These coconut macaroons dipped in chocolate are easy cookies made with sweetened coconut, sugar, egg white, almond extract, and chocolate that taste like an Almond Joy bar.
What Is Coating Chocolate?
Let’s talk about a chocolate cheat. No, not like when you promise not to have more than one teensy square of dark chocolate a day and you cheat. We’re talking about something called “coating chocolate,” also known as “dipping chocolate” or “enrobing chocolate,” and it’s a different sort of chocolate cheat. It’s an easy peasy chocolate to use when dipping, dunking, or otherwise dousing candies, cookies, fruits, and nuts in melted chocolate. Coating chocolate sets up quickly with a great shine, per authors Cheryl Day and Griffith Day, which means there’s no need to temper the chocolate, as perfectionistic candy makers oft do. This makes it obscenely easy to melt and immediately dip, dunk, or otherwise douse to your heart’s content. Of course, in a desperate moment, any chocolate will do. But that’s just us.
Coconut Macaroons Dipped in Chocolate
- Quick Glance
- 25 M
- 1 H
- Makes about 48 cookies
Position an oven rack in the center position and preheat the oven to 350˚F (176˚C). Line 2 baking sheets with parchment paper.
In a large bowl, toss the coconut and sugar until thoroughly combined. Add the egg whites and almond extract and mix by hand until the coconut is completely moistened.
Use a small ice cream scoop to form the macaroons, about 1 rounded tablespoon each, and place them on the prepared sheets, leaving about 1 inch between the macaroons to allow for spreading. Slightly flatten each macaroon with the palm of your hand.
Bake the macaroons, 1 sheet at a time, for 12 to 15 minutes, until lightly golden. (If you prefer your macaroons with an exceptionally crisp, browned outside in contrast to the moist, pale inside, bake for up to 18 minutes.) Cool the macaroons completely on wire racks.
Set a heatproof bowl over a saucepan filled with simmering water (do not let the bottom of the bowl touch the water), put the chocolate in the bowl, and let it melt, stirring occasionally. The end result ought to be exceptionallyl smooth.
Dip the cooled macaroons into the chocolate, coating each halfway, and place the dipped macaroons back on the parchment-lined baking sheets. Let the chocolate set. Store the macaroons in an airtight container for up to 1 week at room temperature. (Hah! As if they’ll last….)
Recipe Testers' Reviews
These macaroons are deadly. They’re really, really good and really, really easy. Like, one-bowl-and-take-care-of-a-craving-in-30-minutes easy. These macaroons are everything they’re supposed to be—sweet, moist, and tender. Plus they’re gluten- and dairy-free, so everybody is happy!
I did think I was being smart when I made them. I cut the recipe in half, thinking I’d only have 12 cookies in the house. The recipe still yielded 24 using my trusty tablespoon-sized scoop! I had to give the rest away so I wouldn’t eat them. I regret that now.
My heavens, who knew coconut macaroons were so easy? This recipe took hardly any time at all and produced bakery-worthy results. The chocolate was a nice addition, but the macaroons are pretty delicious on their own. The almond was a wonderful idea and gave the macaroons a lovely nutty flavor. This is a new cookie staple in our household.