Chocolate-covered Coconut Macaroons

READY IN: 1hr 30mins
Recipe by Bev I Am

The combination of chocolate and coconut makes for a luscious treat. Prepa time includes refrideragion time.

Top Review by cookiedog

Wow! These would make a nice valentine gift for someone. That is if you can keep from eating them all yourself. I used shredded coconut because it is what I had on hand. I also used half bittersweet chocolate and half semi-sweet chips, also what I had on hand. These were fun to make and I might make them a little smaller next time so I'll feel less guilty if I eat 3! These are a very special splurge!

Ingredients Nutrition


  1. Mix first 3 ingredients in heavy large saucepan.
  2. Cook over medium heat until mixture appears somewhat pasty, stirring constantly, about 12 minutes.
  3. Remove from heat.
  4. Mix in 1 1/2 teaspoons vanilla extract and 1/4 teaspoon almond extract.
  5. Spread out coconut mixture on large baking sheet.
  6. Refrigerate until cold, about 45 minutes.
  7. Preheat oven to 300°F.
  8. Line another baking sheet with parchment.
  9. Press 1/4 cup coconut mixture into pyramid shape (about 1 1/2 inches high).
  10. Place on prepared sheet.
  11. Repeat with remaining coconut mixture.
  12. Bake cookies until golden, about 30 minutes.
  13. Transfer cookies to rack and cool.
  14. Set cookies on rack over rimmed baking sheet.
  15. Stir chocolate and cream in heavy medium saucepan over medium heat until melted and smooth.
  16. Remove from heat.
  17. Mix in remaining 1/4 teaspoon vanilla extract.
  18. Spoon glaze over cookies, covering almost completely and allowing chocolate to drip down sides.
  19. Refrigerate until glaze sets, at least 2 hours.
  20. (Can be made 1 day ahead).
  21. Transfer cookies to airtight container and keep refrigerated.

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