Chocolate-Dipped Coconut Macaroons

So, last week I introduced you to the deliciousness that is Coffee Ice Cream. However, you may have noticed that the recipe called for six egg yolks, and one thing I hate doing is throwing good ingredients away. I think it is such a waste! So, I turned to the internet for some ideas and finally found just the recipe I was looking for: coconut macaroons. But before I get to that I must also mention that you do not have use the egg whites right away. They actually freeze quite nicely. So just put them in a container that you can pop in the freezer and don’t forget to label it with the number of egg whites that are in there. When you’re ready to use them, just move them to the fridge to thaw. Now onto the macaroons! I had never made this recipe before, so it was a bit of an experiment. So, I followed the recipe to the “T” and the first batch that went in the oven…well, epic failure. And while I’m on the subject, I have to say I’m a little miffed by the packaging of the shredded coconut that I bought. Supposedly the 28-ounce bag contains 5 1/2 cups of shredded coconut. However, when I measured it out, it was closer 4 cups…maybe. So, word to the wise, don’t trust the packaging. Rarely do I throw away something that doesn’t turn out just right, but that first batch went straight into the trash. I went back to the remainder in the bowl and adjusted the amount of coconut. The results were amazing, but I felt like it was missing something. That’s when I remembered that I had some Ghiradelli Dark Chocolate Melting Wafers, and decided the macaroons would be even better dipped in chocolate. You know, as most things are. When all was said and done, the results were a bit addictive. They really taste like a Hershey’s Mounds bar, which is one of my favorite candy bars. If you crave coconut, you’ll love these!

Chocolate-Dipped Coconut Macaroons
Chocolate-Dipped Coconut Macaroons

Chocolate-Dipped Coconut Macaroons

A great way to use leftover egg whites. The key here is to toast half of the coconut until golden brown. The amount of coconut that you will use could be variable, but you want the coconut to be coated, but not swimming in the egg white mixture. If you prefer another type of chocolate, then feel free to substitute with milk chocolate, semi-sweet, etc. 

  • 21-28 ounces sweetened, shredded coconut
  • 6 large egg whites
  • 3/4 cup sugar
  • 1 1/2 teaspoon vanilla
  • 1/2 teaspoon salt
  • 12 ounces dark chocolate melting wafers (I use Ghiradelli)
Preheat the oven to 350°F. Set up two large cookie sheets with Silpats and divide about 14 ounces (one bag) of the coconut between the two cookie sheets. Spread it out evenly so that it will toast evenly. Put it into the oven and watch them, as once they start browning they can quickly burn. You will also need to rotate the trays at some point unless your oven is wide enough for two cookie trays (in which case, I am very jealous!). When the coconut is toasted, remove the trays from the oven and allow it to cool until it is not too hot to touch. While the coconut cools, whisk together the egg whites, sugar, vanilla and salt in a stand mixer or bowl and a whisk until the mixture is frothy. Fold in the cooled, toasted coconut into this egg white mixture. At this point it will look like the coconut is swimming in the egg white mixture. Gradually add another 7-14 ounces of sweetened coconut (untoasted) to the mixture until all of the egg white mixture has coated the coconut. On the same Silpat-lined baking sheets, begin forming macaroons and spacing evenly. They should be about 1 1/2 inches in diameter. I used the same scoop that I use for cookies to ensure they were all even and was sure to really press the coconut mixture into the scoop to ensure it didn’t fall upon when I released the little mound onto the Silpat. Bake these on the middle rack for about 15 minutes, checking to make sure that the bottoms don’t burn. If it looks like they are, you will need to adjust the rack to the next highest position. They should be golden brown when they are done. Allow them to cool on the tray for about 5 minutes, before transferring to a wire rack to cool completely. Finish baking the macaroons (there should be about 36 in all) and while they cool prepare a double boiler to melt the chocolate wafers. Add the chocolate and melt completely. Dip the macaroons one at a time into the chocolate, just enough to coat the bottom of the macaroon and place dipped macaroon on the cooled Silpat-lined tray (yes, you are putting your Silpats to work!). Once all of the macaroons have been dipped, take the remaining chocolate and drizzle over the tops of the macaroons with a spoon. Place the macaroons in the fridge to cool. When the chocolate has completely hardened, transfer the macaroons to an airtight container or your mouth. If the weather is warm, store them in the fridge so that the chocolate doesn’t melt. I hope you enjoy these as much as I have!

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