Chocolate-Dipped Coconut Macaroons

The best Coconut Macaroons ever – crunchy on the outside, tender and coconutty inside and enrobed in dark chocolate – simply heavenly!  This recipe is adapted from a recipe found in Gourmet Magazine, as seen on

  • Store macaroons in an airtight container. They also keep well in the freezer when wrapped tightly.
  • Author: Laura
  • Prep Time: 15 mins.
  • Cook Time: 25 mins.
  • Total Time: 40 minutes
  • Yield: 34-36 Macaroons 1x
  • Category: Cookies
  • Method: Baking


Units Scale
  • 9 Large Egg Whites
  • 2 1/3 c (462g) Granulated sugar
  • 1 heaping teaspoon Kosher Salt, or 1/2 heaping teaspoon table salt
  • 1 Tablespoon Natural Vanilla Extract
  • 1/2 teaspoon Almond Extract
  • 114 0z. Bag Sweetened, Flaked Coconut (5 1/3 cups)
  • 3/4 cup All Purpose flour
  • 810 oz. Fine-quality Bittersweet Chocolate, (or chocolate chips)


  1. In a 3-quart saucepan, stir together the egg whites, sugar, salt, vanilla and almond extracts.  Then add coconut, and stir until well-mixed. Then sift in the flour, and stir again. Over moderate heat, cook 5 minutes, stirring constantly. The mixture should thicken slightly and get bubbly. Increase heat to medium-high, and continue to stir until mixture thickens and begins to visibly pull away from the sides and bottom of the pan, about 3-5 minutes more.
  2. Transfer thickened mixture to a bowl, and cool slightly. Cover its surface with plastic wrap, and chill until the mixture is just cold. This takes quite a while, maybe a couple of hours. (I admit I usually wait maybe 60-90 minutes, and scoop and bake room temperature macaroon with no problem (!).
  3. Preheat oven to 325F (or 300F for Convection/Fan). Using a 1/2 oz (1 Tablespoon or 15ml) scoop, scoop the dough onto a buttered or parchment-lined baking sheet, leaving 2 inches between scoops. Bake until golden. In my (convection) oven, this took 24 minutes. In a conventional oven, they may be golden around 25-26 minutes. Transfer to a cooling rack.
  4. When macaroons are cool, chop the chocolate. Set a metal or glass bowl over a pan of simmering water, and melt the chocolate, stirring occasionally, until smooth. Dip the macaroons into the melted chocolate, one at a time, coating them halfway. Transfer the dipped macaroons to a parchment- or foil-lined tray. Refrigerate until the chocolate is set.


These Macaroons keep in an airtight container in the refrigerator for a week or so.  If kept in the freezer, they will last longer, just be sure to take them out 30 minutes prior to serving.


Keywords: Chocolate Dipped Coconut Macaroons, coconut, macaroons, Macaroon recipe

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