The Best Chocolate-Dipped Triple Coconut Macaroons

The Best Chocolate-Dipped Triple Coconut Macaroons

From Cook’s Illustrated. Published January 1, 2000.

Makes about 4 dozen 1-inch cookies.

Cream of coconut, available canned, is a very sweet product commonly used in piña colada cocktails. Be sure to mix the can’s contents thoroughly before using, as the mixture separates upon standing. Unsweetened desiccated coconut is commonly sold in natural food stores or Asian markets. If you are unable to find any, use all sweetened flaked or shredded coconut, but reduce the amount of cream of coconut to ½ cup, omit the corn syrup, and toss 2 tablespoons cake flour with the coconut before adding the liquid ingredients. For larger macaroons, shape haystacks from a generous ¼ cup of batter and increase the baking time to 20 minutes. Using the two-stage melting process for the chocolate helps ensure that it will be at the proper consistency for dipping the cookies.


1 cup cream of coconut
2 tablespoons light corn syrup
4 large egg whites
2 teaspoons vanilla extract
1/2 teaspoon table salt
3 cups unsweetened, shredded, desiccated coconut (about 8 ounces)
3 cups sweetened shredded coconut (about 8 ounces)
10 ounces semisweet chocolate , chopped


  1. Adjust oven racks to upper-middle and lower-middle positions and heat oven to 375 degrees. Line two cookie sheets with parchment paper and lightly spray parchment with nonstick vegetable cooking spray.

  2. Whisk together cream of coconut, corn syrup, egg whites, vanilla, and salt in small bowl; set aside. Combine unsweetened and sweetened coconuts in large bowl; toss together, breaking up clumps with fingertips. Pour liquid ingredients into coconut and mix with rubber spatula until evenly moistened. Chill dough for 15 minutes.

  3. Drop heaping tablespoons of batter onto parchment-lined cookie sheets, spacing them about 1 inch apart. Form cookies into loose haystacks with fingertips (see illustration 1, below), moistening hands with water as necessary to prevent sticking. Bake until light golden brown, about 15 minutes, turning cookie sheets from front to back and switching from top to bottom racks halfway through baking.

  4. Cool cookies on cookie sheets until slightly set, about 2 minutes; remove to wire rack with metal spatula and cool to room temperature, about 30 minutes.

  5. Line two cookie sheets with parchment paper. Melt 8 ounces chocolate in small heatproof bowl set over pan of almost-simmering water, stirring once or twice, until smooth. (To melt chocolate in microwave, heat at 50 percent power for 3 minutes and stir. If chocolate is not yet entirely melted, heat an additional 30 seconds at 50 percent power.) Remove from heat; stir in remaining 2 ounces chocolate until smooth. Holding macaroon by pointed top, dip bottom and ½ inch up sides of each cookie in chocolate, scrape off excess with finger (see illustration 2), and place on cookie sheet. Refrigerate until chocolate sets, about 15 minutes.


Forming Macaroons

  1. Using your fingers, form the cookies into loose haystacks. Moisten your fingers with water if needed to prevent sticking.

  2. If desired, dip the bottom half-inch of the baked cookies into melted chocolate, tapping off excess chocolate with your finger.