The Best Chocolate-Dipped Triple Coconut Macaroons

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Appears in Cook's Illustrated January/February 2000

Many store-bought coconut macaroons are achingly sweet, sticky mounds of semicooked dough that don't taste much like coconut. To solve these problems, we used three kinds of coconut.

SERVES Makes about 4 dozen 1-inch cookies

TIME 1½ hours, plus 30 minutes cooling

The Best Chocolate-Dipped Triple Coconut Macaroons

WHY THIS RECIPE WORKS

Early in the development of our macaroon recipe, our tests showed that our choice of coconut would make a big difference in both taste and texture. Unsweetened shredded coconut resulted in a less sticky, more appealing texture. Sweetened sh...

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