Chocolate Covered Coconut Macaroons

This week I rediscovered a simple truth: if you’re not feeling the holiday spirit, all you need to do is start baking. I picked out a few cookie recipes, played my all-time favorite Christmas movie (Love Actually, of course), and let the cozy scents of toasted coconut and vanilla fill the kitchen. Just like that, the festive mood arrived. It works every time—tried and tested by yours truly! If you have a favorite holiday movie, please share it with me—I’m always looking to add new ones to my list.

To me, the perfect homemade coconut macaroon should be sweet, moist, and chewy on the inside, with a beautifully golden and crisp exterior. This recipe ticks all those boxes. But I didn’t stop there—at the last minute, I decided to dip them in melted bittersweet chocolate for a delicious finish. These will definitely earn a spot in my annual Christmas cookie box, the one I share with friends just before Christmas night. I still need to come up with a few more recipes to complete the box. If you know me, you know I never stick to just one dessert—I love giving people options! The best part? These macaroons are incredibly easy to make, even if you’re new to baking. Just don’t forget them in the oven. 😉

P.S. You can make them eggless if you’d like. The first time I baked them, I completely forgot to add the egg whites—and guess what? They still turned out great.

Chocolate Covered Coconut Macaroons

Recipe by Srima KharaCourse: 🍽️ Food u0026amp; Recipes

Servings

4

servings

Prep time

10

minutes

Cooking time

20

minutes

Calories

150-200

kcal

Ingredients

• Sweetened shredded coconut – 6 cups
  

• Sweetened condensed milk – 1 ½ cups
  

• Almond flour – ½ cup
  

• Large egg whites – 4
  

• Vanilla extract – 2 teaspoons
  

• Salt – ½ teaspoon
  

• Bittersweet chocolate – 7 oz, melted

Directions

• Preheat the oven to 350°F (180°C).
  
• In a large bowl, combine the coconut, almond flour, condensed milk, and vanilla extract.
  
• In a separate bowl (preferably using an electric mixer), whip the egg whites and salt on high speed until they form medium-firm peaks.
  
• Gently fold the egg whites into the coconut mixture.
  
• Using an ice cream scoop, place the mixture onto baking sheets, about 1 inch apart.
  
• Bake for 20–25 minutes, or until golden. Transfer the sheets to racks and let the cookies cool completely.
  
• Dip the bottoms of the macaroons in the melted chocolate, letting excess drip off. Place them onto a baking sheet and refrigerate for 5–10 minutes, or until the chocolate is set.