Rogene's Chocolate Dipped Coconut Macaroons
Indulge in the perfect combination of chewy coconut bliss and rich chocolate decadence with Rogene's Chocolate Dipped Coconut Macaroons. These bite-sized treats feature sweetened shredded coconut that’s lightly sweetened with a touch of granulated sugar and bound together with fluffy egg whites for the ultimate soft-centered and golden-crisp finish. Each macaroon is generously dipped in silky, melted semi-sweet chocolate, creating a luxurious balance of flavors and textures. With just 15 minutes of prep time and simple pantry staples like vanilla extract and all-purpose flour, this recipe is as easy as it is impressive. Perfect for holidays, parties, or as an everyday indulgence, these coconut macaroons are a must-try for coconut lovers. Plus, they store beautifully, making them an ideal make-ahead treat.
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Ingredients
- 3 cups Sweetened shredded coconut
- 0.75 cups Granulated sugar
- 3 tablespoons All-purpose flour
- 0.25 teaspoons Salt
- 1 teaspoons Vanilla extract
- 4 large Egg whites
- 1.5 cups Semi-sweet chocolate chips
- 1 teaspoons Coconut oil or butter
Directions
Step 1
Preheat your oven to 325°F (165°C). Line two baking sheets with parchment paper to prevent sticking and ensure even baking.
Step 2
In a large mixing bowl, combine the sweetened shredded coconut, granulated sugar, all-purpose flour, and salt. Mix well until evenly combined.
Step 3
Stir in the vanilla extract, and then add the egg whites. Use a spatula to mix until the mixture is fully moistened and holds together when pressed.
Step 4
Using a tablespoon or a small cookie scoop, portion out the mixture and shape it into small mounds. Arrange the mounds at least 1 inch apart on the prepared baking sheets.
Step 5
Bake in the preheated oven for 18-20 minutes, or until the macaroons are golden brown on the outside but still soft in the center. Rotate the baking sheets halfway through for even baking.
Step 6
Remove the macaroons from the oven and let them cool on the baking sheets for about 5 minutes. Then transfer to a wire rack to cool completely.
Step 7
While the macaroons are cooling, melt the semi-sweet chocolate chips and coconut oil (or butter) together in a heatproof bowl set over a pot of simmering water (double boiler method). Stir until smooth and glossy. Alternatively, melt the chocolate in the microwave in 20-second intervals, stirring in between, until fully melted.
Step 8
Once the macaroons are completely cooled, dip the bottoms into the melted chocolate, allowing any excess chocolate to drip off. Place the dipped macaroons back onto the parchment-lined baking sheets, chocolate side down.
Step 9
Let the chocolate set completely at room temperature, or place the macaroons in the refrigerator for about 15-20 minutes to speed up the process.
Step 10
Serve and enjoy! Store any leftovers in an airtight container at room temperature for up to 5 days or in the refrigerator for up to a week.
Nutrition Facts
| Serving size | (822.1g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3135.5 |
| Total Fat 145.0g | 0% |
| Saturated Fat 109.6g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 0mg | 0% |
| Sodium 1395.5mg | 0% |
| Total Carbohydrate 485.0g | 0% |
| Dietary Fiber 35.6g | 0% |
| Total Sugars 377.6g | |
| Protein 42.5g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 48.9mg | 0% |
| Iron 10.0mg | 0% |
| Potassium 608.6mg | 0% |
Source of Calories