These chocolate-dipped coconut macaroons are one of the easiest cookies ever! They are made with just 3 main ingredients and then 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.
What are macaroons?
Macaroons are delicious cookies that come originally from Italy but are now very popular in many countries in the world. They can be made with almonds or coconut. This recipe will focus on coconut macaroons!
What is the difference between Macarons and Macaroons?
These two types of cookies are spelled very similarly but are very different!
- Macaroons: these almond or coconut cookies are made with egg whites or sweetened condensed milk and are baked as standalone cookies. They are often dipped in chocolate although can be enjoyed on their own.
- Macarons: this is a meringue-based cookie. Meringue is mixed with almond flour and baked as a sandwich cookies with a filling between them.
Ingredients
These easy coconut macaroons are made with egg whites (and no sweetened condensed milk) and are so easy to make!
Here’s what you need to make these delicious chocolate-dipped coconut macaroons:
- Eggs whites – it’s a perfect recipe to use leftover egg whites from Key lime pie or Key lime pie bars.
- Finely shredded unsweetened coconut, such as this one. If you only have flaked coconut, process it in a food processor until finely shredded – this is what makes these macaroons wonderfully compact and moist. Make sure to use unsweetened coconut or your cookies will be way too sweet.
- Sugar – use white granulated sugar.
- Vanilla extract – can be omitted. You can also add other flavors to your cookies like coconut extract or grated orange zest.
- Salt – balances the sweetnes of these cookies.
- Chocolate (for coating) – you can use any chocolate or chocolate chips. I like to use half milk chocolate and half dark chocolate. You can also use bittersweet or semisweet chocolate / chocolate chips.+
These cookies are naturally gluten-free.
Step by step instructions
STEP 1: Add the egg whites into a large bowl.
STEP 2: Whip the egg whites with a mixer until frothy.
STEP 3: Mix the egg whites with sugar, vanilla, and salt until combined. Add the shredded coconut and stir with a spoon until well-combined.
STEP 4: 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.
STEP 5: Place the balls on a baking sheet lined with parchment paper. The cookies don’t have to be spaced apart – they won’t rise. Bake them for about 18 minutes at 350°F (180°C) or until golden on top. Don’t overbake them or they will be dry. Let them cool on the baking tray.
STEP 6: While the cookies are baking, melt the chocolate and leave it to cool to let it thicken. Dip 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. Place the tray in the fridge. When the chocolate is set they’re ready to eat.
Enjoy!
How to melt the chocolate
You can melt the chocolate (or chocolate chips):
- Using a double boiler method – you will need a small/medium pot and a heat-proof bowl for this method. Simply fill the pot with one or two inches of water. Next, place a bowl on top of the pot and turn on your burner to a simmer. As the water heats up and steam is released – it will gently melt the chocolate. Stir the chocolate to help it melt.
- In a microwave – microwave the chocolate for 30 seconds (or 20 seconds if at a high temperature) then take the bowl out and give it a stir. Place the bowl back in the microwave and repeat the process of cooking for 30 seconds, stopping, stirring and returning to the microwave until the chocolate has melted.
Storage
You can keep these cookies on the counter in a tightly closed container for up to 4-5 days. If it’s hot in your kitchen, leave them in the fridge so that the chocolate won’t melt. They taste best at room temperature.
Other ways to make these cookies
You can use a can of sweetened condensed milk, omit the sugar, and use 2 egg whites instead of 4. My recipe for chocolate-dipped coconut macaroons is made without sweetened condensed milk because this is what we prefer.
You could make meringue coconut macaroons. Instead of whipping the egg whites until just frothy, you could whip the egg whites with sugar until stiff, then fold in shredded macaroons. These cookies are also very delicious but we preferred them much more made without beating the egg whites.
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Chocolate-dipped coconut macaroons
Ingredients
- 4 cups finely shredded unsweetened coconut 300g
- 4 egg whites large or extra-large
- 1 cup granulated sugar 200g
- 1 teaspoon vanilla
- 1/4 teaspoon fine sea salt
- 8 oz chocolate I used half milk half dark, (230g) or 1 1/3 cup chocolate chips
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Instructions
- 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!
Notes
- If you only have flaked coconut, process it in a food processor until finely shredded. Make sure to use unsweetened coconut or your cookies will be way too sweet.
- If you’d like to just dip the macaroons in chocolate without pouring additional chocolate on top, you can use just 4 oz (115g) of chocolate instead of 8 oz.
- Storage: You can keep these cookies on the counter in a tightly closed container for up to 4-5 days. If it’s hot in your kitchen, leave them in the fridge so that the chocolate won’t melt. They taste best at room temperature.
- How to melt the chocolate:
- Using a double boiler method – you will need a small/medium pot and a heat-proof bowl for this method. Simply fill the pot with one or two inches of water. Next, place a bowl on top of the pot and turn on your burner to a simmer. As the water heats up and steam is released – it will gently melt the chocolate. Stir the chocolate to help it melt.
- In a microwave – microwave the chocolate for 30 seconds (or 20 seconds if at a high temperature) then take the bowl out and give it a stir. Place the bowl back in the microwave and repeat the process of cooking for 30 seconds, stopping, stirring and returning to the microwave until the chocolate has melted.
- Calories = 1 cookie (1/30 of the recipe). This is only an estimate!
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