Chocolate Dipped Coconut Macaroons (Printable)
Sweet shredded coconut bites dipped in smooth dark chocolate for a chewy, delightful treat.
# What's Needed:
→ Coconut Mixture
01 - 3 cups sweetened shredded coconut
02 - 4 large egg whites
03 - 3/4 cup granulated sugar
04 - 1 teaspoon pure vanilla extract
05 - 1/4 teaspoon salt
→ Chocolate Coating
06 - 6 ounces dark chocolate, finely chopped
07 - 1 teaspoon coconut oil (optional for smoother texture)
# How to Make It:
01 - Preheat the oven to 340°F and line a baking sheet with parchment paper.
02 - Whisk together egg whites, sugar, vanilla extract, and salt in a large bowl until frothy.
03 - Fold in shredded coconut until fully incorporated.
04 - Using a tablespoon or small cookie scoop, form mounds of the mixture and place them ¾ inch apart on the prepared sheet.
05 - Bake for 18 to 20 minutes or until edges turn golden brown.
06 - Transfer to a wire rack and allow to cool completely.
07 - Gently melt dark chocolate and optional coconut oil in a heatproof bowl set over simmering water, stirring until smooth.
08 - Dip bottoms of cooled macaroons into melted chocolate, letting excess drip off, then place back on parchment-lined sheet.
09 - Refrigerate for 15 to 20 minutes until chocolate firm.
# Tips for Success:
01 -
- They strike the perfect balance between chewy and crispy in every bite which feels like a secret only close friends know.
- The combination of coconut and dark chocolate is so simple yet so unforgettable that it became a favorite anytime I needed a comforting sweet.
02 -
- Make sure the macaroons are completely cooled before dipping; warm macaroons will melt the chocolate in a messy way.
- Add coconut oil to the chocolate to help it set with a smooth, shiny finish that looks professional and tastes amazing.
03 -
- Whisking the egg whites to the right frothy consistency is key to keeping the macaroons light yet chewy.
- Using a cookie scoop helps make uniform shapes that bake evenly and look inviting.