Best 8 Chocolate Dipped Coconut Macaroon Cookies Recipes
If you're looking for a sweet and indulgent treat, chocolate dipped coconut macaroon cookies are the perfect choice. These bite-sized cookies are made with a combination of coconut, sugar, and egg whites, then dipped in melted chocolate. The result is a crispy, chewy cookie with a soft, gooey center and a rich chocolate coating. Whether you're a fan of coconut or chocolate, or both, these cookies are sure to please. They're also relatively easy to make, so you can enjoy them without spending hours in the kitchen. So gather your ingredients and preheat your oven, because it's time to make some delicious chocolate dipped coconut macaroon cookies!
Let's cook with our recipes!
CHOCOLATE-DIPPED COCONUT MACAROONS
Chocolate-Dipped Coconut Macaroons
Provided by Gina Marie Miraglia Eriquez
Time 2h5m
Number Of Ingredients 7
Steps:
- Heat oven to 325° F.
- In a medium bowl, combine the coconut, egg whites, sugar, flour, salt, and vanilla.
- Drop packed tablespoonfuls of the mixture onto parchment-lined baking sheets, spacing them 1 inch apart.
- Bake, rotating the baking sheets halfway through, until lightly golden, 25 to 30 minutes. Cool slightly on the baking sheets, then transfer to wire racks to cool completely.
- When cool, dip the bottom of each macaroon in the chocolate and place on a parchment-lined baking sheet. Refrigerate until firm, 20 to 30 minutes. Store the macaroons in an airtight container at room temperature for up to 7 days.
Nutrition Facts : Calories 112 kcal, Carbohydrate 14 g, Protein 1 g, SaturatedFat 5 g, Sodium 54 mg, Sugar 11 g, Fat 7 g, UnsaturatedFat 0 g
CHOCOLATE-DIPPED COCONUT MACAROONS
These chocolate-dipped coconut macaroons are one of the easiest cookies ever! They are made with just 3 main ingredients and then are dipped in chocolate. They are crunchy on the outside and chewy and moist in the middle. This is my favorite dessert to make with leftover egg whites.
Provided by Aleksandra
Categories Dessert
Time 28m
Number Of Ingredients 6
Steps:
- Preheat the oven to 350°F / 180°C / Gas Mark 4, no fan.
- Add the egg whites into a large bowl and beat them with a mixer until frothy.
- Mix the egg whites with sugar, vanilla, and salt until combined. Add the shredded coconut and stir with a spoon until well-combined.
- Shape walnut-sized balls of the coconut mixture by pressing it firmly between your palms. It's really important to press the mixture several times so it's really compact. You should get 30 cookies.
- Place the balls on a baking sheet lined with parchment paper. The cookies don't have to be spaced apart much - they won't rise. Bake them for about 18 minutes or until golden on top. Don't overbake them or they will be dry. Let them cool on the baking tray.
- While the cookies are baking, melt the chocolate and leave it to cool to let it thicken. When the cookies are mostly cooled, dip them in chocolate. Place dipped cookies on a tray lined with parchment paper, spoon some more chocolate on top of the cookies. Refrigerate the cookies until the chocolate is set.
- Enjoy!
Nutrition Facts : Calories 133 kcal, ServingSize 1 serving
CHOCOLATE-DIPPED COCONUT MACAROONS
Even first-time cookie makers can pull off super moist, tender, chewy macaroons. Using sweetened condensed milk streamlines the operation and produces a very nice texture. Simple to make and easy to transport, these are the ultimate cookies to bring to any potluck. Just stick an almond inside each macaroon if you want to relive that chocolate-coated coconut-filled candy bar of your childhood.
Provided by Chef John
Categories Desserts Cookies Macaroon Recipes
Time 1h5m
Yield 24
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Combine condensed milk, almond extract, vanilla extract, salt, and egg white in a bowl. Whisk until thoroughly combined. Add about 2 1/3 cups shredded coconut. Mix with a spatula until mixture is sticky and holds together. Form into balls using a sorbet scoop.
- Roll balls in remaining coconut. Space macaroons evenly onto a silicone-lined baking sheet.
- Bake in the preheated oven until golden, about 20 minutes. Let cool to room temperature, at least 20 minutes.
- Meanwhile, place 3/4 of the chocolate in top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Remove from heat and stir in the rest of the chocolate until it melts.
- Dip the base of each cooled macaroon about 1/8 inch into the chocolate. Place cookies, chocolate-side down, on parchment paper. Let chocolate harden completely.
Nutrition Facts : Calories 132.6 calories, Carbohydrate 10.7 g, Cholesterol 3.3 mg, Fat 9.9 g, Fiber 2.2 g, Protein 2 g, SaturatedFat 8 g, Sodium 43 mg, Sugar 8.5 g
CHOCOLATE DIPPED COCONUT MACAROONS
Steps:
- Heat the oven to 350 degrees F. Mix all the ingredients except the chocolate together in a bowl. (The recipe can be made up to this point and kept refrigerated up to 3 days in advance.)
- Scoop the mixture with a small 1 to 1 1/2-inch ice cream scoop onto parchment lined cookie sheets, leaving 2 inches between the cookies. Bake until light golden, about 12 to 15 minutes. Let cool completely on the pans.
- Remove from the pan and dip the bottoms in melted chocolate, then place back on the sheet tray to set up.
COCONUT-CHOCOLATE MACAROONS
This recipe comes from our book "Clean Slate: A Cookbook and Guide."
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes 15
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees F. In a bowl, whisk together egg white, honey, vanilla, lemon zest, and salt. Stir in coconut until completely coated with egg mixture. With a 1 1/2-inch ice-cream scoop, make 15 balls, transferring each one to a parchment-lined baking sheet, spacing about 2 inches apart.
- Bake, rotating halfway through, until the coconut starts to turn golden brown on the edges, about 12 minutes. Transfer sheet to a wire rack, and let cool completely. (Cookies can be stored in an airtight container up to 3 days.) Before serving, drizzle with melted chocolate, or dip one side in melted chocolate. Refrigerate 15 minutes to set.
Nutrition Facts : Calories 97 g, Cholesterol 14 g, Fat 8 g, Fiber 1 g, Protein 1 g, SaturatedFat 6 g
CHOCOLATE-DIPPED MACAROONS
These macaroons have got a great homemade feel to them. The chocolate and coconut combination make them a very rich treat that everyone seems to love. --Joylyn Trickel
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 5 dozen.
Number Of Ingredients 6
Steps:
- Place egg whites in a large bowl; let stand at room temperature 30 minutes. Preheat oven to 275°., Add vanilla to egg whites; beat on medium speed until soft peaks form. Gradually add sugar, about 2 tablespoons at a time, beating on high until stiff glossy peaks form and sugar is dissolved. Gradually fold in coconut and almonds, about 1/2 cup at a time., Drop mixture by rounded tablespoonfuls onto parchment paper-lined baking sheets, 2 in. apart. Bake until firm to the touch, about 25 minutes. Remove to wire racks to cool completely., Dip bottoms of cookies in melted chocolate; allow excess to drip off. Place on waxed paper-lined baking sheets. Refrigerate 1 hour or until set. Store in airtight containers.
Nutrition Facts :
CHOCOLATE DIPPED COCONUT MACAROONS
Make and share this Chocolate Dipped Coconut Macaroons recipe from Food.com.
Provided by Mrs. Flick
Categories Candy
Time 25m
Yield 20 macaroons
Number Of Ingredients 4
Steps:
- Heat the oven to 350°F.
- Mix all the ingredients except the chocolate together in a bowl. (The recipe can be made up to this point and kept refrigerated up to 3 days in advance).
- Scoop the mixture with a small 1 to 1 1/2-inch ice cream scoop onto parchment lined cookie sheets, leaving 2 inches between the cookies. Bake until light golden, about 12 to 15 minutes. Let cool completely on the pans.
- Remove from the pan and dip the bottoms in melted chocolate, then place back on the sheet tray to set up.
Nutrition Facts : Calories 138.9, Fat 7.8, SaturatedFat 6.4, Sodium 60.1, Carbohydrate 18.1, Fiber 2.6, Sugar 13.8, Protein 1.9
CHOCOLATE-DIPPED COCONUT MACAROONS (GREAT FOR PASSOVER)
They're sticky-moist on the inside, and coated with rich dark chocolate. Without flour or leavening, they're a sweet finish to the Passover seder. Recipe courtesy of King Arthur Flour.
Provided by dojemi
Categories Dessert
Time 20m
Yield 33 cookies
Number Of Ingredients 8
Steps:
- Preheat the oven to 350°F Lightly grease a baking sheet, or line with parchment.
- In a medium bowl, mix together the coconut, coconut cream, salt, and coconut flavor, stirring till thoroughly combined.
- Add the coconut milk powder, stirring to combine.
- Drop the sticky mixture in ping pong-sized balls (about 1 1/2") onto the prepared baking sheets. It helps to use a tablespoon cookie scoop or small ice cream scoop here.
- For best results, pack the coconut mixture into the scoop; each ball should weigh about 1 ounce.
- You can space the balls fairly close together on the baking sheet; they only need about 3/4" to 1" between them.
- Bake the macaroons for about 10 minutes; they won't brown. You may see the merest hint of brown on top.
- Remove from the oven, and cool completely on the baking sheet.
- To make the coating, heat the chocolate chips, butter, and corn syrup until the chips are very soft. A microwave oven works well, as does a saucepan set over very low heat.
- Dip half of each cooled macaroon into the chocolate.
- Set the macaroons back on the baking sheet, and allow the chocolate to set completely before serving.
- To store, place in one layer in a closed container.
- They'll keep for 2 or 3 days, but will gradually become less moist as they sit.
Nutrition Facts : Calories 300.7, Fat 27.7, SaturatedFat 23.7, Cholesterol 2.3, Sodium 44.9, Carbohydrate 15.1, Fiber 6.3, Sugar 7.9, Protein 3.1
Tips:
- Use fresh, unsweetened shredded coconut for the best flavor and texture.
- Toast the coconut in a 350°F oven for 10 minutes to enhance its flavor.
- If you don't have a food processor, you can finely chop the coconut and nuts in a blender.
- Let the macaroons cool completely before dipping them in chocolate.
- Use a double boiler or a microwave to melt the chocolate for dipping.
- Dip the macaroons in the chocolate and then immediately sprinkle them with your favorite toppings.
- Place the dipped macaroons on a parchment paper-lined baking sheet and refrigerate them for at least 30 minutes before serving.
Conclusion:
These chocolate-dipped coconut macaroon cookies are a delicious and easy-to-make treat that is perfect for any occasion. They are made with simple ingredients and can be customized with your favorite toppings. Whether you enjoy them plain, dipped in chocolate, or topped with sprinkles, these cookies are sure to be a hit. So next time you're looking for a sweet and satisfying snack, give these chocolate-dipped coconut macaroon cookies a try!
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