These homemade Coconut Macaroon cookies are chewy and delicious and so easy to make!
Coconut macaroons are a classic dessert for a reason… They’re simple, elegant, and oh-so-satisfying. This recipe takes the classic macaroon to the next level with a rich chocolate dip. The combination of sweet, chewy coconut and dark, decadent chocolate is irresistible.
Just like my cut-out soft sugar cookies, and snow balls these are super fun to make with kids during the Christmas season… They love dipping macaroons in chocolate!
Macaroon Ingredients
- 5 egg whites at room temperature.
- 1 teaspoon salt
- 2 bags (14 oz) shredded sweetened coconut
- 1 1/2 cup sweetened condensed milk
- 1 teaspoon vanilla extract
- 1 1/2 cup semi sweet mini chocolate chips
- Dipping chocolate: 1 tablespoon coconut oil
- 8 ounces semi-sweet Ghirardelli chocolate chips
How to Make Macaroon Cookies
Preheat oven to 300ºF.
Prepare Baking Sheet: Line baking 18 x 13 inch sheets with parchment paper and set aside.
Make the cookie dough: In a large stainless steel or glass bowl, use an electric mixer to whisk the egg whites and salt until stiff peaks form. Then, fold in the coconut, vanilla extract and the sweetened condensed milk. After the dough comes together, use a large spoon to stir in semi sweet mini chocolate chips till well combined.
Form Macaroons: Use a cookie scoop, or large spoon, to scoop 2-inch dough balls. Place dough macaroons 1 inch apart on your parchment-lined baking sheets.
Cook Time: Bake at 300°F until golden, about 25 minutes. Remove from the oven and let them cool while you make the chocolate dip.
Make Chocolate Dip: Melt your Ghirardelli semi sweet chocolate chips and the tablespoon of coconut oil in a double boiler over medium heat.)
Dip Cookies: After the macaroon cookies have cooled COMPLETELY, Dip the bottoms of each macaroon into the melted chocolate. Let extra chocolate drip back into the bowl so you have enough for all the cookies… And place them back on the parchment lined baking sheets. Refrigerate dipped macaroons for about 10 minutes to let chocolate to harden back up.
For the Perfect Coconut Macaroon Cookies
Cooling Time: Let the macaroons cool completely before dipping them in chocolate.
Room Temperature Eggs: Using room temperature eggs helps create a smoother batter.
Stiff Peaks: Make sure your egg whites are whipped to stiff peaks before adding the other ingredients.
Gentle Folding: Fold the ingredients into the egg whites gently to avoid deflating them.
Recipe Card
The Best Coconut Macaroons – Chocolate Dipped
Ingredients
- 5 egg whites at room temperature.
- 1 teaspoon salt
- 2 bags 14 oz shredded sweetened coconut
- 1 1/2 cup sweetened condensed milk
- 1 teaspoon vanilla extract
- 1 1/2 cup semi sweet mini chocolate chips
- For the chocolate dip: 1 tablespoon coconut oil
- 8 ounces semi-sweet Ghirardelli chocolate chips
Instructions
- Preheat oven to 300ºF.
Prepare Baking Sheet: Line baking 18 x 13 inch sheets with parchment paper and set them aside. - In a large stainless steel or glass bowl, use an electric mixer to whisk the egg whites and salt until stiff peaks form.
- Gently fold the coconut, vanilla extract and the sweetened condensed milk into the whipped egg whites.
- Use a large spoon to gently stir in semi sweet mini chocolate chips till well combined.
- Use a cookie scoop, or large spoon, and scoop 2-inch dough balls. Place dough macaroons 1 inch apart on your parchment-lined baking sheets.
- Bake at 300°F for 25 -30 minutes, or until golden.
- Remove macaroons from the oven and let them cool completely while you make the chocolate dip.
- Melt your Ghirardelli semi sweet chocolate chips and the tablespoon of coconut oil in a double boiler on the stove over boiling water at medium heat.) Ans stir till all the chocolate has melted, then remove it from the heat.
- After the macaroon cookies have cooled COMPLETELY, Dip the bottoms of each macaroon into the melted chocolate. Let extra chocolate drip back into the bowl so you have enough for all the cookies…
- Place dipped macaroons back on the parchment lined baking sheets.
- Refrigerate dipped macaroons for about 10 minutes to let chocolate to harden back up.
Notes
Nutrition
About Juliea
Juliea Huffaker is the creator of Farmhouse Harvest, and dedicated to teaching from-scratch cooking, sourdough baking, gardening, and food preservation. With over 25 years of hands-on experience she has preserved hundreds of jars of produce, mastered the art of meats and sourdough baking, and nurtured a thriving organic garden. Her recipes and articles have been featured across the web. And she’s passionate about inspiring others to embrace a simpler, self-sufficient life style.
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