For all the coconut lovers out there, great news! These Chocolate Dipped Coconut Macaroons are deliciously packed all-coconut cookies you will love. It’s super easy to make, and perfect for students. You don’t even need fancy equipment; a simple hand mixer will do the job well!
Make your very own cookies in just a few minute's time and compare how much more delicious and fresh tasting they are than the store-bought rubber we buy. My family absolutely loves them.
The soft, slightly dense, and chewy inside, toasted on the outside dipped in dark chocolate ganache are incredibly delicious! They are perfect for snacks, lunch boxes, or a dessert for a gift box. If you love coconut, you will give this Chocolate Dipped Coconut Macaroons recipe two thumbs up!
Chocolate Dipped Coconut Macaroons Ingredients
- Eggs (I used home-raised chicken eggs)
- Organic maple syrup
- Unsalted butter
- Sea salt
- Pure vanilla extract
- Organic coconut flour
- Sweetened coconut flakes
- Dark Chocolate bar
- Organic whole milk
Chocolate Dipped Coconut Macaroons Instructions
Measure out ingredients and melt butter, set aside. Preheat oven to 350 F (180 C). Using hand mixer beat eggs and maple syrup for a couple of minutes on high speed until pale in color. Reduce the speed to low and then add salt, vanilla, and melted butter. Beat on high for a couple of more minutes.
Add coconut flakes all at once and coconut flour. Mix on low until all incorporated for about a minute or so.
Using a tablespoon (I like to use a tablespoon not an ice cream scoop to make that not compact but rather flaky-looking cookies) scoop a hipping tablespoon of the coconut batter and place it onto lined with a parchment paper baking sheet. Shape the bottom of each cookie to a circle shape.
Bake cookies for 20 – 25 minutes on the lowest oven rack (I bake cookies for the full 25 minutes because I like the coconut toasted to golden color).
How to make Chocolate Ganache
While the macaroon cookies are cooling prepare chocolate ganache. I used this Simple Ganache Recipe.
Dip the bottom of the cookie into chocolate ganache and place them onto the same pan with parchment paper you baked the cookies on. To speed up the setting of the chocolate place the baking sheet (with already dipped into chocolate coconut macaroons) into the fridge for 30 minutes.
Remove macaroon cookies from parchment paper and place it onto a serving platter. Cookies taste best the next day after absorbing the flavors.
If you make these Chocolate Dipped Coconut Macaroons, please share a picture with me on Facebook, Instagram, or Pinterest. Tag with #valyastasteofhome. I’d love to see your creations!
Chocolate Dipped Coconut Macaroons
Ingredients
Chocolate Dipped Coconut Macaroons Ingredients
- 2 – large eggs
- ⅓ cup (59 ml) – maple syrup
- ⅓ cup (50 g) – unsalted butter
- ⅛ tsp. - sea salt
- ½ tsp. – pure vanilla extract
- ¼ cup – coconut flour
- 14 oz. (396 g) – sweetened coconut flakes
- 6.8 oz. (192 g) – dark chocolate Hershey bar
- ¼ cup – whole milk
Instructions
Chocolate Dipped Coconut Macaroons Instructions
- Measure out ingredients and melt butter, set aside. Preheat oven to 350 F (180 C). Beat eggs and maple syrup for a couple of minutes on high speed until pale in color. Reduce the speed to low and then add salt, vanilla, and melted butter. Beat on high for a couple of more minutes.
- Add coconut flakes all at once and coconut flour. Mix on low until all incorporated for about a minute or so.
- Using a tablespoon (I like to use tablespoon not ice cream scoop to make that not compact but rather flaky looking cookies) scoop a hipping tablespoon of the coconut batter and place it onto lined with a parchment paper baking sheet. Shape the bottom of each cookie to circle shape.
- Bake cookies for 20 – 25 minutes on the lowest bottom oven rack (I bake cookies for the full 25 minutes because I like the coconut toasted to golden color).
- Remove from the oven and let the cookies cool completely before dipping them into chocolate ganache. While the macaroon cookies are cooling, prepare the chocolate ganache. I used this Chocolate Ganache recipe.
- While the macaroon cookies are cooling prepare chocolate ganache. I used this Simple Ganache Recipe.
- Dip the bottom of the cookie into chocolate ganache and place them onto the same pan with parchment paper you baked the cookies on. To speed up the setting of the chocolate place baking sheet (with already dipped into chocolate coconut macaroons) into the fridge for 30 minutes.
- Remove macaroon cookies from parchment paper and place it onto a serving platter. Cookies taste best the next day after absorbing the flavors.
Check out more cookie recipes:
- Pistachio Dark Chocolate Drizzle Shortbread Cookies
- Sparkly Meringue Cookies
- White Chocolate Cranberry Pistachio Biscotti
- Mushroom Cookies
- Pom-Pom Cookies
- Meat Grinder Cookies
- Hedgehog Cookies
- Peppermint Glazed Cookies
- Christmas Sprits Cookies
- Mint Candy Cane Cookies
Looking for more dessert recipes? Check out Desserts Category.
Kitchen items I used in making this recipe:
(If you need any of these items, simply click on the picture to order. These are Amazon affiliate links. That means when you click on the picture link and make a purchase I make a small commission. Your cost for the purchase does not change. Thank you for your support!)
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Paula says
What can I use instead of coconut flour? it
Valya's Taste of Home says
Any other nut flour will work like almond flour for example.