Description
These Chocolate Dipped Coconut Macaroons are beautifully golden, chewy, and packed with rich coconut flavor. Made with sweetened shredded coconut, fluffy egg whites, and a touch of vanilla and almond extract, they have lightly crisp edges and irresistibly soft, moist centers. Finished with a smooth layer of semisweet chocolate, these classic homemade coconut macaroons are perfect for holidays, cookie trays, and special occasions.
Ingredients
Scale
- 4 large egg whites, room temperature
- 1/2 cup (100 g) granulated sugar
- 1 tsp pure vanilla extract
- 1/2 tsp pure almond extract
- 385 g (~5 1/2 cups) sweetened shredded coconut, roughly chopped
- 8 oz (226 g) semisweet chocolate, chopped
Instructions
- Preheat Oven and Prep Pans: Preheat your oven to 325°F (163°C) and line two large baking sheets with parchment paper.
- Whisk Egg Whites, Sugar, and Extracts: In a large mixing bowl, combine the egg whites, granulated sugar, pure vanilla extract, and pure almond extract. Beat with a mixer for about 1 minute until light and foamy. Do not whip into stiff meringue peaks.
- Fold in Chopped Coconut: Add the roughly chopped sweetened shredded coconut to the foamy egg white mixture. Fold thoroughly with a rubber spatula until the coconut is completely moistened and cohesive.
- Portion Macaroon Mounds: Pack the coconut mixture firmly into 1 1/2-tablespoon mounds (~30 g each) using a cookie scoop or your hands. Place them 2 inches apart on the prepared baking sheets.
- Bake Until Golden Edges Form: Bake for about 20 minutes, rotating the baking sheets halfway through the cooking time, until the coconut tips and bottom edges turn a rich golden brown.
- Cool Completely: Allow the macaroons to cool on the baking sheet for 10 minutes so they can set, then transfer them carefully to a wire rack to cool completely.
- Melt Semisweet Chocolate: Place the chopped semisweet chocolate in a microwave-safe bowl. Melt gently in 20-to-30-second bursts at 50% power, stirring thoroughly between each burst until completely smooth.
- Dip Bases in Chocolate and Set: Dip the bottom of each cooled macaroon into the melted chocolate, letting any excess drip off gently. Place them back onto the parchment paper and let the chocolate set completely before serving.
Notes
- Do Not Whip to Stiff Peaks: Keep the egg whites lightly foamy. Over-whipping introduces too much air, causing the macaroons to puff up and collapse or dry out in the oven.
- Roughly Chop the Coconut: Chopping the sweetened shredded coconut into shorter strands makes the dough easier to pack into uniform mounds and creates a neater, more cohesive bite.
- Use Sweetened Shredded Coconut: This recipe relies on the moisture and sugar content found specifically in sweetened coconut flakes. Unsweetened coconut will result in dry, crumbly macaroons.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 macaroon
- Calories: 175
- Sugar: 16g
- Sodium: 45mg
- Fat: 11g
- Saturated Fat: 9g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg