Let’s start with acknowledging that chocolate dipped coconut macaroons are no substitute for an overflowing Easter basket of treats. I know how hard and frustrating it is that, just about when the majority of people in the world are about to dip into a literal basket of chocolaty goodness, Jews all around the world are cleaning out anything bread or gluten related and preparing to eat cardboard bread substitute for a week. (I know, I know, Passover is about so much more, but, man, I grew up eating Peeps and Easter eggs and having to eat matzah dipped in chocolate instead is a very, very poor substitute.) But I promise that these coconut macaroons will help you forget the discrepancy even if just for a few minutes.
Next, let’s clear one thing up once and for all. Macarons (one ‘o’) are delicate little sandwich cookies with crisp and colorful shells. Macaroons (two ‘o’s) are made of delicious mounds of sweetened shredded coconut. Both are naturally gluten free, both are undeniably delicious, but only one, the macaroon, is a traditional treat during Passover.
The secret to good coconut macaroons is get the amount of sweetener just right, so the end result is not sickeningly sweet and to cook it just long enough to ensure that they’re neither crumbly nor gluey. The other secret is that you can eat these year-round, not just over Passover. Enjoy!
Please note, as with all things that require very few ingredients, the quality of the ingredients you choose is critical to the end result. My family and I are incredibly partial to Guittard chocolate, which is made locally, but easy to find almost anywhere. Can’t find it in your local grocery store? They sell it on Amazon. (FYI, that is an affiliate link. If you purchase something from Amazon after clicking it, I will receive a tiny portion of the sale price.)
(Not in the mood for chocolate dipped coconut macaroons? Check out some of my other recipes!)
Chocolate Dipped Coconut Macaroons
- 14 oz Unsweetened Coconut Flakes
- 1 14oz can Sweetened Condensed Milk
- 1/2 Tbsp Vanilla Extract
- 2 Large Egg Whites
- 1/4 Tsp Salt
- 1 Tbsp Sugar
- 4 oz Semi-sweet Chocolate
- Spread unsweetened coconut flakes on a cookie sheet and broil in the oven until the flakes start turning golden brown (1-2 minutes). Be watchful! Because of its natural sugar content, coconut burns easily.
- While the coconut is under the broiler, whip the egg whites with the salt. Sprinkle in the sugar when the egg whites are about half-way. Keep beating until the egg whites are firm.
- Remove the toasted coconut flakes from the oven and preheat the oven to 325°F.
- In a large bowl, mix the sweetened condensed milk and vanilla extract. Add the toasted coconut until well combined.
- Carefully fold the beaten egg whites into the coconut mixture. It is ok if some of the egg whites are still showing. It's more important to not over-mix.
- Scoop little piles of macaroon batter onto parchment lined cookie sheets. Wet your hands to shape the macaroons into little domes. The macaroons will not spread much, so you don't have to worry about leaving a lot of space between each cookie.
- Bake for 20-23 minutes until the macaroons are golden brown. Place the cooked macaroons on a cooling rack until fully cooled.
- Either using a double boiler or a microwave, melt the semi-sweet chocolate until smooth and silky. Carefully dip each macaroon into the melted chocolate, scraping any excess chocolate off onto the sides of the bowl. Place dipped macaroons onto a parchment lined cookie sheet to set.
- Melt more chocolate and scoop into a small Ziploc bag. Snip off a tiny corner of the bag and drizzle chocolate across the top of the macaroons.
- Allow the chocolate to set before serving.