Chocolate-Dipped Coconut Macaroon Cookies

Manon Carr


Every year, during the Holidays, I usually make the same old boring cookies. This year I wanted to make something different. I found this chocolate-dipped coconut cookies' recipe online ( OMG - my daughter-in-law couldn't stop eating them.. They are sooo good, and they are very easy to make.

pinch tips: Parchment Paper Vs Wax Paper


2-3 doz


30 Min


20 Min


2/3 c
sweetened condensed milk
1 large
egg white
1 1/2 tsp
1/8 tsp
3 1/2 c
sweetened flaked coconut
10 oz
for the chocolate dipping: semi-sweet chocolate, chopped

Directions Step-By-Step

Preheat the oven to 325°F. Line two cookie sheets with parchment paper or a silicone mat.
In a large bowl, stir together the sweetened condensed milk, egg white, vanilla and salt until combined. Stir in the coconut until well blended.
Drop the dough by tablespoonfuls about 2 inches apart onto the cookie sheets. Form the cookies into loose haystacks with your fingertips, moistening your hands with water as necessary to prevent sticking.
Bake, one sheet at a time, until the cookies are light golden brown, 15 to 2o minutes.
Cool the cookies on the baking sheets until slightly set, about 2 minutes; remove to a wire rack with a wide metal spatula.
Once the cookies are cooled to room temperature (about 30 minutes), line two baking sheets with parchment paper.
Melt 8 ounces of the semi-sweet chocolate in a small heatproof bowl set over a pan of almost-simmering water, stirring once or twice, until smooth. Remove from the heat; stir in the remaining 2 ounces chocolate until smooth.
Holding a macaroon by its pointed top, dip the bottom and ½ inch up the sides in the chocolate; scrape off the excess chocolate and place the macaroon on a prepared baking sheet. Repeat with the remaining macaroons
Refrigerate the macaroons until the chocolate sets, about 15 minutes

About this Recipe