These dense and chewy macaroons are dipped in dark chocolate for the ultimate decadent treat, and they also feature a fun crunchy surprise in the center!
Chocolate. It’s one of my favorite ingredients in the kitchen. This post is part of series of partnered posts with Hershey. As always, thank you for reading and for supporting companies I partner with, which allows me to create more unique content and recipes for you.
She dunks everything she eats.
She takes after her great grandmother, and her grandfather—whom she never met.
Toast in eggs. California rolls in her ramen broth. And last week? Her cheeseburger in milk. Things might be getting out of hand. But, I must say, I appreciate my daughter’s adventurous palate.
It was no surprise then, that when I was telling her about my cravings for coconut macaroons, her head went straight to dipping my favorite cookie into chocolate.
It was a no brainer in my head, too.
Late night eats are what led me to discover my favored version of the coconut macaroon. Band watching and cocktails in the Kibitz Room always led to slurping a bowl of matzo ball soup—I’ll take mine mish-mosh style with rice, kreplach and noodles please!—at Los Angeles’ famed Canter’s Deli. I could never leave without browsing the dessert cases and trays and trays of cookies, bars and brownies.
But there was only one sweet treat I could never resist leaving without. The chocolate dipped coconut macaroon.
I like my macaroons dense and chewy. You might like them light and flaky. I’m giving you the keys to the kitchen to make them either way.
The only difference in the chewy version is sweetened condensed milk in place of granulated sugar. The condensed milk version browned a bit more and held their shape a tad better. But the sugar version delivered more of the pure coconut flavor.
I’ve given you both options to choose from in the recipe below. Make it your own! Just don’t miss dipping them in HERSHEY’S Semi-Sweet chocolate.
My family enjoys many Hershey’s products including the traditional HERSHEY’S Milk Chocolate, which is make with fresh milk from local farms in the Hershey, PA area. Proximity to these dairy farms is the reason the company was founded in the region, with Hershey and its farming partners still demanding the same quality today that the company was founded on.
Nutritionists check the cows feed to ensure they’re being fed the right feed to produce quality milk. Steps and checks are taken to assure the cows are safe and healthy and treated humanely. And finally, fresh milk is delivered directly to Hershey where rounds of tests and assurances meet Hershey’s standards and the chocolate is made.
Check out this video explaining more about Hershey’s quality milk practices.
About the Recipe
Super fresh flaked, sweetened coconut is the essence of this dessert. If you use old coconut, the taste won’t be the same.
Egg whites are mixed with sweetener, either sweetened condensed milk or granulated sugar, a bit of vanilla and almond extract and mixed together. The egg white mixture should coat the coconut, not drown it. If your coconut is swimming in the coating, stir in more coconut as needed.
Sure, these cookies are bite size but they’re hardly one-bite desserts. I use a 2-inch scoop for each macaroon.
The chocolate base of these coconut macaroons is the gilded lily of this sweet treat. HERSHEY’S Semi-Sweet Chocolate Chips are melted for 30 seconds in the microwave, stirred, and then put in the microwave for another 15 seconds or so. The chips may still look solid, but with a sturdy stirring, will melt and meld into one another to make for perfect dipping.
There’s one surprise ingredient to these macaroons. Almonds! Since ALMOND JOY candy bars are my favorite (check out this German Chocolate Brownie Pie as evidence,) I couldn’t resist placing two whole almonds in each cookie. Surprise!
- ⅔ cup sweetened condensed milk OR granulated sugar
- 3 egg whites
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 6 cups sweetened shredded coconut (14 ounces)
- 30-35 whole almonds (if desired)
- 1 to 1½ cups HERSHEY'S Semi-Sweet Chocolate Chips
- 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.
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Have a great day, and make something good.
This post is part of series of partnered posts with Hershey. As always, thank you for reading and for supporting companies I partner with, which allows me to create more unique content and recipes for you. All opinions are always my own.
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