These dense and chewy coconut macaroons are dipped in dark chocolate for the ultimate decadent treat, and they also feature a fun crunchy surprise in the center!
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“This is the second day in a row I have made these awesome macaroons for Passover. I went to a dinner party last night, a big hit. Tonight for my family.” -Deborah, FoodieCrush reader
This post is part of series of partnered posts with Hershey’s.
Homemade Macaroons Are Made EVEN BETTER by Dipping Them in Chocolate
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 coconut 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 with this easy recipe.
Enjoy!
Heidi’s Tip: Using Sweetened Condensed Milk vs Granulated
Sweetened condensed milk: Using this as your sweetener creates a denser, chewier coconut macaroon. The condensed milk version also browned a bit more and held its shape a tad better.
Granulated sugar: Delivers more of the pure coconut flavor, with a lighter and flakier bite.
The 7 Main Ingredients
The full recipe, with amounts, can be found in the recipe card below.
- Sweetener of choice — You can make this coconut macaroon recipe with either sweetened condensed milk OR granulated sugar.
- Egg whites — This is what binds the cookies together.
- Vanilla extract — Complements the coconut flavor.
- Almond extract — Gives the macaroons a sweet, nutty flavor.
- Sweetened shredded coconut — Super fresh flaked, sweetened coconut is the essence of this dessert. If you use old coconut, the taste won’t be the same. And don’t even try making these coconut macaroons with unsweetened coconut. (Trust me, now’s not the time to be healthy!)
- Whole almonds — I like to hide a few almonds in the center of each chocolate covered macaroon for added crunch. (If you’d prefer to omit the almonds in the center of the coconut macaroons, you’re welcome to leave them out.)
- HERSHEY’s semi-sweet chocolate chips — I prefer using semi-sweet chocolate or something even darker since the coconut macaroons are quite sweet as is. You need a rich, dark chocolate to balance out the sweetness of the cookies.
Heidi’s Tip: My family enjoys many Hershey’s products, including the traditional Hershey’s Milk Chocolate, which is made 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.
How to Make Chocolate Dipped Coconut Macaroons
- Mix it all together. Egg whites are mixed with sweetener (either sweetened condensed milk or granulated sugar), a bit of vanilla and almond extract, and then everything gets 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.
- Scoop into mounds. Sure, these cookies are bite-sized, but they’re hardly one-bite desserts. I use a 2-inch scoop for each macaroon.
- Stuff with almonds. There’s one surprise ingredient to these macaroons. Almonds! Since Almond Joy candy bars are my favorite, I couldn’t resist placing two whole almonds in each cookie.
- Dip in melted chocolate. After the coconut macaroons have baked and cooled, they get dunked in melted Hershey’s semi-sweet chocolate chips.
Heidi’s Tip: I prefer melting my chocolate chips in the microwave. I do 30 seconds, stir, and microwave for another 15 seconds or so. The chips may still look solid, but with a sturdy stirring they will melt and meld into one another to make for perfect dipping.
If you make this recipe, please let me know! Leave a ⭐️⭐️⭐️⭐️⭐️ rating below, leave a comment to tell us what you think, and tag me on Instagram @foodiecrush.
Chocolate Dipped Coconut Macaroons Recipe
Ingredients
- 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 1 ½ cups HERSHEY’S Semi-Sweet Chocolate Chips
Instructions
- Preheat oven to 350ºF.
- 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
Nutrition
More Easy Cookie Recipes You’ll Love
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This post is part of series of partnered posts with Hershey. As always, thank you for reading and supporting companies I partner with, which allows me to create more unique content and recipes for you. There may be affiliate links in this post of which I receive a small commission. All opinions are always my own.
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