What's not to love about chocolate dipped coconut macaroons? These sweet treats are the perfect combination of chocolate and coconut, making them irresistible for anyone with a sweet tooth.
Plus, they're easy to make at home, so you can enjoy them any time you want. Whether you're looking for a dessert for a party or just a snack for yourself, these chocolate-dipped coconut macaroons are sure to please.
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❤️ Why you'll love this recipe
- These freshly-made macaroons are made with shredded coconut and sweetened condensed milk for a perfectly moist and chewy texture.
- Each one is hand-dipped in creamy dark chocolate, giving the perfect balance of sweetness and richness.
- These cookies are sure to satisfy any craving for something sweet and coconutty
- Plus, they make for a stunning presentation on a dessert platter or gift basket.
Whether you enjoy them as a snack or use them as an elegant dessert topping, our chocolate-dipped coconut macaroons are sure to become a new favorite. Try them for yourself and see why people can't get enough.
🛒 Ingredients
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Note: The full list of this recipe ingredients with their amounts and options are listed in the recipe card below.
- sweetened coconut flakes
- sweetened condensed milk - NOT evaporated milk
- vanilla extract
- egg white
- koser salt
- chocolate chips
🗒 Instructions
Note: This is an overview of the instructions. The full instructions are in the recipe card below.
- In a medium-sized bowl add the coconut flakes, sweetened condensed milk, and vanilla extract.
- Stir until well 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. You will see the peaks when you take the beaters out of the bowl.
- Add the egg whites to the coconut mixture and fold in until fully incorporated.
- Using a spoon or a medium-sized cookie scoop, place 2 Tablespoons of the mixture onto the parchment-lined baking sheet at least 1 inch apart. With clean hands form the mounds so they have a peak on top.
- Bake for 22 minutes or until golden brown.
- While the macaroons are cooling place the chocolate chips in a microwave-safe bowl. Melt the chocolate chips by microwaving for 20-second intervals and mixing. Repeat until fully melted. Dip each macaroon into the melted chocolate and place them back onto the parchment paper 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 on the coconut macaroons for 30 minutes or in the fridge for 15 minutes before devouring!
🔪 Equipment
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You’ll need the following items to make this recipe successfully.
- baking sheets
- parchment paper
- hand mixer
- mixing bowls
- cookie scoop or large spoon
- silicone spatula
🤔 FAQs
These are the questions we are most frequently asked about making the coconut macaroon cookie recipe.
Macarons are typically made with finely ground blanched almonds, while macaroons are made with sweetened flaked coconut. Both cookies are made with egg whites, sugar, vanilla, and a pinch of salt.
If your macaroons are dry, then they are overbaked.
I recommend freezing these baked, however, you can freeze them unbaked for up to three months.
These cookies are typically chewy in the center with a slight crunch on the outside.
👩🏻🍳 Tips
- If you don't have parchment paper or you want to use something more sustainable you can also use a silicone baking mat to line your baking sheet.
- If you find that the chocolate starts to harden before you can add it to your piping bag, then microwave the chocolate again for 20 to 30 seconds or until it is thin again.
- To give your melted chocolate chips a smooth texture, you can add a teaspoon of coconut oil or vegetable shortening when you are melting it.
📚 Variations
- I used semi chocolate chips to make these coconut macaroons however, you can also use dark chocolate or even white chocolate if you prefer.
- Change up the flavor of this coconut macaroon recipe by using almond extract instead of vanilla extract.
- You could also add a hint of lemon flavor to this recipe for coconut macaroons by adding lemon extract instead of vanilla.
🥫 Storage
These coconut macaroons can be stored in an airtight container at room temperature for up to 3-5 days. However, you can also store these coconut cookies can be stored in the fridge in an air-tight container for 5 to 7 days if you want them to last longer.
The macaroons can also be frozen for up 1o 3 months in a freezer-safe container.
📗 Related Recipes
- Are you looking for a tasty breakfast recipe that you can make to use up some leftover coconut? Look no further than this Baked Oatmeal recipe.
- If you love coconut as much as I do, then next time you are going to want to make this Italian Cream Cake. It's moist and fluffy and full of sweet flavor, you will fall in love with this dessert at the first bite.
- You can never go wrong with a creamy dessert that is topped with rich toasted coconut. This Toasted Coconut Pineapple Delight is a refreshing way to enjoy a sweet treat on a warm summer day.
- If you're looking to elevate your baking game and impress your friends and family with a delicious treat, unleash your inner baker with this Coconut Cookie Recipe.
🍽 Serve with
- This Beefy Baked Ravioli recipe is an easy, one-skillet dinner that is the perfect family-friendly dinner to serve before you enjoy these coconut cookies.
- Fall Harvest Salad is a simple, yet flavorful side dish that is bursting with delicious flavor. It's an excellent side salad to balance out this meal.
- Homemade Dinner Rolls are light and fluffy, and pair so well with just about every meal that you make! You won't regret making these fresh-baked rolls.
📞 Chiacchierata (chat)
I love coconut, and this coconut macaroon recipe is a great way to satisfy my chocolate and coconut cravings at the same time. Plus, they are so simple to make. If you want a delicious cookie to share during the holidays, this one is perfect.
Another cookie that you need to make during the holidays is this Triple Chocolate Crinkle Cookies recipe. Everyone loves it and it's one of the most popular cookies there is during the holidays.
Tutti a tavolo, è pronto!
What's new? Check out my All Our Way Store on Amazon. We'll be adding more items we love and use or wish we had to make cooking fun and easy.
📝 Recipe Card
These Chocolate Dipped Coconut Macaroons are crispy on the outside and chewy in the center with just the right amount of sweetness. The coconut and chocolate flavors pair so well together making these an irresistible treat.
And if you can't get enough of coconut, then you'll enjoy this Macadamia Coconut Bread with Orange Glaze. It's just sweet enough and it if you're looking for a tasty gift to give, make this in mini-loaves for your friends and neighbors.
If you love this recipe please give it 5 stars ⭐️⭐️⭐️⭐️⭐️.
📖 Recipe
Easy Chocolate Dipped Coconut Macaroon
Equipment Needed
Ingredients
- 3 ½ cups Sweetened coconut flakes
- ⅔ cup sweetened condensed milk
- 1 teaspoon vanilla extract
- 1 large egg white
- ⅛ teaspoon kosher salt
- 11.5 ounces milk chocolate
Instructions
- Preheat the oven to 325℉. Line your baking sheet with parchment paper and set aside.
- In a medium-sized bowl mix the 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. You will see the peaks when you take the beaters out of the bowl.
- Add the egg whites to the coconut mixture and fold in until fully incorporated.
- Using a spoon or a medium-sized cookie scoop, place 2 Tablespoons of the mixture onto the parchment-lined baking sheet at least 1 inch apart. With clean hands form the mounds so they have a peak on top.
- Bake for 22 minutes or until golden brown.
- Remove from the oven and place the cookie sheet on a cooling rack to cool so that when you dip them in the melted chocolate they will not fall apart.
- While the macaroons are cooling place the chocolate chips in a microwave-safe bowl. Melt the chocolate chips by microwaving for 20-second interfals and mix. Repeat until fully melted.
- Dip each macaroon into the melted chocolate and place them back onto the parchment pager 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 on the coconut macaroons for 30 minutes or in the fridge for 15 minutes before devouring!
Notes
- Can be stored in an air-tight container for up to 3-5 days.
- The coconut cookies can be stored in the fridge in an air-tight container for 5 to 7 days.
- The macaroons can be frozen for up 1o 3 months in an air-tight container.
Nutrition
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