Coconut Macaroons dipped in chocolate is a holiday recipe we love to make each year. If you love the combination of chocolate and coconut like I do, this recipe will become your go to cookie favorite.
If you want Christmas cookie recipes you have definitely found the right place! We have so many great ones like Hot Cocoa Cookies, Melted Snowman Cookies and Reindeer Poop Cookies. If that doesn’t do it for you, we have the ultimate list of 60+ Best Christmas Cookies.
The Best Coconut Macaroons Recipe
This macaroons recipe is really good on its own, but dip them in chocolate, and it’s a little bite of heaven. Its so simple to make, bakes up beautifully, and you have a great treat when you’re done. You could serve these after dinner with coffee, on top of ice cream, or keep them for yourself as a midnight snack.
How To Make Coconut Macaroons
Ingredients:
- sweetened condensed milk
- egg whites
- vanilla
- coconut
- Chocolate bark
- heavy cream
- chocolate chips
This recipe is pretty simple with just four ingredients in the cookies themselves. Just whip eggs and vanilla together until it peaks, then fold in coconut and sweetened condensed milk.
The chocolate ganache we will dip these in is simply chocolate bark, chocolate chips and heavy cream.
How long will Coconut Macaroons last?
These are definitely a cookie you want to eat after they’re baked as they don’t last very long. If you keep them in an airtight container and refrigerated, you can keep them for about 5 days. Don’t worry, these cookies will be gone in way less than 5 days!
The Best Coconut Macaroons Recipe
Ingredients
- 1 can of sweetened condensed milk - 14 ounces
- 3 egg whites
- 1 Tablespoon of vanilla
- 1 large package of coconut - 14 to 16 ounces
- 4 squares of Chocolate bark - melting chocolate
- 2 Tablespoons of heavy cream
- 1/4 cup of chocolate chips
Instructions
- Line a cookie sheet with parchment paper and preheat the oven to 400.
- In the mixing bowl of a stand mixer, add the egg whites and vanilla, and beat the egg whites until they start to form peaks.
- Remove the mixing bowl, and add the sweetened condensed milk, and coconut, and fold the ingredients together.
- Drop the macaroon mixture onto the parchment paper by the tablespoonful.
- Bake until cookies turn golden brown; about 12 - 15 minutes. (If cookies are not golden brown, leave another minute or two, watching constantly.)
- Remove the cookies from the oven and cool on a wire rack.
- In a microwave safe bowl, place the Chocolate bark and chocolate chips, and melt at 15 second intervals, stirring after each 15 seconds.
- When the chocolate begins to melt, remove it from the microwave, and stir until smooth.
- Add the heavy cream and stir. (If the chocolate is a little thick, place in the microwave and melt for another 10 seconds, remove and stir until smooth.)
- While the chocolate is still warm, dip the bottoms of the coconut macaroons in the chocolate, and place on parchment paper for 1-2 hours or until the chocolate cools and sets on the cookies.
- Remove the cookies from the parchment paper, and serve immediately.
- Store in an airtight container in the refrigerator, for up to 5 days.
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1 thought on “The Best Coconut Macaroons Recipe”
I liked how easy and fun these were to make. The chocolate dip really improved the cookie a lot.