Emily Wyckoff

Chocolate-Dipped Coconut Macaroons

When I first started dating my now-husband, his palate was pretty limited and there was a lengthy list of foods he would not eat, including, off the top of my head, beans (black, white, garbanzo, you name it), tofu, squash, sweet potatoes, brussel sprouts, coconut, and many many more. He has come a long way since then, and has embraced beans, which was a particular mission of my mother’s. One food he still can’t tolerate is coconut, which I love. Sad for him because many of my favorite desserts have coconut – including hello dollies and these chocolate dipped coconut macaroons. It’s actually sad for me too because I just end up eating his share of the coconut treats. I wish I could say the same for his squash.

Chocolate-Dipped Coconut Macaroons

(click here for printable recipe)


14 ounces sweetened shredded coconut
14 ounces sweetened condensed milk
1 teaspoon vanilla
2 egg whites
1/2 teaspoon salt

2 cups chocolate chips

small piece of paraffin wax (optional)


Preheat the oven to 325 degrees F. Combine the coconut, condensed milk, and vanilla in a large bowl. Whip the egg whites and salt on high speed in the bowl of an electric mixer fitted with the whisk attachment until they make medium-firm peaks. Carefully fold the egg whites into the coconut mixture.

Drop the batter in generous tablespoons onto sheet pans lined with parchment paper. Bake for 25 to 30 minutes, until golden brown. Let cool completely. Melt chocolate chips and paraffin (if using) over low heat or in the microwave, stirring often. Dip the half of each cookie in the melted chocolate, lay dipped cookies on wax paper to set. Store at room temperature.

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