Chocolate Dipped Strawberry Coconut Macaroons
These strawberry coconut macaroons are chewy on the inside, slightly crisp around the edges, and dipped in dark chocolate which makes them extra special.
I love it when I have all of the ingredients needed on hand when I want to make a recipe. Such was the case when I saw a recipe for these decadent chocolate dipped strawberry coconut macaroons on Sally’s Baking Addiction. These tasty treats were super fun & easy to make and put big smiles on my kids’ faces.
How to Make Chocolate Dipped Strawberry Coconut Macaroons
Beat the egg whites, sugar, vanilla, and almond extract together in a large bowl with a hand mixer for at least 2 minutes, until foamy and the sugar has mostly dissolved.
Fold in the coconut until it is all evenly moistened. The mixture will be sticky and wet. Tightly cover with plastic wrap and refrigerate for at least 30 minutes to allow the coconut to absorb the liquid.
Meanwhile, place the diced strawberries between a few paper towels to absorb their moisture. You don’t want wet berry pieces! Side Note: Freeze-dried strawberries should also work well but frozen berries would be too wet to use.
Preheat the oven to 325 degrees. Line a baking sheet with parchment paper.
After 30 minutes, remove the coconut mixture from the refrigerator and gently fold in the strawberries. Using a large cookie scoop, scoop 2 tablespoons of the mixture and place onto the prepared baking sheet 2 inches apart. Make sure the mounds are neat and compact.
Bake until lightly brown, about 20-22 minutes, turning the baking sheet halfway through baking. Allow them to cool completely on the baking sheet.
How to Dip Strawberry Coconut Macaroons in Chocolate
Place the dark chocolate melting wafers and one teaspoon of coconut oil in a glass bowl then put it into the microwave for 30 seconds. Remove and stir then place back into the microwave for 10 seconds. Remove and stir then place back into the microwave for 10 seconds. Remove and stir until completely melted. If needed, continue cooking for 10-second increments. Be careful not to overcook the chocolate!
Dip the bottom of each macaroon in chocolate and lay (chocolate side down) directly on a parchment paper-lined baking sheet. Place the baking sheet of cookies in the refrigerator to set for a few minutes. Serve and enjoy.
Store dipped strawberry coconut macaroons layered between parchment paper in an airtight container in the refrigerator. Enjoy!
Equipment
Ingredients
Macaroons:
- 4 large egg whites
- ½ cup white sugar
- 1 tsp vanilla extract
- ¼ tsp almond extract
- 4¾ cups sweetened shredded coconut
- ½ cup fresh strawberries, hulled & diced
Chocolate:
- ½ cup dark chocolate melting wafers
- 1 tsp coconut oil
Instructions
Strawberry Coconut Macaroons:
- Beat the egg whites, sugar, vanilla, and almond extract together in a large bowl with a hand mixer for at least 2 minutes, until foamy and the sugar has mostly dissolved.
- Fold in the coconut until it is all evenly moistened. The mixture will be sticky and wet. Tightly cover with plastic wrap and refrigerate for at least 30 minutes to allow the coconut to absorb the liquid.
- Meanwhile, place the diced strawberries between a few paper towels to absorb their moisture. You don't want wet berry pieces! Side Note: Freeze-dried strawberries should also work well but frozen berries would be too wet to use.
- Preheat the oven to 325 degrees. Line a baking sheet with parchment paper.
- After 30 minutes, remove the coconut mixture from the refrigerator and gently fold in the strawberries.
- Using a large cookie scoop, scoop 2 tablespoons of the mixture and place onto the prepared baking sheet 2 inches apart. Make sure the mounds are neat and compact.
- Bake until lightly brown, about 20-22 minutes, turning the baking sheet halfway through baking. Allow them to cool completely on the baking sheet.
Chocolate:
- Place the dark chocolate melting wafers and one teaspoon of coconut oil in a glass bowl then put it into the microwave for 30 seconds. Remove and stir then place back into the microwave for 10 seconds. Remove and stir then place back into the microwave for 10 seconds. Remove and stir until completely melted. If needed, continue cooking for 10-second increments. Be careful not to overcook the chocolate!
- Dip the bottom of each macaroon in chocolate and lay (chocolate side down) directly on a parchment paper-lined baking sheet. Place the baking sheet of cookies in the refrigerator to set for a few minutes. Serve and enjoy.
- Store dipped strawberry coconut macaroons layered between parchment paper in an airtight container in the refrigerator. Enjoy!
They look so pretty with the addition of fresh strawberries!
Macaroons bring me to the edge! Love, love a good macaroon and freshly made? I am swooning.
Velva
Love macaroons and chocolate dipped is even better.
I wish I could get my family to love coconut as much as I do because I am dying to make these!