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–+ servings
Chocolate-dipped coconut macaroons on a white cookie stand.
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5 from 2 votes

Chocolate-dipped coconut macaroons

Prep Time10 minutes
Cook Time18 minutes
Total Time28 minutes
Servings: 30 cookies
Author: Aleksandra

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

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!

Nutrition

Calories: 133kcal