Cakes n bakes

Chocolate Dipped Coconut Macaroon


Sweetened shredded coconut- 11/2 cup

All purpose flour– 1/4 cup

Sugar– 1/2 cup

Egg whites– 2

Vanilla essence– 1/2 Tsp

Salt- 1/8 tsp

For chocolate dipping:

Heavy cream- 1/2 cup

Dark chocolate/ semi- dark chocolate -14 oz


In a heatproof bowl, placed over a pan of warm water, whisk both egg white and sugar. Remove from heat when the mixture is warm to touch and creamy.

Add in salt, vanilla essence, sifted all purpose flour and sweetened shredded coconut and mix well. Cover this mixture and refrigerate for 2-3 hours.


On a baking sheet, add a parchment paper or aluminum foil and place a scoop of mixture leaving spaces in between. Bake for 15-20 minutes at 350°F or until it turns golden brown.

Allow the cookies to completely cool down. (We can have these by themselves or coat them with chocolate). In a small bowl, add heavy cream and heat until it comes to a boil. Now add chocolate pieces or chips and allow it to settle for 2-3 minutes. Mix them evenly, dip the bottom of the cookies and on top, decorate the cookies as per your wish. Allow it to completely dry before you put them into a air tight container.



27 thoughts on “Chocolate Dipped Coconut Macaroon

  1. Gyanamajari says:

    The moment i saw this recipe, i went to the kitchen and baked some! We all just loved it and it turned out very nicely.

  2. Oh, I love macaroons….this chewy coconut cookie is one of my favorites! And your chocolate addition makes them even better…yum!

  3. Oh! These macaroons look delicious, especially topped with chocolate drizzle…I wish I could have one now.
    Great pictures as always…hope you are having a wonderful week 🙂

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