Golden and crispy on the outside, sweet and chewy on the inside, Chocolate Dipped Coconut Macaroons are perfect make-ahead cookie treats for the Holidays! You'll be on Santa's good side if you leave him a plate of these cookies!
Next time try this cashew candy recipe!
Why you'll love this recipe
✔️ These cookies are tender and delicious.
✔️ This is a super easy recipe.
✔️ Perfect for the holiday, your cookie exchange or just anytime you need a sweet treat!
- Coconut - I used flaked coconut, but shredded would also work.
- Pure Cane Sugar - perfect for baking.
- All-Purpose Flour - just enough helps hold the cookies together.
- Eggs - you'll use just the egg white, save the yolks for another recipe.
- Salt - just a pinch will balance the sweetness of this recipe.
- Vanilla - balances the flavors perfectly.
- Dark Chocolate Chips - the bitterness of the dark chocolate balances the sweetness. Dunking these cookies in dark chocolate is the perfect finish for these cookies!
- Preheat the oven.
- Line a baking sheet with parchment paper.
- In a bowl combine the coconut, flour, sugar and salt and stir until combined.
- Beat the egg whites and vanilla until thick and frothy, about 2-3 minutes.
- With a cookie scoop or two spoons, scoop the macaroons into 1" balls.
- Place on the baking sheet, bake for 22-25 minutes, or until the macaroons are golden brown.
They will last on the counter a couple of days. I prefer to refrigerate them. You can also freeze the cookies. They will last about a month in the freezer. Not in my house of course. 😋 But I'm saying if you want to freeze them they could last that long!
Be sure to use shredded coconut, not desiccated coconut. Desiccated coconut has a finer texture and dries out more quickly.
That's because you've added too much sweetened condensed milk. Just follow the recipe and you'll be happy with these amazing cookies!
Using egg whites to make the macaroons yields a light yet chewy texture that isn’t too sweet or too dense - it's really the perfect combination.
You'll want to bake the cookies until they just turn golden. Overcooking them will result in crispy edges. If you don't want those crunchy edges you can always trim them off.
If you're looking to put together a platter of cookies for gifts here are some of my very favorites!
- Easy Homemade fudge. It's so simple to make (only 3 ingredients!) and will melt in your mouth!
- These Chocolate Covered Cashews make the best holiday gifts!
- Butterscotch Haystacks Recipe - these no-bake crunchy cookies are the best!
- Who wouldn't want to enjoy a bite of Grinch Fudge. It's such a fabulous holiday recipe!
- Christmas isn't complete with enjoying this Gingerbread Cookie Recipe!
- 4 cups flaked coconut
- 1 cup sugar
- ⅓ cup flour
- ½ teaspoon salt
- 6 egg whites
- 1 teaspoon vanilla
- 1 cup dark chocolate chips for melting
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- Preheat oven 325 degrees.
- Line a baking sheet with parchment paper, set aside.
- Combine the coconut, flour, sugar and salt in a medium bowl, set aside.
- In a mixing bowl, add egg whites and vanilla extract beat until thick and frothy, about 2-3 minutes.
- Add the dry ingredients to the egg whites. Stir by hand until completely combined.
- With a small cookie scoop or two spoons, scoop the macaroons into 1" balls.
- Place on the baking sheet, two inches apart. Bake for about 22-25 minutes, or until the macaroons are golden brown. Cool Completely
- When you're ready to dip the macaroons in chocolate, start by melting it in the microwave. Add to a bowl and microwave in 30-second intervals, stirring in between each heating.
- When the chocolate is completely melted, dip or drizzle the macaroons in chocolate. Place on parchment paper and refrigerate until the chocolate is hardened.
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This post was originally part of the Freaky Friday Blog Hop and shared from An Affair From the Heart!