April 1, 2021

Chocolate Covered Coconut Macaroons

Chocolate Covered Coconut Macaroons are addictively delicious cookies. I love these macaroons for several reasons. First of all, these cookies mix up super quick. Secondly, it’s easy to change up the sprinkle colors to fit any holiday or season. And, lastly, they look very impressive and taste great. Really, I cannot emphasize how easy these cookies are to make. And, I love that there is no butter to soften for this recipe. Apparently, I’m a very impatient cook, so quick recipes like this really excite me.

The Equipment I Used

A Food Scale- As always, I recommend weighing your sugar and flour, for perfect results.
A Food Processor- This is very helpful for chopping those almonds.
A Microwave- I used my microwave to melt my chocolate.
Parchment Paper- Line your baking sheets with parchment.
Wax Paper- Use this to dip your macaroons in the chocolate. That way the chocolate won’t stick to the pan.

The Ingredients Needed for Chocolate Covered Coconut Macaroons

Coconut- I used Baker’s sweetened flaked coconut for these cookies.
Almond Extract- Use this for extra almond flavor.
Almonds- I used whole almonds and chopped them in the food processor.
Chocolate Chips- Use your favorite semisweet chocolate chips. I used the Guittard chips, which I think taste the best.
Vegetable Shortening- To help your chocolate adhere to the cookies, mix in some vegetable shortening. I used Crisco.
Flour- To make these kosher for Passover, replace the flour with matzo cake meal.

How I Made my Macaroons

First, I mixed together all the ingredients. I took care to carefully weigh and measure all my ingredients.
Next, I used a rounded measuring tablespoon scoop to mold the macaroons and drop them on the sheet.
Then, I baked the cookies, one sheet at a time.
Finally, I used a spoon to top each cookie with chocolate. And, then I added some sprinkles.

I really enjoyed baking and eating these Chocolate Covered Coconut Macaroons. They’re very yummy, but also so much fun to make.

Chocolate Covered Coconut Macaroons

Coconut and almond macaroons dipped in chocolate and covered in sprinkles.

Print Recipe Pin Recipe

Prep Time 30

Cook Time 40

cooling time 15

Total Time 1 25

Course Dessert

Cuisine American

Servings cookies

Ingredients

⅔ cup granulated sugar (132g)
⅓ cup all purpose flour (40g)
¼ tsp. salt
3 cups sweetened coconut flakes
4 egg whites
1¼ cups finely chopped almonds
1 tsp. almond extract
1 cup semisweet chocolate chips
1 tsp. vegetable shortening
½ cup colored sprinkles

Instructions

Preheat the oven to 325 degrees.
In a large bowl, sift together the sugar, flour, and salt. Then, stir in the coconut.
Add the egg whites and almond extract. Then, add the almonds.
Drop by a rounded tablespoon, one inch apart on two parchment lined baking sheets. Leave one inch between each cookie.
Bake one sheet at a time, for twenty minutes, or until the cookie edges are golden brown.
Let the cookies cool completely on wire racks. Meanwhile, in a small bowl place the chocolate chips and vegetable shortening. Microwave, stirring every ten seconds, until the chips are completely melted.
Place the cookies on wax paper lined baking sheets. Using a spoon, drizzle some chocolate on top of each macaroon. And, add some sprinkles to each one. Let the chocolate harden and then serve.