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.

★★★★★ 1 vote
2-3 doz
30 Min
20 Min


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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

How to Make Chocolate-Dipped Coconut Macaroon Cookies


  • 1Preheat the oven to 325°F. Line two cookie sheets with parchment paper or a silicone mat.
  • 2In a large bowl, stir together the sweetened condensed milk, egg white, vanilla and salt until combined. Stir in the coconut until well blended.
  • 3Drop 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.
  • 4Bake, one sheet at a time, until the cookies are light golden brown, 15 to 2o minutes.
  • 5Cool the cookies on the baking sheets until slightly set, about 2 minutes; remove to a wire rack with a wide metal spatula.
  • 6Once the cookies are cooled to room temperature (about 30 minutes), line two baking sheets with parchment paper.
  • 7Melt 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.
  • 8Holding 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
  • 9Refrigerate the macaroons until the chocolate sets, about 15 minutes

Printable Recipe Card

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