This sweet, moist, tender coconut macaroon is reminiscent of one of our favorite candy bars: Almond Joy. We add almond extract, and we dip the finished cookie in chocolate to create the classic macaroon. These are a hit with our gluten-free friends.–Cheryl Day and Griffith Day
LC Chocolate Cheat Note
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 Recipe
- Quick Glance
- 25 M
- 1 H
- Makes about 48 cookies
- 8 lightly packed cups sweetened flaked coconut (two 14-ounce bags)
- 2 cups granulated sugar
- 1 cup egg whites (about 8 large whites)
- 2 teaspoons almond extract
- 2 cups chopped coating chocolate or regular everyday chocolate, either dark or milk (see LC Note above)
- 1. Position an oven rack in the center position and preheat the oven to 350˚F (176˚C). Line 2 baking sheets with parchment paper.
- 2. 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.
- 3. 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.
- 4. 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.
- 5. 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.
- 6. 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….)
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