Go Back
- 2 ¾ cups unsweetened shredded coconut - 1 cup sweetened condensed milk - 1 teaspoon vanilla extract - ¼ teaspoon almond extract - 2 large egg whites - ¼ teaspoon salt - 1 cup dark chocolate chips These ingredients are the core of your macaroons. The unsweetened coconut gives a great texture. Sweetened condensed milk adds a rich sweetness that binds the mixture. Vanilla and almond extracts bring warm flavor notes. Egg whites create a light, airy texture. Salt balances the sweetness perfectly. - 1 teaspoon coconut oil Coconut oil is optional but can make your chocolate smoother. It helps the chocolate melt better and makes for a nice shine. You can also add a pinch of sea salt on top for extra flavor. If you don’t have some ingredients, here are good swaps: - Use sweetened coconut if unsweetened is not available. - For a nut-free option, skip the almond extract. - If you want a dairy-free version, try coconut cream in place of sweetened condensed milk. - You can use milk chocolate chips instead of dark chocolate for a sweeter treat. These swaps keep your recipe flexible. Enjoy experimenting with different flavors! {{ingredient_image_2}} Start by setting your oven to 325°F (163°C). Line your baking sheet with parchment paper. This makes cleanup easy and helps your macaroons not stick. In a large bowl, combine 2 ¾ cups of shredded coconut with 1 cup of sweetened condensed milk. Add 1 teaspoon of vanilla extract and ¼ teaspoon of almond extract. Stir this mixture well until all the coconut is coated. In another bowl, beat 2 large egg whites with ¼ teaspoon of salt. Use a whisk or an electric mixer. Beat until soft peaks form. Be careful not to overbeat; you want to keep some air in the mixture. Gently fold the whipped egg whites into the coconut mixture. Use a rubber spatula and stop folding when just combined. This keeps the mix light. Now, use a cookie scoop or your hands to form small mounds, about 1.5 inches wide. Place each mound on your baking sheet, leaving space between them. Bake for 20-25 minutes until the tops are golden brown. While the macaroons cool, melt 1 cup of dark chocolate chips in a microwave-safe bowl. If you want, add 1 teaspoon of coconut oil for a glossy finish. Microwave in 30-second bursts, stirring in between, until smooth. Dip each cooled macaroon halfway into the melted chocolate. Let the excess chocolate drip off before placing them on the parchment paper. For a fun touch, drizzle any leftover chocolate over the top. Chill the baking sheet in the refrigerator for about 30 minutes to let the chocolate set. Enjoy your sweet creation! When making chocolate dipped coconut macaroons, it's easy to make mistakes. Here are a few to watch out for: - Overmixing: When you fold the egg whites into the coconut mix, be gentle. Overmixing deflates the air you whipped in. - Not Cooling Enough: Let the macaroons cool completely. This step helps them firm up, making dipping easier. - Skipping the Parchment Paper: Always line your baking sheet. It keeps the macaroons from sticking and makes cleanup a breeze. Getting the shape right is key. Here's how to do it: - Use a Cookie Scoop: This gives you even sizes. Each mound should be about 1.5 inches wide. - Space Them Out: Leave room between each mound. They spread a bit while baking. - Shape with Your Hands: If you prefer, mold the mixture with your hands. Just make sure they are slightly wet to avoid sticking. Melting chocolate can be tricky. Follow these tips for the best results: - Use a Microwave: Heat chocolate in short bursts of 30 seconds. Stir in between to avoid burning. - Add Coconut Oil: A teaspoon of coconut oil helps the chocolate melt smoothly and makes it shiny. - Check for Clumps: If you see any lumps in the melted chocolate, keep stirring. It will eventually smooth out. These tips will help you make perfect chocolate dipped coconut macaroons every time. Enjoy the process and have fun with it! Pro Tips Use Fresh Coconut: For a more intense coconut flavor, consider using fresh grated coconut instead of shredded, if available. Temperature Matters: Ensure your egg whites are at room temperature before whipping for better volume and stability. Chill Before Dipping: Let the macaroons cool completely before dipping in chocolate; this helps prevent the chocolate from melting. Experiment with Toppings: Add a sprinkle of sea salt or crushed nuts on top of the chocolate for an added texture and flavor contrast. {{image_4}} You can easily add new flavors to your macaroons. For instance, use different extracts. Try orange or lemon for a bright taste. You can also mix in spices like cinnamon or nutmeg. These spices will give your macaroons a unique twist. Another fun way to add flavor is by mixing in nuts. Chopped almonds or pistachios can give a nice crunch. You could even fold in mini chocolate chips for added sweetness. Choosing your chocolate can change the taste of your macaroons. Dark chocolate is rich and pairs well with coconut. If you prefer a sweeter treat, go for milk chocolate. It brings a creamy contrast to the coconut's texture. For a more unique flavor, try using white chocolate. Its sweetness balances the coconut's chewiness. You can also add a pinch of sea salt to enhance the chocolate's flavor. If you want a new shape, consider making mini bites or bars. To make bites, use a smaller scoop to form tiny mounds. These are great for parties or snacks. For bars, press the mixture into a lined baking pan. Bake as usual, then cut into bars after cooling. This shape is fun and easy to share. Plus, you can dip them in chocolate the same way. Store your chocolate dipped coconut macaroons in an airtight container. This keeps them fresh and tasty. Place parchment paper between layers to prevent sticking. Keep the container in a cool, dry place. Avoid areas with high humidity, as this can make them soggy. When stored correctly, these macaroons can last up to one week. If you keep them in the fridge, they can last a bit longer, about ten days. However, they are best enjoyed fresh. Their texture and flavor shine brightest within the first few days. Yes, you can freeze these treats! To freeze, place the macaroons in a single layer on a baking sheet. Once frozen, transfer them to an airtight container. They can stay in the freezer for up to three months. When ready to eat, let them thaw in the fridge or at room temperature. Enjoy the delightful taste anytime! Macaroons and macarons are not the same. Macaroons are chewy and made with coconut. They are often sweet and dense. Macarons are light, meringue-based cookies with a creamy filling. They have a smooth shell and are colorful. The main difference lies in their ingredients and texture. Yes, you can use sweetened coconut. It will add more sugar to your macaroons. This makes them sweeter and richer. Just remember to adjust the amount of sweetened condensed milk if you prefer less sweetness. Yes, you can find dairy-free condensed milk options. Look for brands made with coconut or almond milk. These vegan options work well in recipes. They provide similar sweetness and creaminess, keeping your macaroons delicious. These macaroons are naturally gluten-free! The main ingredients are coconut and egg whites. Just ensure that the chocolate you use is gluten-free. Most dark chocolate is gluten-free, but always check the label. You can get creative with toppings! Here are some ideas to try: - Drizzle more melted chocolate on top. - Sprinkle toasted nuts or coconut flakes. - Add a pinch of sea salt for contrast. - Use colorful sprinkles for fun. These toppings add visual appeal and extra flavor to your macaroons. In this post, I shared how to make chocolate dipped coconut macaroons. You learned about key ingredients, step-by-step instructions, and helpful tips. I also offered variations and storage info to keep them fresh. These treats are fun to make and enjoy. Experiment with flavors and toppings to find your favorite. With these skills and tips, you can create delicious macaroons anytime. Enjoy baking and sharing your tasty treats!

Chocolate Dipped Coconut Macaroons

Delicious coconut macaroons dipped in rich dark chocolate.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 1 hour
Course Dessert
Cuisine American
Servings 12
Calories 150 kcal

Ingredients
  

  • 2.75 cups unsweetened shredded coconut
  • 1 cup sweetened condensed milk
  • 1 teaspoon vanilla extract
  • 0.25 teaspoon almond extract
  • 2 large egg whites
  • 0.25 teaspoon salt
  • 1 cup dark chocolate chips
  • 1 teaspoon coconut oil (optional)

Instructions
 

  • Preheat your oven: Set your oven to 325°F (163°C) and line a baking sheet with parchment paper for easy cleanup.
  • Prepare the coconut mixture: In a large mixing bowl, combine the shredded coconut, sweetened condensed milk, vanilla extract, and almond extract. Stir thoroughly until all ingredients are well mixed and the coconut is evenly coated.
  • Whip the egg whites: In a separate bowl, use a whisk or electric mixer to beat the egg whites and salt together until soft peaks form. Be careful not to overbeat, as you want to maintain some airiness.
  • Combine the mixtures: Gently fold the whipped egg whites into the coconut mixture using a rubber spatula. Stop folding once just combined—this mixture should remain light and airy.
  • Shape the macaroons: Using a cookie scoop or your hands, form small mounds of the mixture (about 1.5 inches in diameter) and place them on the prepared baking sheet. Ensure there’s some space between each mound to allow for spreading during baking.
  • Bake: Place the baking sheet in the preheated oven and bake for 20-25 minutes, or until the tops are a lovely golden brown.
  • Cool the macaroons: Once baked, remove the baking sheet from the oven and let the macaroons cool completely on the sheet. This helps them firm up and makes them easier to dip in chocolate.
  • Melt the chocolate: While the macaroons are cooling, melt the dark chocolate chips along with coconut oil (if using) in a microwave-safe bowl. Microwave in 30-second intervals, stirring in between, until the chocolate is completely smooth and glossy.
  • Dip the macaroons: Once the macaroons are cool, dip each one halfway into the melted chocolate, letting any excess drip off. Return them to the parchment-lined baking sheet.
  • Add a finishing touch: For a decorative flair, drizzle any remaining melted chocolate over the dipped macaroons before they set.
  • Chill to set: Place the baking sheet in the refrigerator for about 30 minutes, allowing the chocolate to harden beautifully.

Notes

Arrange on a decorative platter and drizzle with additional melted chocolate for presentation.
Keyword chocolate, coconut, dessert, macaroons