If you’ve ever wanted a cookie that’s chewy, sweet, and feels like a little coconut cloud dipped in chocolate heaven, you’re going to fall head over heels for this Chocolate Dipped Coconut Macaroons Recipe. It’s the perfect blend of rich condensed milk, toasted coconut, and a luscious chocolate finish that makes each bite irresistible. Trust me, once you try these, they’ll become your go-to treat for holidays, special occasions, or just a cozy afternoon snack.
Why You’ll Love This Recipe
- Easy to Make: Just a handful of ingredients and simple steps make this an effortless bake.
- Flavor-Forward: The blend of sweetened condensed milk and coconut creates chewy, sweet perfection every time.
- Chocolate Finish: Dipping each macaroon in melted chocolate adds a rich contrast that elevates the treat.
- Great for Gifting: These macaroons pack wonderfully in boxes, making them a beloved present for friends and family.
Ingredients You’ll Need
Each ingredient in this Chocolate Dipped Coconut Macaroons Recipe works in harmony to create that perfect chewy texture and balanced sweetness. When you shop, try to pick good quality chocolate and fresh shredded coconut for the best results.
- Sweetened Condensed Milk: This is the secret binder that keeps the macaroons moist and sweet without needing extra sugar.
- Egg White: Gives structure and helps the macaroons hold their shape with a lovely lightness.
- Vanilla: Adds a warm, familiar note that complements the coconut perfectly.
- Kosher Salt: A pinch brings out all the flavors and balances the sweetness.
- Sweetened Shredded Coconut: Make sure it’s fresh for that tropical aroma and chewy bite.
- Chocolate Chips: Whether you prefer semi-sweet, dark, or bittersweet, melting these for dipping is what turns these cookies from good to downright crave-worthy.
Variations
I’ve played around with this recipe over time and found some fun ways to make it your own. Don’t hesitate to experiment a bit—you’ll discover what your family loves best and maybe find your signature spin.
- Add Nuts: I sometimes toss in chopped toasted almonds or pecans for crunch, which pairs beautifully with the chewy coconut.
- Dipped & Drizzled: If you’re feeling fancy, after dipping the bottom, drizzle extra melted chocolate over the tops for that bakery look.
- Flavor Boosts: Swap vanilla for almond extract or add a splash of orange zest for a citrusy twist that wakes up the coconut.
- Chocolate Variations: Use white chocolate for dipping to switch things up or mix semi-sweet chips with bittersweet for a balanced chocolate hit.
How to Make Chocolate Dipped Coconut Macaroons Recipe
Step 1: Mix Your Base Ingredients
Start by preheating your oven to 325°F and lining two baking sheets with parchment paper or silpat mats—this helps prevent any stickiness. In a large bowl, combine the sweetened condensed milk, egg white, vanilla, and kosher salt. Give it a good stir until everything is smooth and blended. It’s the condensed milk that gives these macaroons their signature chew, so make sure it’s well mixed before moving on.
Step 2: Fold in the Coconut
Next, stir in your shredded coconut until it’s evenly coated with the wet mixture. You’ll notice the coconut gets sticky and clumpy, which is exactly what you want—it means these will hold together beautifully when baked. Don’t be tempted to add extra coconut; the 4 cups are just right to keep the texture moist.
Step 3: Shape Your Macaroons
Using a medium-sized cookie scoop or a couple of spoons, scoop out about two tablespoons of the coconut mixture for each macaroon and place it on your prepared baking sheets. Here’s a trick I discovered: after scooping all of them, use clean hands to gently press and shape each mound into a tight cone with a peak. This step helps them bake evenly and look gorgeous.
Step 4: Bake to Perfection
Bake the macaroons for 15 to 20 minutes, or until they’re lightly browned and toasted on top. If you’re baking both sheets at once, I highly recommend rotating the pans halfway through to ensure even baking. You’ll know they’re ready when the edges turn golden and the aroma of toasted coconut fills your kitchen—trust me, it’s heavenly. Once done, let them cool on the sheets for at least 5 minutes to set up before moving them to a wire rack.
Step 5: Dip in Decadent Chocolate
When the macaroons have cooled completely, melt your chocolate chips in a glass bowl in the microwave at 50% power, stirring every 30 seconds to avoid burning. Once smooth, dip the bottom of each macaroon in the melted chocolate and place them on a fresh parchment-lined tray to dry. If you’re like me and can’t resist, you can drizzle extra chocolate on top for an extra indulgent touch. Then, pop them in the fridge or let them set at room temperature until the chocolate hardens.
Pro Tips for Making Chocolate Dipped Coconut Macaroons Recipe
- Use Fresh Coconut: I once used older shredded coconut and noticed my macaroons weren’t as chewy or flavorful—fresh coconut makes all the difference.
- Don’t Skip the Peak: Pressing your mounds into tight shapes with peaks helps your macaroons bake evenly and look more inviting.
- Chocolate Melting Patience: Melting chocolate slowly at half power prevents it from seizing—stir frequently to keep it silky smooth.
- Cooling is Key: Let your macaroons cool completely before dipping in chocolate to avoid melting and ensure a crisp chocolate shell.
How to Serve Chocolate Dipped Coconut Macaroons Recipe
Garnishes
I love sprinkling a tiny pinch of flaky sea salt on the chocolate right after dipping—it adds a wonderful salty-sweet contrast. You can also dust the tops lightly with cocoa powder or finely chopped toasted nuts for a little extra flair that impresses guests.
Side Dishes
These macaroons pair beautifully with a cup of strong coffee, a chai latte, or even a scoop of vanilla ice cream for dessert. When my family gathers, they love these alongside fresh fruit or a light sparkling wine for a festive touch.
Creative Ways to Present
For special occasions, I arrange the macaroons on a pretty platter lined with palm leaves or parchment, then drizzle extra chocolate over the entire batch. Wrapping them in clear cellophane tied with ribbon makes a gorgeous homemade gift that’s as beautiful as it is delicious.
Make Ahead and Storage
Storing Leftovers
I keep leftover macaroons in an airtight container in the fridge to maintain the chewiness and keep the chocolate crisp. They typically last about a week this way, though they often disappear faster!
Freezing
Freezing works great for these—just arrange them in a single layer on a baking sheet, freeze until firm, then transfer to a zip-top bag or airtight container. They keep well up to 3 months and thaw quickly at room temperature when you’re ready to enjoy.
Reheating
Honestly, these are best enjoyed cold or at room temperature because reheating can soften the chocolate coating. If you prefer them warmer, let them sit out for 30 minutes or pop them in a warm oven (about 200°F) for 5 minutes—don’t overdo it to keep their texture intact.
FAQs
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Can I use unsweetened coconut instead of sweetened shredded coconut?
Absolutely! Using unsweetened coconut will make the macaroons less sweet, so you might want to add a touch of extra vanilla or a small amount of sugar to balance flavors. Keep in mind, the texture might be slightly different, but still delicious.
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How do I prevent the chocolate from melting off the macaroons?
Be sure your macaroons are completely cooled and set before dipping. Also, let the melted chocolate cool slightly so it’s warm but not hot when you dip. Placing the dipped macaroons in the fridge immediately after helps the chocolate solidify quickly into a crisp shell.
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Can I make these macaroons vegan?
Traditional recipes rely on egg whites and sweetened condensed milk, but you can experiment with vegan substitutes like aquafaba for egg whites and sweetened coconut condensed milk alternatives. The texture may vary, so testing is key!
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What kind of chocolate works best for dipping?
Semi-sweet or bittersweet chocolate chips are my favorite because their slight bitterness balances the sweet coconut, but feel free to use dark or even milk chocolate to suit your taste. Just choose good-quality chips that melt smoothly.
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How long do these macaroons last?
Stored in an airtight container in the refrigerator, these macaroons stay fresh for up to one week. If you freeze them, they can last for about three months without losing flavor or texture.
Final Thoughts
This Chocolate Dipped Coconut Macaroons Recipe holds a special place in my kitchen because it’s both simple and incredibly delicious—plus it always earns compliments and second helpings. If you love cookies that offer a flavorful punch with a chewy, tropical vibe and that satisfying chocolate finish, I genuinely think you’ll enjoy this recipe as much as I do. So why not give it a try today? I promise it’s worth every bite and will quickly become a classic you reach for again and again.
Print
Chocolate Dipped Coconut Macaroons Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 20 macaroons
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Deliciously sweet and chewy Chocolate Dipped Coconut Macaroons featuring a rich coconut base with a luscious chocolate coating. These festive treats are perfect for holiday gift boxes or any time you crave a chewy, candy-like cookie with a tropical twist.
Ingredients
Macaroon Base
- ⅔ cup sweetened condensed milk
- 1 egg white
- 1½ teaspoons vanilla extract
- ⅛ teaspoon kosher salt
- 4 cups sweetened shredded coconut
Chocolate Dip
- 6 ounces chocolate chips (semi-sweet, dark, or bittersweet)
Instructions
- Preheat and Prepare Baking Sheets: Preheat your oven to 325°F (163°C). Line two baking sheets with parchment paper or Silpat mats to prevent sticking and set them aside.
- Combine Wet Ingredients: In a large mixing bowl, combine the sweetened condensed milk, egg white, vanilla extract, and kosher salt. Stir thoroughly to blend all the ingredients smoothly.
- Add Coconut: Add the shredded sweetened coconut to the wet mixture and stir well to ensure the coconut is evenly coated and combined.
- Scoop and Shape Macaroons: Using a medium-sized scoop or two spoons, scoop about 2 tablespoons of the coconut mixture per macaroon onto the prepared baking sheets. Once scooped, use your hands to press and shape each mound firmly, creating a tight, peaked shape.
- Bake: Place the trays in the oven and bake for 15-20 minutes, or until the macaroons are lightly golden brown with toasted coconut edges. If baking two sheets simultaneously, rotate the trays halfway through for even baking.
- Cool: Remove macaroons from the oven and let them cool on the baking sheets for at least 5 minutes until they firm up. Then transfer them to a wire rack to cool completely.
- Melt Chocolate: Once cooled, put the chocolate chips into a small glass bowl and microwave at 50% power, stirring every 30 seconds until completely smooth and melted.
- Dip Macaroons in Chocolate: Lay fresh parchment or wax paper on a baking sheet. Dip the bottom of each cooled macaroon into the melted chocolate, then place on the paper to let the chocolate set.
- Set Chocolate: Refrigerate the dipped macaroons to harden the chocolate or allow them to set at room temperature.
- Optional Decoration and Storage: If desired, drizzle extra melted chocolate over the macaroons before the chocolate sets. Store finished macaroons in an airtight container in the refrigerator.
Notes
- These macaroons are a fantastic holiday treat and a crowd-pleaser when gifted in sweet boxes.
- The texture is chewy and candy-like, thanks to the combination of sweetened condensed milk and shredded coconut.
- You can customize the chocolate coating by using semi-sweet, dark, or bittersweet chocolate to suit your taste.
- For best results, ensure cookies are completely cooled before dipping to prevent melting the chocolate unevenly.
- Store macaroons in the fridge to keep the chocolate coating firm and the cookies fresh.
Nutrition
- Serving Size: 1 macaroon
- Calories: 168 kcal
- Sugar: 16 g
- Sodium: 81 mg
- Fat: 9 g
- Saturated Fat: 7 g
- Unsaturated Fat: 2.2 g
- Trans Fat: 0.01 g
- Carbohydrates: 20 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 4 mg
