Chocolate Dipped Coconut Macaroons
Perfectly sweet chocolate dipped macaroons, the perfect Passover desert or treat!
Servings Prep Time
24cookies 30minutes
Cook Time Passive Time
20-23 minutes 10minutes
Servings Prep Time
24cookies 30minutes
Cook Time Passive Time
20-23 minutes 10minutes
Instructions
  1. 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.
  2. 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.
  3. Remove the toasted coconut flakes from the oven and preheat the oven to 325°F.
  4. In a large bowl, mix the sweetened condensed milk and vanilla extract. Add the toasted coconut until well combined.
  5. 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.
  6. 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.
  7. Bake for 20-23 minutes until the macaroons are golden brown. Place the cooked macaroons on a cooling rack until fully cooled.
  8. 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.
  9. 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.
  10. Allow the chocolate to set before serving.
Recipe Notes

Macaroons can be refrigerated for up to a week. The batter can be made ahead of time and refrigerated before baking.