Chocolate Dipped Coconut Macaroons
These chocolate-dipped coconut macaroons just might be the perfect treat! They’re sweet, coconutty, and dipped in rich chocolate – what more could you ask for?
These macaroons are so easy to make, and they’re always a hit with family and friends. I know you’re going to love them as much as we do. They only take a handful of simple ingredients, and they come together quickly.
The next time you’re looking for a delicious treat, give these coconut macaroons a try. With their crispy outside and chewy center, you will find it hard to eat just one!
This is perfect for afternoon tea time or can be added to your brunch menu. The macaroons go wonderfully with a rich cup of coffee or with a glass of prosecco. Although they are a delightful treat that is perfect for a special occasion they are quick to whip up and great for any day of the week.
Let’s take a look at how to make these sweet treats.
Ingredients
- Sweetened coconut flakes
- Condensed milk
- Vanilla
- Egg white
- Salt
- Chocolate chips
Instructions
Preheat the oven to 325° F. Line your baking sheet with parchment paper or silicone baking mat and set aside.
In a medium-sized bowl, mix coconut flakes, sweetened condensed milk, and vanilla extract until fully combined.
Separate your egg and place the egg white and salt in a medium bowl. Use a hand mixer and mix for 1 minute on high speed or until stiff peaks form.
Add the egg whites to the coconut mixture and fold it in until fully incorporated.
Use a spoon or a medium-sized cookie scoop and place 2 tablespoons of the mixture onto the lined baking sheet at least 1 inch apart. With clean hands form the mounds so they have a peak on top. Repeat with the remaining coconut mixture.
Baking Time
Bake for 22 – 24 minutes or until the macaroons are golden brown.
Remove from the oven and place the cookie sheet on a cooling rack to cool.
While the macaroons are cooling place chocolate chips in a microwave-safe bowl. Melt the chocolate chips by microwaving for 30-second intervals and stir. Repeat until fully melted.
Dip each baked macaroon into the melted chocolate and place them back onto the parchment paper or silicone liner on the cookie sheet.
Pour the remainder of the melted chocolate into a small ziplock bag.
Cut a very small hole in the corner of the bag and drizzle the melted chocolate over the macaroons.
Allow the chocolate to set for 30 minutes or in the fridge for 15 minutes.
Storage
- Can be stored in an air-tight container for up to 3 to 5 days.
- They can be stored in the fridge in an air-tight container for 5 to 7 days.
- The macaroons can be frozen for up to 3 months.
Tips
- For less mess place the ziplock bag over a glass and pour the melted chocolate into the bag.
- Don’t use wax paper, as the macaroons will stick to it. Parchment paper is best.
- These are super sticky when you form them into peaks, so you might need to wash your hands in between.
- Make sure when you separate the egg whites from the yolks that there are not any traces of the egg yolk.
What is the difference between macarons and coconut macaroons?
Macarons are French cookies that are made with almond flour and have a lightly crunchy exterior with a hollow interior. Two macarons are often sandwiched together with frosting, ganache, or jam.
Coconut macaroons, on the other hand, are made with shredded coconut and are soft and chewy.
What kind of chocolate should I use for dipping?
You can use any chocolate of your choice: semi-sweet chocolate or dark chocolate.
I like to use dark chocolate for dipping because it pairs well with the sweetness of the coconut. You could also use milk chocolate or white if you prefer.
Like coconut? Be sure to check out our coconut pie recipe and coconut cake recipe!
Chocolate Dipped Coconut Macaroons
Ingredients
- 3 ½ cups sweetened coconut flakes
- ⅔ cup sweetened condensed milk
- 1 teaspoons vanilla extract
- 1 large egg white
- ⅛ teaspoons salt
- 11.5 ounces chocolate chips
Instructions
- Preheat the oven to 325° F. Line your baking sheet with parchment paper or silicone baking mat and set aside.
- In a medium-sized bowl, mix coconut flakes, sweetened condensed milk, and vanilla extract until fully combined.
- Separate your egg and place the egg white and salt in a medium bowl. Use a hand mixer and mix for 1 minute on high speed or until stiff peaks form.
- Add the egg whites to the coconut mixture and fold it in until fully incorporated.
- Use a spoon or a medium-sized cookie scoop and place 2 tablespoons of the mixture onto the lined baking sheet at least 1 inch apart. With clean hands form the mounds so they have a peak on top. Repeat with the remaining coconut mixture.
- Bake for 22 – 24 minutes or until the macaroons are golden brown.
- Remove from the oven and place the cookie sheet on a cooling rack to cool.
- While the macaroons are cooling place chocolate chips in a microwave-safe bowl. Melt the chocolate chips by microwaving for 30-second intervals and stir. Repeat until fully melted.
- Dip each baked macaroon into the melted chocolate and place them back onto the parchment paper or silicone liner on the cookie sheet.
- Pour the remainder of the melted chocolate into a small ziplock bag.
- Cut a very small hole in the corner of the bag and drizzle the melted chocolate over the macaroons.
- Allow the chocolate to set for 30 minutes or in the fridge for 15 minutes.
Notes
- For less mess place the ziplock bag over a glass and pour the melted chocolate into the bag.
- Don’t use wax paper, as the macaroons will stick to it. Parchment paper is best.
- These are super sticky when you form them into peaks, so you might need to wash your hands in between.
- Make sure when you separate the egg whites from the yolks that there are not any traces of the egg yolk.
Nutrition
Be sure to come back and tell us how your coconut macaroons turned out!
