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!
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.
Chocolate Dipped Coconut Macaroons https://www.valyastasteofhome.com/chocolate-dipped-coconut-macaroons/