Chocolate-Dipped Coconut Macaroons

star rating (12) rate this recipe »
gluten free, quick-n-easy
Recipe photo
Hands-on time:
Baking time:
Total time:
Yield: 33 macaroons

Recipe photo

These coconut macaroons are sticky-moist on the inside, and coated with rich dark chocolate. Without flour, they're a sweet finish to a gluten-free dinner. Read our blog about these macaroons, with additional photos, at Flourish.

Chocolate-Dipped Coconut Macaroons

star rating (12) rate this recipe »
gluten free, quick-n-easy
Hands-on time:
Baking time:
Total time:
Yield: 33 macaroons
Published: 01/01/2010



  • generous 5 cups shredded unsweetened coconut
  • 1 1/2 cups sweetened coconut cream; one 16-ounce can
  • 1/4 teaspoon salt
  • 1/2 teaspoon coconut flavor, optional
  • 1/3 cup coconut milk powder, optional


  • 1 1/2 cups semisweet chocolate chips
  • 2 1/2 tablespoons butter or margarine
  • 2 tablespoons light corn syrup or honey

Tips from our bakers

  • Coconut cream, sweetened condensed coconut milk, is the coconut equivalent of sweetened condensed milk. Substitute sweetened condensed milk, if desired.
  • Coconut milk powder adds flavor and helps the macaroons hold their nice, smooth shape. Leave it out if you like.


1) Preheat the oven to 350°F. Lightly grease a baking sheet, or line with parchment.

2) In a medium bowl, mix together the coconut, coconut cream, salt, and coconut flavor, stirring till thoroughly combined.

3) Add the coconut milk powder, stirring to combine.

4) Drop the sticky mixture in ping pong-sized balls (about 1 1/2") onto the prepared baking sheets. It helps to use a tablespoon cookie scoop or small ice cream scoop here. For best results, pack the coconut mixture into the scoop; each ball should weigh about 1 ounce. You can space the balls fairly close together on the baking sheet; they only need about 3/4" to 1" between them.

5) Bake the macaroons for about 10 minutes; they won't brown. You may see the merest hint of brown on top.

6) Remove from the oven, and cool completely on the baking sheet.

7) To make the coating, heat the chocolate chips, butter, and corn syrup until the chips are very soft. A microwave oven works well, as does a saucepan set over very low heat.

8) Dip half of each cooled macaroon into the chocolate. Set the macaroons back on the baking sheet, and allow the chocolate to set completely before serving. To store, place in one layer in a closed container. They'll keep for 2 or 3 days, but will gradually become less moist as they sit.

Yield: 33 macaroons.

Nutrition information

Serving Size: 1 macaroon Servings Per Batch: 33 macaroons Amount Per Serving: Calories: 187 Calories from Fat: 128 Total Fat: 14g Saturated Fat: 12g Trans Fat: 0g Cholesterol: 3mg Sodium: 39mg Total Carbohydrate: 17g Dietary Fiber: 1g Sugars: 11g Protein: 2g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.


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  • star rating 04/12/2015
  • Joanna from NJ
  • Love the coconuttiness of these cookies. Btw, nowhere does it say these are kosher for Passover, at least as far as I can see. Love of macaroons is not limited to we Jewish folk. Not everything has to be K for P and besides there are ways to adapt as someone else has done here if you are observant. The folks at KA are responsive to all kindly made suggestions and there is no need for anyone to take offense.
  • star rating 04/08/2015
  • Merryl from Smithtown, NY
  • I agree that many of the ingredients are not suitable for those who observe Passover, as I do. To make coconut macaroons that are permissible and delicious, use 1 1/3 c unsweetened coconut to 2 egg whites, 1/3 c sugar, 3 Tbs matzoh meal and 1 tsp almond extract.
  • star rating 04/08/2015
  • member-emmaleaparisek from KAF Community
  • I followed the recipe exactly and they taste great....PROBLEM being is that all the cream of coconuts oozed out of the bottom while they were baking and I have a huge mess of coconut and nothing that can even be dipped....what a waste of my time a products very disappointing as I use KA as my go to for recipes

    That's no fun!Check how you measured the coconut- weight of the bags would be best. And be sure to use the coconut milk powder- it helps to hold things together. A thorough mixing will ensure that all ingredients are fully dispersed. Please call our Hotline at 1-855-371-2253 if you'd like some more tips before trying them again. Laurie@KAF

  • star rating 03/31/2012
  • Meemselle from KAF Community
  • There is no kosher for Passover coconut cream. If you are truly serious about adapting recipes that meet the stringencies of Passover, I strongly suggest you consult a competent authority. For most of your audience, it probably doesn't matter; for those of us to whom it does, your lack of research feels like an insult. Thanks for the additional info. I'll pass along your encouragement to our test kitchen team. Frank @ KAF.
  • star rating 10/27/2009
  • Angela from Kansas
  • I have made these twice and both times the coconut cream oozed and spread out the bottoms during baking, creating a sort of burnt sugar ring. Fortunately, I used parchment, so clean up was easy. To fix the bottoms I allowed the macaroons to cool then trimmed the excess off with scissors. For me dipping the bottoms in chocolate (instead of top) helped them hold together better. I think my second batch made using the coconut milk powder performed best. A little extra effort was required by the ooze, but worth the trouble. They are moist, delicious and pretty.
  • 09/01/2009
  • from
  • Does this use cream of coconut (sweetened) or unsweetened coconut cream?,br /> This is from the blog. " cream of coconut, which you can find in the mixed drinks section of your supermarket. You know how most macaroon recipes call for sweetened condensed milk? This is condensed sweetened coconut milk." Mary @KAF
  • star rating 05/13/2009
  • Shelley from Indiana
  • These were delicious. I used the coconut milk powder, but I admit I didn't follow the directions exactly. I used some vanilla in place of the coconut flavoring--and I added an egg white! While I was mixing, I just didn't feel like the mixture was going to hold together for me. I did the coating as directed and used the corn syrup. I would point out that the bag of coconut sold on this website is only big enough for a half batch.
  • star rating 04/11/2009
  • Evelyn from Lakewood, WA
  • OK-- mine were not successful. I followed exactly, but did not include the coconut powder, as it was optional. They fall apart when I pick them up. What did I do wrong??
    The coconut powder does help them to stick together better. mary @ KAF
  • star rating 04/09/2009
  • Kay from Colorado
  • I made these this morning, instead of dipping, I drizzled melted chocolate, melted in a zip lock bag over the tops. They are wonderful, moist and tender. Thanks for a great recipe
  • 04/09/2009
  • Sorina from Texas
  • To Deanna - I think ones with chocolate on the bottom in the email picture are some sort of brownie-coconut squares.
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