Chocolate Dipped Coconut Macaroon Cookies

  • Serves: Makes 35 1-inch cookies
  • Baking Temp (degrees F): 350
  • Views: 12309
  • Comments: 36

Cookies and photo by beeonkah © Sarah Phillips 

I always use this recipe. I LOOOOOOOVE macaroons! This cookie tastes like an "Almond Joy!" or as we renamed as "Jump for Joys"!

4 cups sweetened flaked coconut
1/2 cup sugar
pinch of salt

3 large egg whites
1 teaspoon vanilla extract
1/2 teaspoon almond extract

2 tablespoons unsalted butter, melted and cooled

8 ounces dark chocolate, chopped in 1/4-inch size pieces or chocolate chips
1 teaspoon shortening
1/2 cup chopped almonds, toasted; chop and measure, then toast

Make cookie dough:
2. In a medium size bowl, mix together the coconut, sugar and salt.

3. In a small bowl lightly beat the egg whites with the vanilla and almond extracts. Add to the coconut mixture and stir.

4. Then, add to the melted and cooled butter to the coconut / egg white mixture. Mix together well.

5. Cover and refrigerate for an hour or more.

Form cookies and bake:
1. Position an oven shelf in the middle of the oven. Preheat oven to 350 degrees F. Line baking sheets with parchment or a silpat nonstick mat (preferred). You may also use aluminum foil.

2. Moisten hands with cold water and grab a heaping tablespoon(or more if you want them big) of the mixture and form into a haystack shape.
Press the mixture together firmly so it doesn't fall apart (this is important).

3. Place on the prepared baking sheet about an inch apart.

4. Bake till tops are golden brown, about 15 minutes.

5. Let cool on baking sheet, till they set up a bit. If you try to move them while hot, they will break apart.

6. Move to a wire cake rack to finish cooling.

Dip cookies in chocolate:
1. Melt chocolate and shortening together in the top of a double boiler until almost melted. Remove and stir until melted and smooth.

2. When the chocolate has cooled to tepid (about 100 degrees F), dip 1/2 of cookie in melted chocolate. Then, sprinkle the chocolate with the cooled and toasted chopped nuts.

3. Place dipped cookies on baking sheet lined with foil and set aside till chocolate hardens. You can do the dipping assembly-line better that way. Grab, dip, sprinkle, place, EAT.

Store cookies in an airtight container for a few days. They freeze well for a month or more.

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