How to Make Macaroons

With a soft, chewy inside and a crisp, chocolatey outside, chocolate covered macaroons are the ultimate coconut dessert! Coconut macaroons are a quick and easy recipe to whip up for your next catered event or bakery's holiday menu. Not to be confused with French macarons, this coconut macaroon recipe requires minimal effort and can be served as a snack or dessert option.

Chocolate Dipped Coconut Macaroons

Coconut macaroons with chocolate are surprisingly easy to make and require only a few simple ingredients and tools. These delicious chocolate dipped macaroons will make the perfect addition to any Easter, Christmas, and Valentine’s Day menu.

What Special Equipment Do I Need?

To get started with this chocolate dipped macaroon recipe, you'll need the following items:

  • Large Mixing Bowl - Add the ingredients together into a large bowl to create the coconut mixture.
  • Sheet Pan - Place the coconut macaroons on a sheet pan to bake in the oven.
  • Parchment Paper/Silicone Baking Mat - You will need parchment paper or a silicone baking mat to line the baking sheet and hold the macaroons after they are dipped in chocolate.
  • Cooling Rack - The coconut macaroons will cool quickly on a baker's cooling rack.
  • Rounded Scoop - Use a #70 round scoop (.5 ounce) for consistently sized coconut macaroons.

Chocolate Dipped Macaroons Recipe

These coconut macaroons are made with egg whites to produce a beautiful golden crust with a light, chewy texture that isn't too dense or sticky. They are naturally gluten-free, making them a delightful treat to add to your dessert table. Because the coconut macaroons are made without condensed milk, they can easily be a dairy-free treat by skipping the chocolate-dipping step or using vegan chocolate chips. If baking for a large crowd, use our recipe converter to adjust the coconut macaroon recipe ingredients to meet your quantity needs.


Recipe by: Ronne Day, WebstaurantStore Food Stylist

Yield: 20 to 24 macaroons

Total Time: 50 minutes to 1 hour

Chocolate Dipped Macaroon Ingredients

Editor's Note: If you want the recipe to be egg-free, substitute the 7 large egg whites for a 14-ounce can of sweetened condensed milk and omit the sugar.


  1. Preheat oven to 325 degrees Fahrenheit (162.8 Celcius) and line baking sheet with parchment paper.
  2. Whisk egg whites, sugar, vanilla, and salt in large mixing bowl until combined, then fold in coconut.
  3. Scoop packed, heaping tablespoons of coconut mixture about 1 inch apart onto baking sheet.
  4. Bake until golden brown around edges (about 20 to 25 minutes).
  5. Let macaroons cool for 10 minutes on the baking sheet, then transfer to cooling rack until completely cooled.
  6. Dip coconut macaroons in chocolate and transfer to parchment paper until chocolate has hardened.
  7. Store in airtight container until ready to serve. Macaroons can be kept in airtight container for up to a week.
Chocolate Dipped Macaroons
Posted in: Recipes|By Janine Jones
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