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Homemade Chocolate Covered Coconut Macaroons photo

Chocolate Covered Coconut Macaroons

These Chocolate Covered Coconut Macaroons are so easy to make! Chewy coconut and rich chocolate come together for a delightful treat.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 24 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Macaroons:
  • 4 cups sweetened flaked coconut
  • scant 1 cup granulated sugar
  • 1 teaspoon orange zest
  • 4 large egg whites at room temperature
  • 3/4 teaspoon pure almond extract
  • 1/4 teaspoon salt
  • 1 cup bittersweet chocolate chopped
  • 1 tablespoon coconut oil
  • 1/4 teaspoon sea salt
  • 1/2 cup shelled pistachios chopped or whole (for decoration; optional)

Equipment

  • Baking sheet
  • Mixer
  • Mixing bowls
  • Double boiler or microwave-safe bowl
  • Spoon or cookie scoop

Method
 

Method:
  1. Step 1: Preheat Your Oven - Preheat your oven to 325°F (160°C). This ensures that your macaroons bake evenly and achieve that perfect golden color.
  2. Step 2: Prepare the Baking Sheet - Line a baking sheet with parchment paper. This will prevent the macaroons from sticking and make cleanup a breeze.
  3. Step 3: Combine Coconut and Sugar - In a large mixing bowl, combine the sweetened flaked coconut, granulated sugar, and orange zest. Stir until well mixed.
  4. Step 4: Whip the Egg Whites - In a separate bowl, use a mixer to whip the egg whites until they form soft peaks. This usually takes about 2-3 minutes on medium speed.
  5. Step 5: Add Flavorings and Salt - Gently fold in the almond extract and salt into the whipped egg whites. Be careful not to deflate the egg whites too much.
  6. Step 6: Combine Mixtures - Carefully fold the coconut mixture into the egg white mixture until just combined. The goal is to maintain the airy structure while incorporating all the ingredients.
  7. Step 7: Scoop the Mixture - Using a spoon or cookie scoop, drop heaping tablespoons of the mixture onto the prepared baking sheet, leaving space between each mound.
  8. Step 8: Bake - Bake in the preheated oven for about 20-25 minutes or until the tops are lightly golden. Keep an eye on them to prevent over-baking.
  9. Step 9: Cool - Remove from the oven and allow the macaroons to cool on the baking sheet for about 10 minutes before transferring them to a wire rack to cool completely.
  10. Step 10: Melt the Chocolate - While the macaroons cool, melt the chopped bittersweet chocolate and coconut oil together using a double boiler or microwave until smooth and glossy.
  11. Step 11: Dip the Macaroons - Once the macaroons are completely cool, dip the bottoms into the melted chocolate, letting the excess drip off. Place them back on the parchment-lined baking sheet.
  12. Step 12: Add Finishing Touches - Sprinkle a tiny bit of sea salt on top of each chocolate-dipped macaroon and, if desired, garnish with chopped or whole pistachios for a pop of color and crunch.
  13. Step 13: Set - Allow the chocolate to set at room temperature or place the baking sheet in the refrigerator for faster setting.

Notes

  • Feel free to customize with different extracts or toppings.
  • For a nut-free version, use vanilla extract instead of almond extract.
  • Store in an airtight container for up to 5 days at room temperature.