Chocolate Dipped Coconut Macaroons

What is your favorite cookie, the one you just have no power to resist? Chocolate Dipped Coconut Macaroons have become my weakness. I first tasted this cookie at the home of my friend Allison.  She made a batch for our visit and at first bite I was hooked. Allison graciously shared her recipe and they have been my go to cookie ever since.  Recently I took a plate of them to a dinner party and they were a huge hit. I made a large platter.  I often over bake!?  Happily, guests took some home.  The next day, my friends were chatting in a group text about rationing the remaining bits of their cookies because they so enjoyed them.  I’m constantly asked for this recipe. So, here you go friends… the recipe you have all asked for.

If you, like me, have been a life long coconut hater, these cookies might just be what brings you out of the darkness. I am now a coconut lover because of these. I recently packaged and sold these cookies at my company holiday charity bazaar.  I made 52 bags and extra for samples. The samples went fast and every bag was sold.  They’re THAT good.

If you are going to make them please pay close attention to the tips I give in the instructions.  These super simple tips will make or break your cookies.



Chocolate Dipped Coconut Macaroons

  • Author: Sally Roeckell For Tableanddish



  • 1 14 oz bag sweetened coconut
  • 1 can sweetened condensed milk
  • 2 egg whites
  • 1 tsp. pure vanilla
  • pinch of salt
  • 1 pound dark chocolate for dipping.


  • Pre heat oven to 350°
  • In a large mixing bowl combine coconut, condensed milk, salt and vanilla. Set aside.
  • In a mixer, whip your egg whites until they form medium stiff peaks.
  • Fold the egg whites gently into the coconut mixture.
  • Using a medium (golf ball )sized scoop, scoop out the dough onto a cookie sheet covered with parchment. I get 12 cookies on each baking sheet. One batch will make 24 of this sized cookie.  Dont pack the scoop tightly. A loose ball of dough is best. It will spread out a bit as it cooks. This gives more surface area to the bottom of the cookie. You want some of those bits of coconut to stick up on the top and edges.  These bits will turn brown and carmelize giving your cookie a sweet chewy crunch.
  • Cook 12-15 minutes. Don’t be tempted to take them out too soon. You want them to be golden brown with dark brown tips and edges. The dark edges give a sweet chewy-crunch to the cookie and under the dark chocolate it is divine. I put them in for 8 minutes then turn the baking sheets so all the cookies bake evenly.  Put them back for 5 minutes more.  Check them then I usually put them back for two minutes more to get the perfect dark brown edges.
  • Let the cookies cool on the counter.
  • See notes above! In a glass, heatproof, shallow bowl add 1/2 of the chocolate.  Microwave for 1 minute. Stir, repeat for 10 seconds, stir then again if needed to melt all pieces.  Stir constantly until chocolate is smooth and melted but not too hot. Do not burn.  You cant fix burnt chocolate.  You just have to start over.
  • Dip each cookie bottom into the chocolate then return to the parchment.
  • Allow cookies to cool completely and for the chocolate to harden before placing into an air tight storage container.  If you seal it too soon the moisture will take away that delicious crunchiness. Don’t be in a rush. (perfect time for a glass of wine)


I’ve seen many people try to serve chocolate dipped goodies using chocolate chips or bargain chocolate.  It will not be the same.  You’ll have to trust me here. What makes the chocolate glisten like its wet when it’s not is a process call tempering. It’s easier than it sounds.  Essentially it is a process of heating the chocolate then stiring it to bring the temperature down a few degrees.  It is a lot more scientific than that but this crude description is all you need to make these delicious.  First and foremost, use good melting chocolate.  I use Merckens dark chocolate discs. You can find it HERE.

When melting the discs use a glass pie plate and add enough discs to cover the bottom of the plate about 2 discs deep. Place in the microwave on high for 1 minute.  Remove and stir well to continue the melting process.  If unmelted discs still remain put it back in the microwave for 10 seconds at a time stirring well after each time.  I find I usually only have to do that twice before it is all melted.

Place the chocolate plate on the counter and stir vigorously to ensure all is melted and to bring down the temperature a bit. It should look glossy.  Dip cookies one at a time useing a spoon to coat the edges well.  Place on a fresh piece of parchment paper to cool.

DO NOT put the cookies into a sealed container until 100% cooled.  If you do the moisture in the container will destroy the crispy edges of the cookie and they will not have that delicious crunchiness around the edges and on top.

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