Dark Chocolate Dipped Macaroons
User Reviews
4.9
111 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
1 hr 20 mins
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Total Time
1 hr 35 mins
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Servings
36 servings
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Calories
119 kcal
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Course
Dessert
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Cuisine
Middle Eastern
Dark Chocolate Dipped Macaroons
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Dark Chocolate Dipped Macaroons are chewy coconut cookies made from unsweetened shredded coconut, potato starch, sugar, salt, egg whites, and vanilla. After the coconut mixture rehydrates and is baked to a golden finish, some macaroons are dipped in melted dark chocolate for a rich contrast. These macaroons are tender with a subtly sweet coconut flavor and a crisp, chewy texture enhanced by the chocolate coating.
Description
These macaroons start with unsweetened shredded coconut combined with potato starch, sugar, and salt for structure and sweetness. Whisked egg whites and vanilla fold into the coconut mixture until evenly moistened, then the batter rests for 20-30 minutes to allow coconut to rehydrate fully. Baking at 325°F produces cookies that hold together despite the delicate batter, with slightly crisp edges and a chewy center.
Once cooled, some macaroons are dipped in dark chocolate that adds a smooth bitterness complementing the coconut's natural sweetness. The contrast of textures between the chewy coconut base and firm chocolate coating makes for an appealing bite.
Handling the batter gently when scooping and shaping preserves the macaroons' shape, and using wet fingers to smoothing tops prevents cracking. These cookies can be made on multiple baking sheets with parchment for easy cleanup and even baking.
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Ingredients
- 2 1/2 cups coconut dried, unsweetened, shredded
- 1 1/2 tablespoons potato starch
- 1/2 cup sugar
- 1/4 teaspoon salt
- 4 large egg white
- 1 teaspoon vanilla
- 13 ounces dark chocolate divided
Instructions
- In a large mixing bowl, use a fork to stir together the shredded coconut, potato starch, sugar and salt till well blended. Break up any chunks of potato starch with the fork.
- In a smaller bowl, whisk together the egg whites and vanilla till frothy.
- Pour the egg white mixture into the dried coconut mixture. Use the fork to stir the batter together, making sure the coconut is fully and evenly moistened by the egg whites. Let the mixture sit for 20-30 minutes while the coconut rehydrates.
- Preheat oven to 325 degrees F. Stir the batter again with a fork. Line a baking sheet with parchment or with a Silpat. Scoop up the batter in tablespoonfuls and drop them onto the baking sheet, evenly spaced. They won’t spread, so you can bake them fairly close together.The batter will be delicate… it won’t “hold” together the way a cookie dough does, but as they bake they’ll stick together and solidify. When you’ve dropped all of the batter onto your baking sheets, use wet fingers to gently shape the macaroons into rough domes or haystacks. Don’t worry, they’re not supposed to be perfect.
- Bake the macaroons for 20-25 minutes till the bottom edges turn golden and the tips of the coconut shreds start to brown. Remove from the oven. Don’t over-bake or they will become dry.
- Let the macaroons cool directly on the baking sheet before moving them. Trying to move them too soon will cause them to crumble.
- When the macaroons have cooled completely, you can dip and decorate them. First, place them on a flat surface lined with parchment paper. Melt 9 oz dark chocolate, either in the microwave or in a double boiler. I melt mine in the microwave at 50% power for 1 minute, stir, then continue to melt in 15 second bursts at 50% power till the chocolate becomes smooth.Grasp each macaroon at the top and dip the wider base into the melted chocolate, twisting it into the chocolate and coating it about 1/4 inch up the sides.
- Pull macaroon up and let excess chocolate drip back into the bowl (you may need to "help" the excess off with your finger), then place the dipped macaroon onto the flat parchment. Repeat for remaining macaroons.
- When all the macaroons have been dipped, melt the remaining 4 oz dark chocolate and scoop it into a sealing bag (reusable or disposable). Gently squeeze all of the chocolate to one lower corner of the bag, then close the top of the bag, leaving a small gap so it's not completely sealed shut and air can escape. In the corner where you've pushed the melted chocolate, use scissors to snip a very small corner off of the bag. You'll be able to squeeze a small, thin stream of chocolate through this whole. Drizzle the tops of the macaroons with the chocolate, making a zig-zag motion to decorate.
- Once the macaroons have been decorated, allow them to dry. Depending on the weather or temperature in your home, this can take several hours up to overnight. To speed the process, decorate macaroons on a parchment-lined tray and place them in the refrigerator; the chocolate will firm up faster that way.
- Once the macaroons are completely dry, store them in a sealed Tupperware container in single layers divided by parchment or wax paper. A sealed container is very important, it will keep the macaroons moist and stop them from drying out. Store at room temperature for up to 4 days, or in the refrigerator for 7 days or longer.
Notes
- Use parchment paper or a silicone baking mat to prevent sticking while baking.
- Let the coconut mixture rest to fully rehydrate for improved texture.
- Wet your fingers when shaping to gently smooth the macaroons without breaking them.
- Dipping cookies in dark chocolate adds flavor contrast and an elegant finish.
- Two baking sheets allow baking multiple batches evenly without overcrowding.
Nutrition Information
Show Details
Calories
119kcal
(6%)
Carbohydrates
9g
(3%)
Protein
1g
(2%)
Fat
8g
(12%)
Saturated Fat
6g
(30%)
Sodium
27mg
(1%)
Potassium
120mg
(3%)
Fiber
2g
(8%)
Sugar
5g
(10%)
Vitamin A
5IU
(0%)
Vitamin C
0.1mg
(0%)
Calcium
10mg
(1%)
Iron
1.4mg
(8%)
Nutrition Facts
Serving: 36servings
Amount Per Serving
Calories 119 kcal
% Daily Value*
| Calories | 119kcal | 6% |
| Carbohydrates | 9g | 3% |
| Protein | 1g | 2% |
| Fat | 8g | 12% |
| Saturated Fat | 6g | 30% |
| Sodium | 27mg | 1% |
| Potassium | 120mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 5g | 10% |
| Vitamin A | 5IU | 0% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 10mg | 1% |
| Iron | 1.4mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
111 reviews
Excellent
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