Chocolate-Dipped Coconut Macaroons

7 Reviews
ADD YOUR REVIEW
Yield
Makes about 24 macaroons
November 2003
RECIPE BY Sunset

These coconut macaroons are the perfect chocolate-dipped treat for the ones you love.

Ingredients

  • 4 large egg whites
  • 1 1/2 teaspoons vanilla
  • 2/3 cup sugar
  • 1/4 cup all-purpose flour
  • 3 1/2 cups lightly packed sweetened flaked dried coconut
  • 2 tablespoons butter
  • 4 ounces semisweet chocolate, chopped

Nutritional Information

  • Calories 285
  • Caloriesfromfat 47%
  • Protein 3.1g
  • Fat 15g
  • Satfat 12g
  • Carbohydrate 36g
  • Fiber 2.7g
  • Sodium 124mg
  • Cholesterol 6.6mg

How to Make It

Step 1

In a bowl, with an electric mixer on high speed, beat egg whites until frothy. Beat in vanilla, sugar, and flour until well blended. Stir in coconut.

Step 2

Drop dough in 1-tablespoon portions, about 2 inches apart, onto buttered and floured or cooking parchment- lined 12- by 15-inch baking sheets.

Step 3

Bake in a 325° oven until macaroons are golden, about 20 minutes; if baking more than one pan at a time, switch pan positions halfway through baking. With a wide spatula, transfer macaroons to racks to cool completely.

Step 4

In a heatproof bowl set over a pan of barely simmering water (bottom of bowl should not touch water), stir butter and chocolate often until smooth, 5 minutes. Hold a macaroon on one edge and dip other side into chocolate to coat half the cookie. Shake off excess chocolate. Set macaroon on a waxed paper-lined baking sheet. Repeat to dip remainder. Chill, uncovered, until chocolate is firm, about 30 minutes.

Step 5

Note: Nutritional analysis is per cookie.

Chef's Notes

To store, chill cookies airtight for up to 1 week.

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Ratings & Reviews

Teresa1's Review

Teresa1
December 10, 2011
N/A

nlrutecki's Review

rarelycook
December 12, 2010
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.)

rarelycook's Review

Kevin M
December 19, 2009
these are a huge hit....yummy.... and add texture to your cookie tray...

Irina63's Review

Irina63
December 16, 2009
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.

JennieB73's Review

KeysBet
December 15, 2009
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.

Kevin M's Review

JennieB73
December 13, 2009
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.

KeysBet's Review

nlrutecki
December 06, 2009
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!