coconut macaroons chocolate dipped

(7 ratings)
Blue Ribbon Recipe by
Betty Graves
Germantown, TN

This recipe is one of my husband's favorite recipes. If you like chocolate and coconut you will like this recipe.

Blue Ribbon Recipe

Coconut macaroons are a wonderful holiday cookie and very easy to make. Once baked, macaroons are golden brown with crispy edges. Inside they are chewy, moist, and sweet. Dipping them (or drizzling them) in chocolate makes them rich and even sweeter.

— The Test Kitchen @kitchencrew
(7 ratings)
yield 28 cookie(s)
prep time 25 Min
cook time 30 Min
method Bake

Ingredients For coconut macaroons chocolate dipped

  • 1 14 pkg
    sweetened shredded coconut (14 oz; about 5 cups)
  • 4 lg
    egg whites
  • 2/3 c
    granulated sugar
  • 1/3 c
    all-purpose flour, spooned and leveled
  • 1/4 tsp
    salt
  • 1/2 tsp
    vanilla extract
  • 6-8
    chocolate semi-sweet squares

How To Make coconut macaroons chocolate dipped

  • Combine coconut, egg whites, sugar, flour, salt, and vanilla.
    1
    Heat oven to 325 degrees F. In a medium bowl, combine the coconut, egg whites, sugar, flour, salt, and vanilla extract.
  • Drop tablespoons onto a parchment paper-lined baking sheet.
    2
    Drop packed tablespoonfuls of the mixture onto parchment-lined baking sheets, spacing them 1 inch apart.
  • Bake the coconut macaroons.
    3
    Bake, rotating the baking sheets halfway through, until lightly golden; 25-30 minutes.
  • Slightly cool the coconut macaroons.
    4
    Cool slightly on the baking sheets. Then transfer to wire racks to cool completely.
  • Melt squares of chocolate.
    5
    For dipping, melt 6 - 8 squares of chocolate in the microwave. Use more if needed.
  • Dip the bottom of the cookie into the melted chocolate.
    6
    Dip the bottoms of the cookies.
  • Place on parchment paper to dry.
    7
    Put them on parchment paper to dry. After completely dry and cooled, store in an airtight container. They will keep for 5 days.

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