Sweetened coconut, egg whites, sugar, vanilla, and chocolate—these Chocolate-Dipped Coconut Bliss Macaroons are chewy, golden, and totally addictive.
< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
Let me just start by saying—I was never that person who loved coconut. I tolerated it. Maybe in a granola bar, or hidden in a dessert that didn’t scream “I’m coconut!” But then these Chocolate-Dipped Coconut Bliss Macaroons happened. And suddenly I was sitting on the floor of my kitchen, chocolate on my fingers, wondering where they had been all my life.
I blame my aunt Jan, honestly. She used to bring macaroons to every holiday party in this vintage glass jar that clinked when you opened the lid. I never paid much attention to them. I mean, they were always sitting next to fudge or peanut butter blossoms. No contest, right?
Fast-forward a few decades (yes, decades, let’s not dwell) and I find myself with four egg whites, a near-expired bag of shredded coconut, and a craving I couldn’t name. I made a batch out of sheer boredom, didn’t even wait for them to cool, and when I bit into one—chewy, warm, the chocolate just starting to set—I swear I got a little misty-eyed. And I’m not even the emotional type when it comes to cookies. Usually.
These little guys? They’ve got heart. They’re not trying to be fancy. They’re imperfect and golden and nostalgic in the weirdest, most comforting way. And when you dip them in chocolate? They go from aww to oh dang, I’m eating six of these and you can’t stop me.
Why You’ll Love This Chocolate-Dipped Coconut Bliss Macaroons Recipe?
You know how some recipes just… get you? These do that. They’re crispy on the outside, chewy in the center, and that chocolate dip at the end is basically a hug for your tastebuds.
But it’s more than just texture. These macaroons feel like something you’d bring to your neighbor’s potluck, or bake on a rainy Sunday when you’re missing someone. They’re simple, honest, and just fancy enough to pass for store-bought—but homemade in all the best ways. I once brought them to a friend’s baby shower and got asked three times where I bought them. That’s how sneaky they are.
They also keep well, which is both a blessing and a curse. Because yes, you can stash them away for later… but also, you know they’re sitting in the kitchen whispering your name.
Ingredient Notes:
I’m not about recipes that send you hunting through specialty markets just to make cookies. This list is short, sweet, and to the point.
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Egg whites (4 large): I separate mine the old-school way, with a shell and a prayer.
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Granulated sugar (½ cup): Enough to sweeten but not cloying. These aren’t meringues.
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Vanilla extract (1 tsp): Go real if you can. The imitation stuff works, but… well, you’ll know.
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Salt (just a pinch): Like, not “season your pasta water” levels. Just enough to wake things up.
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Sweetened shredded coconut (14 oz): It’s the star of the show. Flaky, chewy, tropical.
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All-purpose flour (2 tbsp): Optional, but helpful. I’ve forgotten it before. Still good. Just slightly more crumbly.
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Semi-sweet chocolate chips (2 cups): You could use bars. Or dark chocolate. Heck, I once used leftover chocolate Easter bunnies.
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Shortening or coconut oil (1 tsp): Helps melt the chocolate smooth. Or don’t use it. The chocolate police aren’t watching.
How To Make Chocolate-Dipped Coconut Bliss Macaroons?
Step 1: Preheat your oven.
Set it to 325°F. Line two baking sheets with parchment paper, or foil if that’s all you’ve got. Just maybe give it a spritz of oil.
Step 2: Beat your egg whites.
In a mixing bowl, whisk together the egg whites, sugar, vanilla, and salt. I use a handheld mixer, but a fork and determination work in a pinch. Mix until it looks thickened—somewhere between “frothy latte” and “fluffy omelet.”
Step 3: Fold in coconut and flour.
Dump in the coconut and flour. Gently fold until combined. Try not to smash the mixture—you’re going for “delicate snowdrift,” not “coconut sludge.”
Step 4: Scoop and drop.
Use a cookie scoop (or tablespoon) to drop mounds onto your baking sheet. They can be a little rustic. That’s part of their charm. Uneven = handmade = full of love.
Step 5: Bake ‘em.
Pop them in the oven for 25-ish minutes. Rotate the pans halfway through if you remember. They should be golden around the edges, like a really good beach tan.
Step 6: Cool just enough.
Let them sit for a couple minutes, then transfer to a wire rack. Or don’t. I once ate one straight off the tray and burned my tongue. Worth it.
Want To Save This Recipe?
Step 7: Melt your chocolate.
In a microwave-safe bowl, heat the chocolate chips with the shortening in short bursts, stirring in between. Don’t rush this. Burnt chocolate smells like betrayal.
Step 8: Dip the bottoms.
Once the cookies are cool (patience, my friend), dip the bottoms in the chocolate and place back on parchment. Chill in the fridge until the chocolate sets, or leave them out if you live somewhere wintery.
And now you’ve got it: Chocolate-Dipped Coconut Bliss Macaroons, aka tiny edible pillows of joy.
Storage Options:
Room temp? Totally fine. Airtight container, 3–4 days. Fridge? Lasts even longer. Freezer? Yup. Just layer with parchment or wax paper and seal in a bag.
Here’s the thing, though: they freeze well, but they also taste amazing straight from the freezer. So… good luck keeping them “saved for later.”
Variations and Substitutions:
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No flour? Skip it. Especially if you’re gluten-free. These still work, just slightly looser.
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No shortening? Use coconut oil. Or skip it and embrace thicker chocolate.
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Want to get fancy? Add a little orange zest, a splash of almond extract, or drizzle white chocolate on top.
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Mini macaroons? Use a smaller scoop and bake 18–20 mins. Great for gift boxes… or portion control.
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No mixer? Use a whisk or even a fork. Embrace the workout.
What to Serve with Chocolate-Dipped Coconut Bliss Macaroons?
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Coffee or espresso: The bitterness balances the sweetness like a dream.
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Fruit salad: Adds brightness. And makes you feel like you made a balanced plate.
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Holiday trays: These stand out. Just trust me.
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A solo evening with a book, soft music, and fuzzy socks: No notes. Perfect pairing.
Frequently Asked Questions:
Do I have to dip them in chocolate?
Technically no. But also… why wouldn’t you?
Can I freeze them?
Yes! And you’ll love yourself when you find that secret stash three weeks from now.
They came out lumpy. Is that okay?
Yes! These are rustic by nature. If they’re golden and chewy, you nailed it.
And that’s the story of how these Chocolate-Dipped Coconut Bliss Macaroons snuck into my recipe box and kind of refused to leave. They’re warm, sweet, nostalgic, and just a little fancy. Which, let’s be honest, is how I aspire to live every day.
Make them. Share them. Or don’t. Keep the whole tray and say they crumbled in transit. I won’t judge.
If you try them, let me know. Did you tweak the recipe? Burn the first batch? Add chili flakes? (Hey, you do you.) I’d love to hear how it went.
< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Chocolate-Dipped Coconut Bliss Macaroons
Ingredients
- 4 large egg whites
- ½ c granulated sugar
- 1 tsp vanilla extract
- ⅛ tsp salt
- 14 oz sweetened coconut shredded
- 2 tbsp all-purpose flour
- 2 c semi-sweet chocolate chips
- 1 tsp shortening
Instructions
- Heat your oven to 325°F and prepare two baking sheets with parchment paper.
- In a mixer, beat egg whites, sugar, vanilla, and salt until thick (about 1 minute).
- Fold in the shredded coconut and flour gently.
- Drop the mixture in small balls onto the baking sheets using a cookie scoop.
- Bake for 25 minutes until golden, rotating the pans halfway through.
- Cool the macaroons on a rack after baking for a couple of minutes.
- Melt chocolate chips and shortening together until smooth.
- Dip each macaroon's bottom into the melted chocolate and place them on parchment paper to set.
- Chill briefly in the fridge to harden the chocolate.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
