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I LOVE coconut, I can’t think of anything I’ve ever had coconut in and wished it wasn’t there!  Macaroons are such a wonderful way to showcase coconut and who doesn’t like coconut and chocolate?  I mean really, there might not be a better combination.

These cookies were “born” during one of my “desperate” baking moments.  The kind I have every now and then, when I just HAVE to bake.  On this particular day I felt like making something quick and simple (read: nothing that required my stand mixer and beating butter and sugar for minutes and minutes.)  Little did I know it would begin a quest of sorts, to create the perfect (for now!) macaroon.

These macaroons are drier than a typical macaroon, and a bit less sweet (before you add the chocolate.)  I have had a few macaroons in the past that literally hurt my teeth because they were so sweet, these are not like that.  Another bonus, they are gluten-free, but delicious for us gluten eaters too!

Lastly, these cookies are really pretty.  They look special and make great “end of the school year” gifts for teachers or an impressive dessert to take to a potluck or social event.  The great thing is, besides looking and tasting amazing, you can make them a few days in advance and they store great in the refrigerator in an airtight container.  So next time you need something special, don’t buy it, make these, you won’t be sorry!

Chocolate Dipped Macaroons

  • Macaroons

  • 5 cups flaked coconut (unsweetened)
  • 1/2 tsp. baking powder
  • 1/2 tsp. salt
  • 2 eggs
  • 1 cup brown sugar
  • 1/2 cup milk
  • 1 1/2 tsp. vanilla
  • 1 tsp. almond extract

  • Chocolate Dipping Sauce

  • 1 cup bittersweet chocolate chips
  • 3 Tbs. butter
  • 1/2 tsp. vanilla
  • 1 1/2 Tbs. half and half

In a large bowl stir together the unsweetened flaked coconut, baking powder, and salt.  In a medium bowl mix the eggs, brown sugar, milk, and extracts together until well combined.  Combine the wet ingredients with the coconut mixture.  Mix well until the coconut is evenly moistened.  Cover the dough and refrigerate for at least 1 hour or overnight.  (This is to firm up the dough and make forming the cookies easier.)

Preheat the oven to 350 degrees.  Prepare a cookie sheet with parchment paper or a silicone baking mat.  Form about 1 1/2 Tbs. sized balls of dough (I use a cookie scoop and really pack the dough together in the scoop to help the dough stay together.)  Place the balls on the cookie sheet.  They do not spread while baking so you can fit a lot on one cookie sheet.  Bake for 11-13 minutes, or until the cookies are lightly browned on top.  Remove to a cooling rack and let the cookies cool, 10-15 minutes.

After all the cookies have baked and cooled prepare the chocolate.  Either in a small sauce pan on the stove or in a small microwave safe bowl, combine the chocolate chips, butter, vanilla, and half and half.  Heat until the chocolate has melted completely and is smooth.  Taking a cookie dip half into the chocolate sauce and immediately place on a wax paper lined cookie sheet.  Repeat with the remaining cookies.

Place the cookies in the refrigerator for at least 30 minutes to let the chocolate firm up.  Once the chocolate has firmed serve cookies or move them into an airtight container and refrigerate.  Remove the cookies at least 15 minutes before serving to let them soften up.

If you want to “drizzle” the macaroons with chocolate place some of the chocolate sauce in a plastic bag.  Snip off a very small corner of the bag and gently squeeze the chocolate out of the hole to decorate the cookies.