Chocolate Dipped Coconut Macaroons
Easy to make and hard to resist, these chocolate dipped coconut macaroons are sure to satisfy your sweet tooth. Chewy on the inside and crispy on the outside, these gluten-free cookies are perfect for anyone crazy about coconut.
There’s no crying in baseball, Tom Hanks said it so it must be true. It certainly seems like a legitimate mandate to me. You can’t hit a baseball torpedoing toward you at a hundred miles an hour if your eyes are too welled with tears to see.
Bawling has no place in America’s pastime, but there’s always a time and place for it in my kitchen. I try to keep my tears in my eyes where they belong but today they tracked down my cheeks and plopped right into a bowl of curdled mascarpone.
Side note: Do not mispronounce it MARS-capone in my presence or I will slap you until you’re crying, too.
I’m from Pennsylvania so I’d understand if Philadelphia’s cream cheese copped an attitude like a Northerner, but Italy’s cream cheese? Fugetaboutit! Mascarpone is just plain rude. What’s more, I spent eight bucks on a tiny tub of that European crap only to have it curdle up on me the instant I whipped it with cold cream.
You broke my heart, mascarpone; you broke my heart.
How was I supposed to know Italian cream cheese is prone to curdling for half a dozen reasons including if you look at it the wrong way? Screw that. I trashed the mascarpone, dried my mascara-smeared eyes then decided to make coconut macaroons, a dessert with American citizenship.
Or so I thought.
Imagine my surprise when I googled the origin of macaroons and learned, like mascarpone, they’re also from Italy of all freaking places. Surely that entire boot-shaped country is conspiring against me today.
To clarify, coconut macaroons only have five ingredients and none of them are drama queens. In fact, I was able to prep the cookie batter in fifteen minutes without crying a single time. Although, taking a bite of a soft, chewy macaroon after it was dipped and drizzled with dark chocolate did bring a tear of happiness to my eye.
Easy to make and hard to resist, these chocolate dipped coconut macaroons are sure to satisfy your sweet tooth. Moist and chewy on the inside and crispy on the outside, these gluten-free cookies are perfect for anyone crazy about coconut.
Before sharing the recipe, here are a few tips and tricks to help you out when making Chocolate Dipped Coconut Macaroons:
Ingredient Tips and Tricks
Pulse shredded, sweetened coconut in the food processor for 30 seconds before measuring. In short, fine shreds are key to a delicate coconut macaroon consistency.
Ghirardelli’s 72% Cacao bar is my go-to dark chocolate for dipping and also drizzling these coconut macaroons.
Preparation Tips and Tricks
Whisk eggs whites, sugar and vanilla with a whisk attachment on your electric mixer until frothy. Consequently, under mixing will result in a wet, soupy batter.
Storage and Freezing Tips
Place macaroons in an airtight container then store at room temperature up to 3 days or in the refrigerator up to a week.
Place macaroons in an airtight container then freeze up to 3 months. Thaw overnight in the refrigerator before serving.
I hope you enjoy this recipe for Chocolate Dipped Coconut Macaroons. Please leave a comment and rating at the bottom of this blog when you try it for yourself. Don’t forget to tag @whiskingwolf on social media so I can drool over your pics on Instagram.
Finally, if you love coconut desserts then check out my recipe for Dark Chocolate Coconut Rum Truffles. With a fudgy coconut center and rum aplenty, these no-bake confections are a favorite of partygoers and pirates.
Chocolate Dipped Coconut Macaroons
Ingredients
- 4 large egg whites room temperature
- 1/2 cup granulated sugar
- 1 tsp vanilla pure
- 4 1/2 cups sweetened, shredded coconut pulsed in food processor
- 8 ounces dark chocolate bars chopped
Instructions
- Preheat oven to 325 degrees. Line a baking sheet with parchment and set aside.
- Using an electric mixer with a whisk attachment, beat egg whites, sugar and vanilla until frothy. (Approximately 2 minutes).
- Pulse shredded coconut in a food processor for 30 seconds. Note: coconut needs to measure 4 1/2 cups after pulsing.
- Fold coconut into egg white mixture, stirring with a rubber spatula until moistened.
- Using your hands or a large cookie scoop, shape mixture into balls and space one inch apart on prepared baking sheet.
- Bake for 10 minutes, rotate pan and bake for an additional 8 to 10 minutes or until tips and edges begin to lightly brown.
- Cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- Melt chocolate in a heat-safe bowl in the microwave in 30 second intervals until melted and smooth. Dip bottoms of macaroons in chocolate then place on parchment-lined baking sheet. If desired, drizzle tops with melted chocolate. Refrigerate to set.
- Store chocolate dipped coconut macaroons in an airtight container at room temperature up to 3 days or in the refrigerator up to 1 week.
- Macaroons can be frozen in an airtight container up to 3 months. Thaw overnight in the refrigerator.
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