Chocolate Dipped Coconut Macaroons (Printable version)
Sweet, chewy coconut bites coated with rich dark chocolate for a delicious treat.
# Ingredient List:
→ Coconut Mixture
01 - 3 cups sweetened shredded coconut
02 - 4 large egg whites
03 - 3/4 cup granulated sugar
04 - 1 teaspoon pure vanilla extract
05 - 1/4 teaspoon salt
→ Chocolate Coating
06 - 6 ounces dark chocolate, finely chopped
07 - 1 teaspoon coconut oil (optional)
# How to Make It:
01 - Preheat oven to 340°F and line a baking sheet with parchment paper.
02 - Whisk egg whites, sugar, vanilla extract, and salt in a large bowl until frothy.
03 - Add shredded coconut to the mixture and stir until fully combined.
04 - Form mounds using a tablespoon or small cookie scoop and place them 3/4 inch apart on the prepared sheet.
05 - Bake for 18 to 20 minutes until edges turn golden brown.
06 - Transfer macaroons to a wire rack and allow to cool completely.
07 - Melt dark chocolate with optional coconut oil in a heatproof bowl over simmering water, stirring until smooth.
08 - Dip the bottom of each cooled macaroon into the melted chocolate, letting excess drip off. Place onto parchment-lined sheet.
09 - Refrigerate for 15 to 20 minutes, or until the chocolate coating is firm.
# Expert Suggestions:
01 -
- They're the perfect balance of chewy and chocolatey, a combo that feels like a shared secret among dessert lovers
- The ease and quick prep mean you can whip them up whenever that sweet craving hits without fuss
02 -
- Using fresh egg whites is key—they whisk to a better froth giving lighter macaroons
- Adding a tiny pinch of salt intensifies the sweetness without making it salty, a game changer
03 -
- Don't rush the cooling or chocolate setting steps; patience here ensures the best texture and finish
- Using coconut oil in the chocolate dip not only smooths it but adds a subtle tropical note that makes these macaroons stand out