Coconut Macaroons ~ Classic or Chocolate-Dipped

Today I’m sharing with you one of my all-time favorite cookie recipe. It’s time to whip up some simple, yet scrumptious, coconut macaroons!

Coconut Macaroons ~ Classic or Chocolate-Dipped  |  {Five Heart Home}

This recipe happens to be from a cookie cookbook that was a part of my mom’s collection when I was growing up. A lot of the cookies that I associate with my childhood can be found in the pages of this particular cookbook. But what I like most about this recipe — aside from the end result, of course — is that it only calls for a few basic ingredients. There’s no sweetened condensed milk here…this recipe relies on egg whites to bind the coconut into sweet, chewy, can’t-eat-just-one morsels of deliciousness. I’m being completely honest when I say that even coconut macaroons from nice bakeries have disappointed me because I’ve been spoiled by these.

Coconut Macaroons ~ Classic or Chocolate-Dipped  |  {Five Heart Home}

This recipe is extremely quick to throw together, and the cookies taste like they took far more effort than they actually did. The only warning I have for you is that they tend to stick to the pan, and the best remedy I have found for this problem is to line my cookie sheet with a Silpat or parchment paper. The cookies will glide right off of those surfaces, but you may find yourself etching them loose if you try to bake them straight on the pan, regardless of how much you greased it.

Coconut Macaroons ~ Classic or Chocolate-Dipped  |  {Five Heart Home}

If you want to take these already-delectable cookies to the next level, then might I recommend dipping or drizzling them in melted chocolate? Seriously. Decadent. If you happen to like Mounds candy bars (me!me!me!), I can promise you that these chocolate-dipped coconut macaroons are even better.

Coconut Macaroons ~ Classic or Chocolate-Dipped  |  {Five Heart Home}

So pin this recipe and mark my word…if you enjoy a good coconut macaroon, you’ll not find a better one than this!

Coconut Macaroons ~ Classic or Chocolate-Dipped

Yield: 2 dozen

Coconut Macaroons ~ Classic or Chocolate-Dipped

These rich and chewy cookies are as easy to make as they are delicious, and dipping or drizzling them in chocolate makes them especially decadent!


  • 4 egg whites
  • 1/4 teaspoon salt
  • 2/3 cup sugar
  • 1 teaspoon vanilla
  • 1/4 cup all-purpose flour
  • 3 cups (packed) sweetened flaked coconut
    For chocolate-dipped macaroons:
  • 6 ounces semisweet chocolate, chopped, OR semisweet chocolate chips


  1. Preheat oven to 325°F. Prepare two cookie sheets by lining them with parchment paper.
  2. In a large bowl, use an electric mixer to beat the egg whites until frothy. Mix in salt, sugar, vanilla, and flour and beat another minute until smooth and thickened. Stir in coconut until all ingredients are well combined.
  3. Use a tablespoon or small cookie scoop to drop mounds of batter, 1 inch apart, onto prepared cookie sheets. Bake for 20 to 25 minutes or until cookies are beginning to turn light brown on the tips of the coconut flakes and around their bottom edges. Allow to cool for a couple minutes on the cookie sheets before transferring to a wire rack to cool completely.
    For chocolate-dipped macaroons:
  1. Place chocolate in a heat-proof bowl set over a pot filled with a couple inches of barely simmering water (the water should not touch the bottom of the bowl). Stir chocolate until melted. Alternatively, you may melt chocolate in the microwave by heating it for 1 minute at 50% power, stirring, and then heating and stirring at 30 second intervals until melted.
  2. Halfway dip each cookie in melted chocolate, set it on a wax paper-lined cookie sheet, and allow to cool at room temperature for 30 minutes or until chocolate is set. You may speed up the process by putting dipped cookies in the refrigerator for 15 minutes, but not too long or condensation will start to form. Instead of dipping the cookies, you may instead choose to drizzle them with the melted chocolate.


Depending on how generous your hand is at chocolate-dipping, you may end up needing more chocolate. I usually like to go with 6 ounces and then if I run out, we equally enjoy the remaining macaroons plain.

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Adapted from Sunset Cookies.

Looking for a way to use up those four leftover egg yolks?

I think you’ll love this recipe!

Key Lime Pie with a Pretzel Crust and Coconut Whipped Cream | {Five Heart Home}



This post is linked to Lil’ Luna Link Party 135 at Lil’ Luna, What’s In Your Kitchen Wednesday #30 at Kitchen Meets Girl, Hookin Up with HoH #156 at House of Hepworths, and Sunday Linky #16 at Suburbs Mama.



  1. <3 <3 <3
    As a macaroon lover I tend to go for the classic (there is a reason it's a classic…) but as a chocolate lover I'm always more than happy to try it with, after all I might find one with chocolate that I can't resist 😀

    Thank you so much for sharing (and the tip about the mat when cooking) I'm going to have to try these.

  2. I love macaroons. And coconut. And chocolate. These are winners all around. Adding this one to the recipe book. Thanks!

  3. Suburbsmama says:

    Oh my! These look yummy. Thank you so much for linking up. I will be featuring these on my next party.

  4. Hi Samantha. I found your adorable blog thru the Sunday Link Party, where your Coconut Macaroons were featured and looked SO good, great job!

    Have a Sweet Day!

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