Chocolate Dipped Coconut Macaroons Recipe & Video

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Coconut Macaroons combine dried coconut with whole eggs, white sugar, and vanilla extract. Warm from the oven the cookies have a crisp exterior with a soft, moist, and chewy interior. You will find that if you store the cookies overnight in an airtight container, the crust of the cookies does soften. Enjoy the Macaroons plain, or you can dip the bottoms of the baked cookies in melted chocolate. This is such a quick and easy cookie to make that is sure to delight.

This recipe is adapted from Lynne Rossetto Kasper and Sally Swift's excellent book called The Splendid Table's How to Eat Supper. It is quite a bit different from the other Coconut Macaroon recipe I have on the site that uses egg whites and also contains flour. This Macaroon recipe is made with just flour ingredients; whole eggs, sugar, vanilla extract, and dried coconut. You can use either sweetened or unsweetened dried coconut, shredded or flaked. Sweetened dried coconut is coconut that has been dried and then mixed with powdered sugar. If you use this type of dried coconut, your cookies will be sweeter than if you use unsweetened dried coconut which has no sugar added.

Now, if you are like me, and think there is nothing better than coconut and chocolate. You can dip the bottoms of the baked and cooled cookies in melted chocolate or you can place a small piece of chocolate (semi sweet or bittersweet) into the center of each macaroon before baking.


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Coconut Macaroons: Preheat your oven to 350 degrees F (180 degrees C) and line two baking sheets with parchment paper.

In a large bowl whisk the eggs until well beaten. Whisk in the sugar, salt, and vanilla extract. Finally, stir in the dried coconut, making sure that all the coconut is thoroughly moistened.

Place mounds (about 1 tablespoon) (15 grams) (I use a small cookie scoop) of the batter on the parchment-lined baking sheet, spacing several inches apart. Bake for about 15 to 18 minutes or until golden brown. Remove from oven and place on a wire rack to cool completely.

Chocolate Coating: Place the chopped chocolate and butter in a heatproof bowl. Place over a saucepan of simmering water and melt. Then dip or spread the bottoms of each macaroon with the melted chocolate. Place the macaroons, chocolate side down, on a parchment lined baking sheet. Refrigerate the cookies for about 15-30 minutes, or until the chocolate hardens. Can be covered and stored for several days at room temperature or in the refrigerator.

Makes about 20 to 24 Macaroons.

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Coconut Macaroons:

2 large eggs (100 grams out of shell), at room temperature

1/2 cup (100 grams) granulated white sugar

1/8 teaspoon salt

1 teaspoon (4 grams) pure vanilla extract

3 cups (210 grams) sweetened dried coconut, shredded or flaked or 3 cups (150 grams) unsweetened dried coconut, shredded or flakes

Chocolate Coating:

4 ounces (115 grams) semi-sweet or bittersweet chocolate, coarsely chopped

1/2 teaspoon butter, coconut oil, or shortening