Chocolate-Dipped Macaroons are easy to make and delicious chewy coconut cookies that keep well at room temperature, in the refrigerator, or freezer. They’re a great cookie recipe for the holiday season!
Table of contents
Chocolate-Dipped Coconut Macaroons
Macaroons are one of those cookies, while delicious any old time of year, really say Christmastime to me. They’re chewy, they’re coconut-y, and the perfect sweet bite for all the cookie and dessert platters this time of year.
Plus, they’re easy – a handful of simple ingredients and about an hour will get you a batch of these holiday favorites. And, bonus, they’re dipped in chocolate for a finishing touch. It’s optional, of course, but I do hope you say yes to the chocolate, friends. It takes these classic Christmas cookies to a fancy-ish level.
Ingredients
- Sweetened shredded coconut flakes
- Sweetened condensed milk
- Vanilla extract – Or try almond extract for a different flavor.
- Salt
- Large egg whites
- Semi-sweet chocolate, dark chocolate, or milk chocolate – You can use chocolate chips or chopped chocolate.
How to Make Them
Combine the coconut flakes, condensed milk, and vanilla extract in a large bowl. Set the coconut mixture aside while.
In a separate mixing bowl, beat the egg whites and salt with an electric mixer until stiff peaks form. This should take about two minutes at medium speed.
Gently fold in half of the egg white mixture into the coconut flakes mixture. Once combined, fold in the rest of the egg whites.
Use a small cookie scoop to drop the cookie mix on a parchment-lined baking sheet. Space the mounds about one to two inches apart.
Bake one tray of cookies at a time at 325°F for 20 to 25 minutes. The cookies are done with the edges and tips of the coconut flakes are golden brown.
Cool the macaroons on the baking sheet for five minutes and then transfer them to a wire rack to cool completely.
Place the chocolate chips in a microwave-safe bowl. Melt them for one minute and then stir. Warm them for 30 seconds and stir again. If the chocolate is not completely melted, continue warming it in 15 minutes increments, stirring between each until smooth.
Dip the bottom of each macaroon in the melted chocolate and place them on parchment paper. Let the chocolate set at room temperature before storing the cookies in an airtight container.
Storage Tips
- Once the cookies are cooled you can store them at room temperature for up to a week. Or, keep them in the refrigerator and they’ll keep for several weeks.
- You can also freeze them for a few months. When you’re ready to serve them, let them sit out at room temperature to thaw.
If you’re planning some holiday baking this year, I hope you try these chocolate-dipped macaroons! They’re a classic for a reason – everyone loves them. Enjoy!
Happy baking,
More Chocolate Treats for the Holidays
- Peppermint Snowcaps
- Slow Cooker Chocolate Peanut Clusters
- Chocolate Chunk Oatmeal Cookies
- Dark Chocolate Pecan Bars
📣 Do you love this recipe? I would love to know! Leave a comment below the recipe along with your recipe star rating.
PrintChocolate-Dipped Macaroons
Macaroons are delicious chewy coconut cookies that are easy to make. Plus, they keep well at room temperature, in the refrigerator, or freezer. They’re a great cookie recipe for the holiday season!
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 30 macaroons 1x
- Category: Desserts
- Method: Bake
- Cuisine: French
Ingredients
- 1 (14-oz) package sweetened shredded coconut flakes
- 3/4 cup sweetened condensed milk
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 2 large egg whites
- 1 cup semi-sweet chocolate chips or chopped chocolate chunks
Instructions
How to Make the Cookies
- Preheat the oven to 325℉ and line two baking sheets with parchment paper.
- Combine the coconut flakes, condensed milk, and vanilla extract in a mixing bowl.
- In a separate mixing bowl, beat the egg whites and salt with an electric mixer until the mixture holds stiff peaks. This should take about two minutes at medium speed.
- Gently fold in half of the egg white mixture into the coconut flakes mixture. Once combined, fold in the rest of the egg whites.
- Use a small cookie scoop to drop the cookie mix on the prepared baking sheets. Space the mounds about one to two inches apart.
- Bake one tray of cookies at a time for 20 to 25 minutes. The cookies are done with the edges and tips of the coconut flakes are golden brown.
- Cool the macaroons on the baking sheet for five minutes and then transfer them to a wire rack to cool completely.
How to Dip Macaroons in Chocolate
- Place the chocolate chips (or chunks) in a microwave-safe bowl. Warm them for one minute and then stir. Warm them for 30 seconds and stir again. If the chocolate is not completely melted, continue warming it in 15 minutes increments, stirring between each until smooth.
- Dip the bottom of each macaroon in the melted chocolate. Use a spoon or small spatula to smooth the chocolate across the bottom of the cookie.
- Place the chocolate-dipped cookies on parchment paper or wax paper. Let them sit out at room temperature until the chocolate sets.
Notes
Substitutions: You can use any kind of chocolate: milk, dark, semi-sweet, or white chocolate.
Chocolate Coating: Instead of dipping the macaroons, you can drizzle the chocolate over the top of the cooled cookies.
Nutrition
- Serving Size: 1 macaroon
- Calories: 124
- Sugar: 13.3g
- Sodium: 70.5mg
- Fat: 6.5g
- Saturated Fat: 5.3g
- Unsaturated Fat: 0.5g
- Trans Fat: 0g
- Carbohydrates: 15.9g
- Fiber: 1.8g
- Protein: 1.8g
- Cholesterol: 2.6mg
Keywords: coconut macaroons, chocolate macaroons
The nutrition is an estimate only. It was calculated using Nutrifox, an online nutrition calculator.
Carol says
I love this and haven’t even made it yet … but I’m going to over the holidays! Thank you.
★★★★★