Coconut macaroons are easy to make and gluten-free. You'll love the toasted coconut and chocolate flavor and chewy yet crispy texture.
Add these coconut macaroons to your holiday baking list!
Do these chocolate-dipped coconut macaroons count as cookies?
Do we care if they don't? I mean they're round and delicious. I think they qualify.
★ Why You’ll Love this Recipe ★
These coconut macaroons are easy to make, are super cute and taste great too!
They are chewy, have a lovely toasted coconut flavor, and have just the right amount of sweetness. Not too much, not too little.
Add these to your holiday baking assortment for something a little outside the box.
Baking is great for stress.
Baking, in general, is a labor of love. It's not efficient. It makes a mess. It's not saving any money. So what the heck. Why bake? Wouldn't all this add to your stress?
It's all in how you look at it.
Baking can help you slow down and enjoy the moment.
Life is not a race. It's not all about cutting corners and being efficient to get ahead. It's about doing something meaningful with your life. And I'm still working on figuring out exactly what that is myself but I get this feeling when I hand someone a box of homemade cookies and wish them happy holidays, that I'm onto something. They feel special. They feel loved. Why? Because I spent my most valuable asset—my time—on them.
To me, that's what holiday cookie baking is all about. Showing people you care in a fun, creative, and delicious way.
If you're feeling that too, be sure to check out my other Christmas-time recipes.
★ Ingredients You'll Need ★
OK, let get back to the nitty griddy.
Here's everything you'll need to make these coconut macaroons:
- Unsweetened shredded coconut. Be sure to choose the unsweetened variety since we'll be adding other sweeteners.
- Sweetened condensed milk. This comes in a can and can be found in the baking aisle.
- Egg whites. Carefully separate your eggs by cracking the egg in half and using one half of the shell to retain the yolk while you pour the egg white into a cup.
- Salt. Regular table salt is fine but sea salt will add an extra layer of flavor that can be nice!
- Sugar. Regular white table sugar is all you need.
- Semi-sweet chocolate chips. Or you can use milk chocolate chips if you prefer.
★ Helpful Tools ★
Here are a few things that might make life easier:
However, you can use a manual whisk, a tablespoon for measuring out each cookie, and parchment paper instead a silicon liner if getting these tools is not an option.
★ FAQs & Tips ★
Melting Chocolate in the Microwave
When melting chocolate in the microwave, the most important thing to remember is to heat in increments, stirring in between. If you don't stir, then the chocolate can overheat and cease up. As long as you stir, you'll be able to melt the chocolate very easily and quickly without going to the trouble of using a double boiler!
Storing Coconut Macaroons
Chocolate dipped coconut macaroons will last up to one week store in an air-tight container. Since they contain eggs, it's best to store in the fridge.
You can also freeze coconut macaroons for up to 3 months.
Make sure to whip the egg whites.
Whipping the eggs whites created air pockets which adds nice texture to your macaroons. The eggs also bind together your macaroons, ensuring they stay moist and not dry, and don't fall apart.
Why are my coconut macaroons runny?
The egg whites should be beaten until they become firm. They should not be runny. You'll want to whip until peaks form. It can take awhile!
You also want to make sure that these bake long enough for the egg to cook and bind the coconut and condensed milk into a tasty little ball! The best way to do this is by making each coconut macaroon a consistent size using either a tablespoon measuring spoon or a small cookie scoop that measures out 1 tablespoon.
★ More Recipes You'll Love ★
Really feeling the holiday spirit? Try making my easy yule log cake too!
Love cookies? Browse my other cookie recipes and don't forget to pin them!
Chocolate Dipped Coconut Macaroons
- 28 oz unsweetened shredded coconut
- 14 oz sweetened condensed milk
- 2 egg whites
- ¼ teaspoon salt
- ¼ teaspoon sugar
- 1 cup semi-sweet chocolate chips
- In a medium bowl, whisk the egg whites and salt until frothy, white soft peaks form. It's best to use an electric mixer with a whisk attachment.
- In a large bowl, mix together shredded coconut and sweetened condensed milk. Sprinkle the sugar in as you mix. Then fold in the frothy egg whites.
- Using a small cookie scoop, tightly pack coconut mixture into a 1" ball and place to a baking sheet lined with parchment paper or a silicon baking sheet. They won't expand so you can put them pretty close together.
- Bake on the center rack at 325˚ for about 20-25 minutes or until edges are golden brown. Remove from oven and allow to cool.
- While macaroons are cooling, place chocolate chips in a glass bowl and microwave in 30-second intervals, stirring in between until chocolate is completely melted and smooth.
- Take cooled macaroons and dip the bottom into the chocolate. Return dipped macaroons back to the lined baking sheet and refrigerate, or if it's cold enough, put the tray outside for about 10-15 minutes to cool and re-set the chocolate.