Chocolate Dipped Coconut Macaroons

Chocolate Dipped Coconut Macaroons


  • 1½ teaspoons almond extract
  • 1 tablespoon canola or corn oil
  • Pinch of cream of tartar
  • 1 large egg white
  • 1/8 teaspoon salt
  • 9 ounces semisweet chocolate, chopped
  • 1 tablespoon sugar
  • ½ cup sweetened condensed milk
  • 1 7-ounce bag shredded sweetened coconut
  • ½ teaspoon vanilla extract


  1. Preheat oven to 350°F.
  2. In a medium bowl, combine sweetened condensed milk, salt, almond extract and vanilla extract. Stir to combine. Add coconut and stir with a rubber spatula until everything is incorporated.
  3. In a very clean bowl, mix egg white at room temperature and 1/8 tsp cream of tartar. Whisk or beat on low with a hand mixer until frothy and the cream of tartar has disappeared. Increase speed and beat until soft peaks form. Beat in 1 tablespoon granulated sugar.
  4. Gently fold half the beaten egg whites into the coconut, then fold in the other half.
  5. Use a small cookie scoop or drop by tablespoons on a cookie sheet lined with a silicon baking liner or parchment paper. Will make about 2 dozen cookies.
  6. Bake about 10 minutes or until the tops and bottoms of the cookies are golden brown and delicious. Ovens vary – watch the cookies! Allow to cool on the cookie sheet for a few minutes before transferring to a wire rack to finish cooling. I transfer the entire baking liner to the rack and don’t try to peel them off until they are completely cool.
  7. After cookies have cooled, melt 6 ounces of good quality semi-sweet chocolate and 1 teaspoon vegetable oil in a double boiler until almost melted. Remove from heat and stir to finish melting any remaining bits. Dip each cookie bottom and place on a parchment lined baking sheet. Place in the refrigerator until the chocolate sets and they come off the parchment easily.
  8. Can be stored in an airtight container for a couple days – if they last that long.

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