Coconut Macaroons

These chocolate dipped Coconut Macaroons melt in your mouth! They feature that irresistible toasted coconut flavor with the bonus of drizzled chocolate that guarantees they won’t last long in your cookie jar.

Ingredients to Make Coconut Macaroons Recipe

Coconut Macaroons are one of those vintage chewy cookies with a taste that simply never grows old. Not to be confused with french macarons which are a sandwich cookie with a chewy texture that are made using almond flour. To make them, you mix together a small amount of all purpose flour to stabilize, sweetened condensed milk, whipped egg whites, vanilla and almond extract for flavor. Toss all of these together with sweetened flaked coconut and divide the batter onto greased sheet pans for baking. Once  they’re golden remove from the oven and to a baking rack for cooling before dipping in the warm chocolate. Ingredients to make chocolate dipped Coconut Macaroon Recipe: (Scroll down for full printable recipe card.)

• Coconut – Five cups lightly packed sweetened flaked coconut found on the baking aisle.
• Flour – All purpose flour helps stabilize the macaroons.
• Liquid – One 14 ounce can sweetened condensed milk.
• Flavorings – Vanilla extract and almond extract.
• Egg Whites – Room temperature egg whites
• Salt – A small amount of salt helps to balance the sweetness.
• Chocolate Chips – Semi sweet chocolate chips or milk chocolate chips for dipping the bottoms and drizzling on the tops of the macaroons.
• Shortening – Solid vegetable shortening to thin the chocolate.

How to Make the Best Coconut Macaroons Recipe

• Heat Oven and Prepare Pans – Preheat oven to 350°F. Line two sheet pans with parchment paper.
• Whip Egg Whites – In a large bowl, use an electric mixer to whip the egg whites and 1/4 teaspoon salt on high speed until stiff peaks form.
• Coconut Mixture – In a separate large mixing bowl, stir together coconut flakes and flour until coconut is coated.
• Liquid – Stir condensed milk, teaspoon vanilla extract and almond extract into coconut mixture.
• Add Beaten Egg Whites – Fold into the coconut mixture until fully moistened.
• Transfer to Baking Sheets – Drop the batter onto parchment-lined baking sheets using a cookie scoop or ice cream scoop.
• Oven – Bake per the recipe golden brown. Cool on a wire rack to cool completely.
• Melt Chocolate – Melt together chocolate chips and shortening (or coconut oil) until completely smooth.
• Drizzle Macaroons – Dip in chocolate and drizzle the tops of the macaroons with warm chocolate
• Let Set – Let stand until chocolate is completely dry and set.

Tips for Making Coconut Macaroons

• Kitchen Tools You’ll Need: Large bowl, medium bowl, measuring cups and spoons, baking sheets, hand mixer or stand mixer fitted with a whisk attachment and a small cookie or ice cream scoop. You’ll also need a double boiler to melt the chocolate or a microwave safe bowl.
• Use Shorter Coconut Shreds: All brands of flaked coconut have their own unique size of coconut shreds. For these cookies, if the coconut shreds are super long, they won’t hold together as well. Use a medium or short shredded coconut for the best end result or pulse a few times in a food processor.
• Freeze the Egg Yolks: Save the egg yolks in the freezer for another recipe.
• Use Your Microwave to Melt the Chocolate: You could also microwave the chocolate and vegetable shortening. Use the melt function or melt in 20 second increments stopping to stir each time. Repeat until completely smooth stopping to stir occasionally.
• Why Flour? I have found that without flour, an entire can of sweetened condensed milk will make the cookies flatten and spread too much. Don’t skip it, it’s just for stabilizing the macaroons.
• When to Serve: Add these macaroons to your Christmas trays, Thanksgiving desserts, Easter sweets, summer picnics, tea parties, cookie swaps, game day desserts or potlucks.

Recipe Variations

• Shortening: The purpose of the vegetable shortening is to thin the chocolate and make it smooth. You could use coconut oil in the same amount. It’s important that the chocolate be able to remain stable at room temperature.
• Flavorings: If you don’t care for the taste of almond extra you can omit it, or increase the amount of vanilla extract.
• Make Your Own Double Boiler: If you don’t have a double boiler you can make one using a heat safe bowl over a pot of simmering water. The water shouldn’t touch the bottom of the bowl.
• Test the Size: When making your own double boiler, it’s important to test the bowl with the saucepan or pot first before filling it with water to make sure they are compatible in size.

Storage and Leftovers

• Leftovers: Store baked chocolate dipped Coconut Macaroons at room temperature in an airtight container for up to 3-4 days.
• Freezer Storage: Store frozen for 2 months. Thaw in the fridge and enjoy.

More Southern Style Cookie Recipes to Make

• Classic Oatmeal Raisin Cookies are made with pantry ingredients.
• Chocolate Crinkle Cookies are a tasty option for any holiday celebration.
• Jumbo Chocolate Chunk Pecan Pudding Cookies.
• Classic Soft Peanut Butter Cookies are the very first cookie I ever baked.
• Kitchen Sink Cookies are so fun to make!
• Glazed Lemon Cookies melt in your mouth.
• Raspberry Cookies from My Incredible Recipes.

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Helpful Kitchen Items:

• Mixing Bowls
• Baking Sheets
• Measuring Set
• Mixer