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Back of the Bag Chocolate Dipped Coconut Macaroons

March 21, 2021

Full disclosure. This recipe didn’t just come from the back of the bag of sweetened coconut. It came from the back a a bag of generic, store brand sweetened coconut! Once when my kids had a hankering for these coconut specials, all they had at the supermarket as the generic sweetened coconut so I bought it, figuring it would be fine. Well, it was more than fine. Not only was the coconut delicious, there was a recipe on the back of the bag for macaroons that I tried . . . and loved. Now they are a family favorite!

Coconut Macaroons are an easy and a delicious addition to any cookie lover’s repertoire.

These cookies are coconuty crunchy on the outside, browned just right for the coconut to caramelize, and chewy gooey on the inside. And they can be dipped in chocolate! These macaroons are both Kosher for Passover and gluten free as well, making them an extra-special treat!


Back of the Bag Chocolate Dipped Coconut Macaroons


1 package (14 oz) sweetened coconut flakes

1 can (14 oz - about 3/4 cup +2 tablespoons) sweetened condensed milk

2 large egg whites

1/4 teaspoon salt

1 cup semisweet chocolate morsels

1 teaspoon unrefined coconut oil


Preheat oven to 350ºF. Line 2 baking sheets with parchment paper.

In a large bowl, combine the coconut and sweetened condensed milk, mixing with a wooden spoon.

In the bowl of a standing mixer with the whisk attachment beat the egg whites and salt until stiff but not dry. (Stiff egg whites look fluffy and when you put a spoon in them and pull straight up, the egg whites appear to form a mountain.) Fold the egg whites into the coconut mixture.

Drop batter 1 inch apart onto prepared baking sheet, using 2 heaping tablespoons for each macaroon. Bake 25-27 minutes. Cool directly on baking sheet.

Melt the chocolate and the coconut oil in the microwave. After 1 minute stir. If the chocolate is not ready, continue to microwave the chocolate mixture at 15 second intervals until completely melted. Stir in-between each interval. Dip the sides of the macaroons in the melted chocolate, scraping the excess back into the bowl. Place the dipped macaroon back on the parchment paper. Allow the chocolate to set completely.

Makes 16 large macaroons.


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