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
Scale
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
