Chocolate Dipped Coconut Macaroons

Chewy, golden and coconutty, with a chocolate-dipped bottom! 🥥 Chocolate Dipped Coconut Macaroons are pure Christmas magic.

Egg whites, sugar, salt, vanilla and almond extract get whisked frothy, then you fold in shredded coconut and bake little mounds until golden.

Dip the bottoms in melted semi-sweet chocolate and let them set. ✨

Why You’ll Love It

• Chewy and golden. Toasty coconut outside, chewy inside.
• Chocolate bottoms. Every bite gets chocolate.
• Simple ingredients. Coconut, egg whites, sugar and chocolate.
• Vanilla and almond. A lovely flavor combo.
• Pretty on a cookie tray. Golden tops and chocolate bottoms.

Ingredients You’ll Need

• Shredded coconut: One 14 oz bag.
• Sugar and salt: Whisked with the egg whites.
• Egg whites: Four, whisked until frothy.
• Vanilla and almond extract: For flavor.
• Semi-sweet chocolate: Melted for dipping.

You’ll find the exact amounts and steps in the printable recipe card below.

How to Make It

Whisk the egg whites, sugar, salt and both extracts until frothy, then fold in the coconut. Scoop mounds onto a baking sheet and bake until golden, then let them cool. Dip the bottoms in melted chocolate and let them set.

Tips for the Best Chocolate Dipped Coconut Macaroons

• Whisk until frothy. Before folding in the coconut.
• Fold gently. Coat all the coconut.
• Bake until golden. 20 to 25 minutes at 325°F.
• Cool first. Dip only cooled macaroons.
• Let the chocolate set. Before stacking or serving.

Are you a coconut lover? These are for you! 🥥