I made these last year for a coconut lover friend's husband for his birthday. They both loved them so much, she asked if I would make them again for his BD this week. They both said they were much better than the ones they bought at a local bakery. Made just as recipe stated, but use a good brand of chocolate for the dipping. Will also be making some as gifts for Christmas to add to the candies I'm making. Love them. and looks like I will be making them every year!
Chocolate-Dipped Coconut Macaroons
KeysBet Posted: 12/06/09
rarelycook Posted: 12/19/09
these are a huge hit....yummy.... and add texture to your cookie tray...
Kevin M Posted: 12/13/09
I made these twice. First I used bakers semi-sweet chocolate. But the chocolate never really firmed up. So then I just melted some Ghiradelli dark chocolate chips with a tsp of canola oil. This worked much better. Either way they taste great. Next time I'll try a little less sugar and more flour since I'm baking at altitude and they're plenty sweet already.
JennieB73 Posted: 12/15/09
First, the macaroons themselves were so easy to make and really delicious. I got about 28 cookies from the recipe. I did have some problems with the chocolate sauce recipe. The sauce never got thin enough to dip, so I ended up sort of painting the chocolate on the macaroons with a rubber spatula. I also needed about twice the amount of chocolate sauce and I still only had enough for 20 cookies. This could have been because I used chocolate chips to save time, rather than chopping the chocolate myself. Even so, this were delicious and with some tweaking of the chocolate recipe, I'm sure will be perfect.
nlrutecki Posted: 12/12/10
These came out soooo nicely! I made two coconut macaroon recipes tonight in order to see the difference between an "egg-white" version and a "sweetened condensed milk" version and this won (taste wise) out of the two! I didn't dip them in chocolate because I don't think they need it! And it reduces the calories significantly. (But I think if you have a chocolate craving just drizzling a bit of dark chocolate on top would be a good idea.)
Irina63 Posted: 12/16/09
Recipe turned out excellent, I used 4 oz ghirardelli bittersweet chocolate bar. Melted chocolate with 2 tablespoons of butter in heat proof corelle plate set over simmering water in a medium saute pan (it melted fast). Dipped mostly top half of each macaroon and kind of tapped it on the side of a dish to shake off the excess of melted chocolate. You need to stir melted chocolate after dipping couple cookies to keep it smooth. I had about a tablespoon of chocolate left (due to the fact that several macaroons mysteriously disappeared from a cooling rack). I am adding this recipe to my holiday list, will make it every year - its easy, fast and festive looking.