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Triple Coconut Macaroons Chocolate Dipped Coconut Macaroon Recipe

Indulge in these irresistible Triple Coconut Chocolate-Dipped Macaroons! This Cook's Illustrated recipe elevates the classic macaroon with a delightful triple coconut texture and a rich, decadent chocolate coating. Made with unsweetened desiccated coconut (easily substituted with sweetened coconut flakes – see tips!), these chewy treats are perfectly balanced in sweetness and will impress even the most discerning dessert lover. Learn how to achieve the perfect chocolate dip using our easy two-stage melting technique. Get ready for a coconut-chocolate explosion!

Prep Time 25 mins
Cook Time 35 mins
Calories 159.8 kcal
Protein 2g
Rating 4.5 (4 Reviews)
Triple Coconut Macaroons Chocolate Dipped Coconut Macaroon

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Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Triple Coconut Macaroons Chocolate Dipped Coconut Macaroon

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How to Make Triple Coconut Macaroons Chocolate Dipped Coconut Macaroon

  1. Preheat oven to 375°F (190°C). Adjust oven racks to upper-middle and lower-middle positions.
  2. Line two baking sheets with parchment paper and lightly grease with nonstick spray.
  3. In a small bowl, whisk together 1 (13.5 ounce) can cream of coconut (be sure to shake well!), 1/4 cup light corn syrup, 2 large egg whites, 1 teaspoon vanilla extract, and a pinch of salt.
  4. Set aside.
  5. In a large bowl, combine 2 cups unsweetened desiccated coconut (or 3 cups sweetened shredded coconut – see recipe notes for adjustments) and 1 cup sweetened shredded coconut. Toss to combine, breaking up any clumps.
  6. Pour the wet ingredients into the coconut mixture and mix with a rubber spatula until evenly moistened.
  7. Chill the dough for 15 minutes.
  8. Drop heaping tablespoons (about 1/4 cup for larger macaroons) of batter onto the prepared baking sheets, spacing them about 1 inch apart. Gently shape into loose haystacks.
  9. Bake for 15 minutes (20 minutes for larger macaroons), rotating baking sheets halfway through, ensuring even browning. Bake until light golden brown.
  10. Cool on baking sheets for 2 minutes before transferring to a wire rack to cool completely.
  11. Once completely cool (about 30 minutes), prepare the chocolate dip.
  12. Line two baking sheets with parchment paper.
  13. Melt 8 ounces semi-sweet chocolate in a heatproof bowl set over a pan of almost simmering water, stirring occasionally until smooth.
  14. Remove from heat and stir in 2 ounces of remaining semi-sweet chocolate until smooth.
  15. Dip the bottom and sides of each macaroon into the melted chocolate, scraping off any excess. Place on prepared baking sheets.
  16. Refrigerate for 15 minutes until chocolate sets.

Nutrition Information (Approximate per serving)

Sodium

5 g

Sugar

63g

Fat

41g

Carbs

6g

Recipe Tags (Choose a tag and find related recipes!)

60 Minutes Or Less Time To Make Course Main Ingredient Preparation For Large Groups Low Protein Drop Cookies Desserts Fruit Cookies And Brownies Nuts Dietary Low In Something Coconut Number Of Servings