Chocolate Dipped Coconut Macaroons
User Reviews
4.4
Chocolate Dipped Coconut Macaroons
Description
This recipe combines sweetened shredded coconut with either sweetened condensed milk or granulated sugar, whisked with egg whites, vanilla, and almond extract to create a thick, fluffy batter. The mixture is scooped and molded to hold whole almonds in the center before baking until golden on top. After cooling, the bottoms are dipped in melted semi-sweet chocolate and cooled again to set. The choice of sweetened condensed milk produces a denser, chewier macaroon, while granulated sugar yields a lighter texture focused on coconut flavor. The addition of chocolate adds a smooth bittersweet element that complements the sweet coconut and almond center.
Ingredients
- ⅔ cup sweetened condensed milk or granulated sugar
- 3 egg white
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 6 cups coconut 14 ounces, sweetened shredded
- 30-35 almonds if desired, whole
- 1 to 1 ½ cups semi-sweet chocolate chips HERSHEY'S brand
Instructions
- Preheat oven to 350 degrees F.
- Whisk the sweetened condensed milk OR the granulated sugar with the egg whites, vanilla and almond extract until frothy. Stir in the coconut. Let sit for 10 minutes.
- Prepare a baking sheet with parchment paper. Scoop the coconut mixture into a 2-inch scoop, poke a hole in the middle and insert two almonds. Cover the almonds and place the coconut mix on the parchment paper. Repeat.
- Bake for 18-20 minutes or until golden on top. If the cookies spread at the base simply cut away the baked egg white with a sharp knife while the cookies are still hot.
- Transfer the cookies to a cooling rack to cool completely.
- Melt the HERSHEY'S Semi-Sweet Chocolate Chips in a small bowl for 30 seconds in the microwave. Stir. Melt for another 15-20 seconds and stir again until the chocolate melts into itself. Dip the bottoms of the macaroons into the melted chocolate chips, scrape the bottom on the side of the dish and cool on the cooling rack.
Notes
- Sweetened condensed milk creates a denser, chewier macaroon texture compared to granulated sugar.
- Inserting whole almonds inside each scoop adds a crunchy contrast.
- Cool the cookies before dipping in melted chocolate to ensure coating adheres well.
- Remove any spreading at the base by trimming baked egg whites while cookies are still warm.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16-18 cookies
Amount Per Serving
Calories 323 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 323kcal | 16% |
| Carbohydrates | 32g | 11% |
| Protein | 4g | 8% |
| Fat | 20g | 31% |
| Saturated Fat | 15g | 75% |
| Cholesterol | 5mg | 2% |
| Sodium | 116mg | 5% |
| Potassium | 279mg | 6% |
| Fiber | 3g | 12% |
| Sugar | 28g | 56% |
| Vitamin A | 42IU | 1% |
| Vitamin C | 1mg | 1% |
| Calcium | 57mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.4
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