Chocolate Coated Macaroons

"These are the best macaroons ever. Why? Because they are coated in chocolate!! For that time when you just need a chewy macaroon, plus some chocolate of course:)"
photo by Tinkerbell photo by Tinkerbell
photo by Tinkerbell
Ready In:
1hr 20mins
30 cookies




  • Preheat oven to 350.
  • Combine coconut, 1 teaspoon vanilla extract and salt in a medium bowl.
  • Mix in sweetened condensed milk to form a thick paste and coat all coconut.
  • Beat egg whites with 1 teaspoon cream of tartar until stiff.
  • Fold egg whites into coconut mixture.
  • Drop by rounded teaspoons onto parchment paper on cookie sheet, about 2 inches apart.
  • Flatten slightly (trust me, it will make it alot easier when you chocolate coat them).
  • Bake 8-10 minutes or until tops begin to turn light brown.
  • Remove from oven and let cool on pan about 2 minutes.
  • Remove from pan onto wire rack and let cool completely.
  • Meanwhile, prepare glaze by melting chocolate chips.
  • Add vanilla extract and powdered sugar to melted chocolate
  • Add water until chocolate mixture becomes a good consistency to dip the macaroons in (the idea is to be not too thin and not too thick; it should stick to the cookies but not be too thick).
  • To coat macaroons, let cool completely.
  • Dip the flat bottoms of macaroons into chocolate mixture then place them upside down on wire rack.
  • Let the bottom coating cool either at room temperature, or you can stick em in the fridge to speed up the process.
  • Once the coating has set on the bottoms, coat the tops and place back on wire rack with set bottom on the bottom.
  • Allow chocolate to set.

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  1. Tinkerbell
    This cookie is excellent! Soft, chewy, vanilla & coconut... Yum! This was my first time making macaroons & I was really surprised that they were so easy. I needed to make a second batch of chocolate to coat double-sided & then needed to stretch at the end anyway, so the last dozen just got the tops drizzled. As it turns out, I rather liked the coconut cookie showing through the choclate. :) I used a one teaspoon cookie scoop & ended up with 3 dozen cookies. I'm not sure about the chocolate coating being made with water (I grew up making candy & doing everything possible to keep water away from our chocolate!) lol. But I really liked the addition of confectioner's sugar in it. I might try a little corn syrup or shortening next time instead of the water. Thanks for sharing the recipe, Kelly! :) Made & enjoyed for Fall 2009 Pick A Chef. You've been adopted! :)


Im a 19 year old student who has just recently discovered her passion for cooking-and especially baking. My favourite part of baking is of course-Eating!
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