocolate-dipped Coconut Macaroons are a coconut lover’s delectable dream! They’re crispy on the outside, chewy on the inside, and adorned with a decadent dipping of chocolate!
What Are Coconut Macaroons
Coconut macaroons are easy-to-make, gluten-free treats created by combining shredded coconut, sugar, and egg whites. They offer a delightful combination of sweetness and nuttiness, featuring a chewy interior and a crisp, golden exterior. But here’s the twist – I’ve added a decadent touch by dipping my coconut macaroons in melted chocolate!
Why You’ll Love These Coconut Macaroons
- Easy Sweet Treat! Made with just 5 basic ingredients in less than an hour, this simple recipe allows you to create a dessert that is both scrumptious and easy to make.
- Chocolate Coconut Flavors! Crispy on the outside, delightfully chewy on the inside, and dipped in decadent melted chocolate, these yummy coconut macaroons are divine.
- Crowd Favorite! These coconut confections are perfect for a wide range of occasions. They shine at parties, elevate holiday festivities, and make heartwarming gifts.
Ingredients You’ll Need
- Shredded Coconut: The star of the show, unsweetened coconut flakes give the cookies their signature texture and taste.
- Granulated Sugar: Used to sweeten the macaroons.
- Egg Whites: Provide the structure and chewy texture.
- Vanilla Extract: Brings a touch of aromatic flavor. For a different twist, you can use almond extract.
- Chocolate Chips: Used to add a touch of chocolatey goodness. I used semi-sweet chips, but you can also use dark chocolate or milk chocolate chips if you prefer.
How To Make Coconut Macaroons
This is the perfect quick and easy sweet treat for those who want something delicious but don’t have much time! From mixing the batter to baking and the final chocolate dip, this recipe is remarkably simple.
Preheat The Oven
To begin, preheat your oven to 325°F (165°C). Then prepare a baking sheet by lining it with parchment paper to prevent the macaroons from sticking.
Make The Batter
While the oven is heating, combine the shredded coconut, granulated sugar, egg whites, vanilla extract, and a pinch of salt in a large mixing bowl. Then fold the mixture together until fully incorporated.
Form The Macaroons
Next, use a small cookie scoop or two spoons to scoop the batter onto the prepared baking sheet. It’s important that you pack the mixture into the scoop and form little mounds so that the cookies hold their shape in the oven.
Bake And Cool
Once you’ve formed the macaroons, transfer them to the preheated oven to bake for 20 to 25 minutes until golden brown. Then remove them from the oven and let the macaroons cool completely on the baking sheet.
Dip In Chocolate
After your macaroons have cooled, dip the bottom of each one into melted chocolate and place them back on the baking sheet lined with parchment paper. For an extra touch, you can also drizzle some melted chocolate on top. Now, simply allow the chocolate a few minutes to set, and then you can use a spatula to remove your coconut macaroons.
How To Melt Chocolate
Melting chocolate chips is a simple process. First, fill a saucepan with about 2 inches of water and bring it to a simmer over medium-low heat. Then place a heatproof bowl over the saucepan, ensuring it doesn’t touch the water. Now, add your chocolate chips and in no time, they will be smooth and velvety.
You can also use the microwave, but you need to be careful not to burn the chocolate. Just put the chips in a microwave-safe bowl and then heat them on 50% power for intervals of 15 to 30 seconds stirring between each interval.
Frequently Asked Questions
Yes, there is a significant difference. Macaroons are coconut-based cookies, while macarons are almond meringue-based confections. They vary in ingredients, texture, and appearance.
Inadequate binding of the mixture can lead to them falling apart. To avoid this, make sure you thoroughly mix the ingredients and pack the coconut tightly. Allowing the macaroons to cool on the baking sheet can also help them set properly.
This typically happens due to over-baking. To maintain their chewy texture, be sure to bake them just until the edges and tops are golden brown but not too crisp. Also, storing them in an airtight container can help preserve their softness.
- Use high-quality ingredients. For the best results, choose premium chocolate, fresh eggs, and top-grade coconut as they greatly influence the flavor and texture of your macaroons.
- Line the baking sheet. Use parchment paper or a silicon baking mat to line your cookie sheet. It not only prevents sticking but also makes cleanup a breeze.
- Patience is key. Allow your macaroons to cool completely before dipping them in chocolate. Rushing this step may lead to the chocolate not adhering properly or causing the macaroons to lose their shape.
To keep your coconut macaroons fresh, store them in an airtight container at room temperature for up to one week. You can also freeze them for up to 3 months and thaw them at room temperature before serving.
Discover More Delicious Cookies
- No Bake Chocolate Oatmeal Cookies
- Chocolate Brownie Cookies
- Chocolate Chip Cookies
- Gingerbread Cookies
- Monster Cookies
- Checkerboard Cookies
Craving More? Follow Along:
- 3 cups shredded unsweetened coconut
- ¾ cup granulated sugar
- 3 large egg whites
- 1 teaspoon vanilla extract
- ½ cup semi-sweet chocolate chips melted
- Preheat your oven to 325°F (165°C). Line a baking sheet with parchment paper.
- In a large bowl, combine the shredded coconut, sugar, egg whites, vanilla extract, and salt. Stir well until the ingredients are evenly mixed and the coconut is completely coated.
- Using a small cookie scoop or two spoons, scoop the mixture onto the prepared baking sheet, forming small mounds. Make sure to pack the coconut mixture firmly into the scoop to ensure the macaroons hold their shape.
- Bake in the preheated oven for 20-25 minutes, or until the edges and tops of the macaroons are golden brown.
- Allow the macaroons to cool completely on the baking sheet.
- Dip the bottoms of the cooled macaroons in melted chocolate and place them back on the parchment paper until the chocolate sets. You can also drizzle some chocolate on top.
Tips & Notes:
- Store the macaroons in an airtight container at room temperature for up to 1 week.
- Golden Rule: Look for golden edges as your indicator that they’re done.
- Dipping Chocolate: Don’t go too heavy on the chocolate dip unless you’re a chocoholic, balance is key.