Chocolate-Dipped Coconut Macaroons

I remember the first time I tasted a fresh macaroon. My grandma bought them for our Passover seder, and they came in a white bakery box tied with red and white bakers twine (do bakeries still use those?). Up to that point, I had only tasted the macaroons in a can, which, in my opinion, lack both flavor and texture. These, however, are perfection.


These are a far cry from the macaroons in a can. Instead, these are melt-in-your-mouth, perfectly sweet confections that I can’t get enough of. They’re also incredibly easy to make and are a great cooking project to do with kids.

Oh, and use high quality chocolate when making these. You want macaroons, not Mounds candies.

This recipe makes about 2 dozen macaroons. I made 1.5 batches to use up the rest of the can of sweetened condensed milk.