Name: Chocolate Dipped Coconut Macaroons
Prep time: 10 min
Cook time: 25 min
Total time: 50 min
Yield: 2
Ingredients: 5 cups sweetened shredded coconut; 3 egg whites; 2/3 cup white sugar; 1 teaspoon vanilla extract; Pinch of salt; 10 ounces chocolate melting wafers

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CHOCOLATE DIPPED COCONUT MACAROONS – These indulgent little coconut cookies are golden crispy on the outside, rich and chewy on the inside, then finished off with sweet chocolate.

Chocolate Dipped Coconut Macaroons are an absolute delight. To quote my husband, “they’re indulgent, but not sinful.”

They’re irresistible, but also pretty. I’m already planning to make these again soon, and hopefully when more people are home so that I don’t eat so many myself.

What’s also great about these delicious little cookies is that they are easily made dairy free. Simply choose dairy free chocolate for dipping.

I recommend using dairy free chocolate chips. Add 2 cups of chocolate chips and 1 tablespoon of coconut oil to a microwaveable bowl. Heat 30 seconds at a time, stirring after each increment, until the chocolate is melted and smooth.

Not a chocolate fan? Chocolate Dipped Coconut Macaroons are also delicious without the chocolate.

Store in an airtight container for 2-3 days.

Do you love chocolate and coconut? Try my Triple Coconut Truffles or Pastry Shop Samoas Bars.

Here’s what you need to make Chocolate Dipped Coconut Macaroons…

Sweetened shredded coconut
Egg whites
White sugar
Vanilla extract
Salt
Chocolate melting wafers

Chocolate Dipped Coconut Macaroons

Yield: 2 dozen

Prep Time: 10 minutes

Cook Time: 25 minutes

Cool Time: 15 minutes

Total Time: 50 minutes

CHOCOLATE DIPPED COCONUT MACAROONS - These indulgent little coconut cookies are golden crispy on the outside, rich and chewy on the inside, then finished off with sweet chocolate.

Ingredients

5 cups sweetened shredded coconut
3 egg whites
2/3 cup white sugar
1 teaspoon vanilla extract
Pinch of salt
10 ounces chocolate melting wafers

Instructions

Preheat oven to 350.
Line 2 (18x13) baking sheets with parchment paper, and spray with cooking spray.
In a medium-sized bowl add the shredded coconut and break up any clumps.
In a small bowl add the egg whites, sugar, vanilla, and salt. Whisk until light and foamy.
Add the egg mixture to the measured out shredded coconut. Carefully fold it in until fully combined. Do not overmix.
Using a 2 tablespoon-sized scoop, portion out the batter onto the cookie sheets. The batter will be pretty delicate. Use damp fingers to carefully reshape any scoops that need reshaped.
Place both cookie sheets in the oven. Bake for 18-25 minutes until the cookies begin to turn golden-brown on top. Halfway through baking rotate the cookie sheets back to front, and trade the top and bottom cookie sheets.
Let cookies cool completely on the cookie sheets.
Once the cookies are completely cooled melt the chocolate melting wafers according to package directions.
Dip the cookies into the chocolate and set aside on parchment paper.
With the remainder of the chocoate, pipe stripes on top of the cookies. Let the cookies rest until the chocolate has fully solidified.

Nutrition Information:

Yield: 24 Serving Size: 1
Amount Per Serving: Calories: 174Total Fat: 9gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 3mgSodium: 77mgCarbohydrates: 23gFiber: 2gSugar: 19gProtein: 2g

Nutritional information is provided as a courtesy and is only an estimate.