Chocolate Dipped Coconut Macaroons

Sunday , 15, December 2013 Leave a comment

Chocolate Coconut Macaroons


  • 14 oz. Sweetened  Coconut…shredded..about 5 cups
  • 14 oz. Sweetened Condensed Milk
  • 1 tsp. Vanilla extract
  • 2 extra-large Egg Whites… at room temperature
  • 1/4 tsp. kosher Salt
  • 6 oz. Chocolate for dipping


  • Preheat oven to 325 degrees
  • In a large bowl..combine Coconut..Condensed Milk..Vanilla
  • Whip Egg Whites and Salt on high until medium firm peaks form.
  • Carefully fold Egg Whites into Coconut mixture.
  • Drop 1 tbsp. size balls onto parchment lined cookie sheet.
  • Bake for 25 – 30 mins or until golden brown.
  • Cool completely on wire rack.
  • Melt Chocolate according to package directions.
  • Dip the bottom of each Macaroon in melted Chocolate.
  • Place on new parchment lined cookie sheet..refrigerate 20 mins. to set Chocolate.
  • Store in an air tight container up to 7 days.

Recipe adapted from Barefoot Contessa

Chocolate Dipped Coconut Macaroons


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