Coconut Macaroons Dipped in Chocolate

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.

Five coconut macaroons dipped in chocolate arranged on a floral-patterned china plate.

These coconut macaroons dipped in chocolate are like the cookie incarnation of an Almond Joy. They’re incredibly simple yet definitely satisfying, despite being made with just 5 ingredients and being gluten-free and Passover-friendly.As our testers said, “Everyone went wild over these.” and “They’re really, really good and really, really easy. Like, one-bowl-and-take-care-of-a-craving-in-30-minutes easy.”  And “My heavens, who knew coconut macaroons were so easy?” Originally published March 22, 2013.Renee Schettler Rossi

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
  • (2)
  • 25 M
  • 1 H
  • Makes about 48 cookies
5/5 - 2 reviews
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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….)

Print RecipeBuy the The Back in the Day Bakery Cookbook cookbook

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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.


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    1. Ashley, you could swap unsweetened coconut, although you might find that they aren’t quite sweet enough if made entirely with unsweetened coconut. Perhaps a mixture of sweetened and unsweetened?

      1. Thank you! I wasn’t sure if the sugar served as a gelling agent somehow. Maybe I’ll make this two ways- original and with unsweetened coconut.

  1. I have a question do you beat the egg whites or add them as is in the Coconut Maccaroons dipped in Chocolate?

    1. Edeltraud, you don’t need to beat the egg whites, though you want to stir them well to make sure they’re thoroughly combined with the coconut and that the coconut becomes uniformly moistened.

  2. I’ve been searching for a successful coconut macaroon recipe ever since I lost the book with my favorite recipe. These cookies are as close to that recipe as I have found. Chewy, flavorful and easy. For a portion of the batch, I followed the recipe exactly, with the exception of the chocolate. The macaroons were wonderful on their own without the chocolate. With the remaining batter, I added a bit of vanilla, some slivered almonds, and miniature chocolate chips (which is what my “lost” recipe called for). They were as tasty as an almond joy bar. I’m not much of a sweet eater, or a baker, but these will definitely show up again as gifts to my friends. I am wondering if I want to cut down on the sweetness if I should use less sugar or use unsweetened coconut? I also used packaged 100% egg whites and it worked out fine without the fuss of separating egg yolks that I would probably never use.

    1. Cheriede, that’s terrific! Many thanks for taking the time to let us know how well these worked! I love the tweaks you incorporated into half the batch. As for making them slightly less sweet next time, you may want to try unsweetened coconut because I worry if we tamper with the amount of sugar it may affect the lovely texture of the cookies. Looking forward to hearing which recipe on the site you try next!

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