Family Advent Calendar : Make Chocolate-Dipped Coconut Macaroons


What would the first week of Advent be without a little holiday baking? We always wanted to test-drive a coconut macaroon. And, over the past few months, we did so. Today’s the day we go from test-drive to license-to-thrill. 


Here’s our best-ever recipe for the Chocolate-Dipped Coconut Macaroons we’ll be making today. It’s a slightly lower sugar, higher protein adaptation of an Ina Garten recipe, with the added pleasure of a dip into the dark side – the dark chocolate side, that is.  [Don’t you just love Ina? Isn’t her new book, Cooking for Jeffrey, on your extremely long, extremely necessary Christmas List of Cookbooks, too?] Of course, you can use whatever kind of chocolate you want for dipping. Or, you can festivus them up by adding a wee bit of peppermint extract to the coconut mixture and dipping the freshly-dipped-in-chocolate macaroon in crushed candy canes!

Chocolate-Dipped Coconut Macaroons

A heavenly macaroon dipped in a luxurious bath of chocolate. These cookies won't last long on your cookie plate! P.S. They're super easy for kids to make!
Author: Roseanne Carrara, The Lunchbox Season


  • 1 400 g bag [4 1/2 generous cups] Unsweetened Shredded Coconut [Yes you can use sweetened coconut instead!]
  • 1 300 ml can Sweetened Condensed Milk MINUS 25ml [2 tbs]
  • 1 tsp vanilla
  • 1/4 tsp salt
  • 4 egg whites [we use xlarge eggs and save the yolks for eggnog]
  • 16 oz or 2 cups of chocolate chips or chunks [We used dark chocolate but use what you like!]
  • Gear: 1 25ml shot glass or a small ice cream scoop or a spoon


  • Heat the oven to 325 F.
  • Refrigerate or freeze the beater and bowl of a stand or hand mixer or a metal bowl and whisk.
  • Line 2 baking sheets with parchment paper.
  • In a large bowl, stir the coconut, condensed milk, vanilla, and salt.
  • In a mixer, with a hand mixer, or by hand, whip the eggwhites until they form stiff peaks.
  • With a spatula, fold the egg whites into the large bowl of ingredients until just combined.
  • With a 25ml shot glass, large spoon, or small ice cream scoop, drop the cookie dough onto the lined baking sheets. [We made nice mountains with the 25ml/small end of a double-ended shot glass.]
  • Bake one batch at a time on the center rack!
  • Bake each batch 22-24 minutes, rotating the pans once during baking, until lightly golden on tops and golden on the bottoms. [You can lift the parchment slightly to check.]
  • Slide the cookies-on-parchment from the pan onto wire racks.
  • Cool completely.
  • In a heatproof bowl over boiling water or in the microwave on medium-low bursts, melt the chocolate and stir well.
  • Line a baking pan or pans with parchment.
  • Carefully dip the bottoms, tops, or 1/2 of each macaroon in chocolate and place on the lined pan to cool completely.
  • Macaroons may be refrigerated on their pan for 30 minutes.
  • Store the macaroons in an airtight container at room temperature for up to a week.


*This recipe makes 35 25ml-shot-glass-sized cookies. For larger scoops, adjust the cooking time to 25-30+ minutes, or until macaroons are just beginning to become golden on top and are a nice golden colour on bottom.
**Make these macaroons into Festive Mint Macaroons by adding 1/2 to 1 tsp peppermint extract to the dough and/or just after dipping the cooled macaroons in white or dark chocolate, dipping them in crushed candy canes or peppermint candies.
Adapted from Ina Garten
Here’s a little visual DIY…

Aren’t they amazing??





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