If you’re craving a sweet treat that’s chewy, coconutty, and just a little decadent, you’re going to love this Chocolate Dipped Coconut Macaroons Recipe. I absolutely love how these macaroons turn out—rich, moist, and perfectly toasted with a luscious chocolate coating that just takes them over the edge. When I first tried making them, I was amazed at how simple the ingredients were, yet how impressive the end result tasted. Stick with me here, and I’ll walk you through everything you need to know so your batch comes out perfect every time!
Why You’ll Love This Recipe
- Simplicity: Uses pantry staples and takes less than 40 minutes from start to finish.
- Texture Magic: Chewy coconut centers with a crispy toasted exterior, topped with smooth chocolate.
- Customizable: You can choose your favorite chocolate type and add your own twist with flavors or extras.
- Perfect Gift Idea: They’re a crowd-pleaser and look gorgeous tucked in holiday or party boxes.
Ingredients You’ll Need
These ingredients come together seamlessly to create chewy, sweet macaroons with a rich chocolate dip. I always recommend using good quality shredded coconut and chocolate for the best flavor and texture.
- Sweetened Condensed Milk: This is the glue that holds the coconut together and adds delicious sweetness and chewiness.
- Egg White: Helps bind the ingredients and gives the macaroon structure without heaviness.
- Vanilla Extract: Adds a lovely warm note that complements the coconut and chocolate.
- Kosher Salt: Just a pinch to balance the sweetness and bring out the flavors.
- Sweetened Shredded Coconut: Use one that’s not too fine or too chunky—medium shredded works best for this texture.
- Chocolate Chips (semi-sweet, dark, or bittersweet): Your choice here—semi-sweet is my favorite because it balances the sweet coconut perfectly.
Variations
I like to play around with this Chocolate Dipped Coconut Macaroons Recipe depending on the season and what I have on hand—you’ll find it so easy to tweak! Try these ideas to make the recipe your own.
- Add Almonds or Pecans: I love tossing in chopped nuts for that extra crunch—my family goes crazy for the texture contrast.
- Use Coconut Extract: For an extra coconut punch, swap some or all of the vanilla with coconut extract. It makes these taste like beach vacay in cookie form.
- Darker Chocolate or White Chocolate: I sometimes dip half in bittersweet chocolate and drizzle the other half with white chocolate for a pretty presentation.
- Make Them Vegan: Use a plant-based condensed milk alternative and aquafaba instead of egg whites—that’s a bit of an experiment but worth trying!
How to Make Chocolate Dipped Coconut Macaroons Recipe
Step 1: Mix the Ingredients for that Perfect Coconut Batter
Start by preheating your oven to 325°F and lining your baking sheets with parchment paper or silpat mats so nothing sticks. Then, in a large bowl, combine the sweetened condensed milk, egg white, vanilla extract, and salt. Stir these together well before folding in the shredded coconut. You’ll notice the mixture is thick but sticky—that’s exactly what you want. This step is crucial: make sure every bit of coconut is well coated, so your macaroons bake up moist but hold together tightly.
Step 2: Shape Your Macaroons with a Peak
I like to use a medium-sized scoop to portion out roughly 2 tablespoons of the mixture onto the baking sheets. Once they’re all scooped out, here’s a trick I discovered: gently press each mound down and then shape it into a small peak with your fingers. This little peak browns beautifully and gives each macaroon that classic look. Press firmly so your cookies hold their shape during baking.
Step 3: Bake and Toast to Golden Perfection
Pop the trays into the preheated oven and bake for 15–20 minutes. If you bake both sheets at once, rotate them halfway through to ensure even browning. Keep an eye out for a light golden color and toasted coconut edges—that’s when you know they’re done. After baking, let them cool on the baking sheets for at least 5 minutes; they’ll firm up nicely but still be tender inside.
Step 4: Dip in Chocolate for the Ultimate Finish
Once your macaroons are completely cool, melt your chocolate chips gently in the microwave at 50% power, stirring every 30 seconds to avoid burning. When smooth, dip the bottoms of the cookies into the chocolate and place them on fresh parchment paper to dry. Pop them in the fridge for quicker setting or leave at room temperature if you’re not in a rush. If you’re feeling fancy, drizzle a little extra chocolate on top for that professional bakery vibe.
Pro Tips for Making Chocolate Dipped Coconut Macaroons Recipe
- Use Parchment or Silpat: This prevents sticking and helps your macaroons slide off easily without breaking.
- Firm Peaks Make a Difference: Press each macaroon into a peak—you’ll see they brown more beautifully and look bakery-perfect.
- Chocolate Tempering Shortcut: Melting chocolate at half power and stirring often keeps it silky and smooth—no grainy mess.
- Don’t Skip Cooling: Always cool completely before dipping, or the chocolate won’t stick properly and can slide right off.
How to Serve Chocolate Dipped Coconut Macaroons Recipe
Garnishes
I usually keep it simple and let the chocolate shine, but sprinkling a tiny pinch of flaky sea salt over the chocolate before it sets adds a sophisticated salty-sweet balance I just love. Sometimes I add finely chopped toasted almonds on top for a nutty crunch—great for special occasions!
Side Dishes
These macaroons pair beautifully with a hot cup of coffee, chai tea, or even a scoop of coconut ice cream. I’ve also served them alongside fresh berries for a fresh contrast—it’s amazing how a little fruit lightens up such a rich treat.
Creative Ways to Present
For holidays or parties, I line a pretty tin with parchment and arrange these macaroons in neat rows, sometimes dusted with cocoa powder or garnished with edible gold flakes—trust me, they look like you bought them from a fancy bakery!
Make Ahead and Storage
Storing Leftovers
Store your macaroons in an airtight container in the refrigerator to keep the chocolate crisp and the coconut moist. I’ve found they stay fresh for about a week, which is perfect because they tend to disappear fast around my house!
Freezing
If you want to make these ahead in bulk, they freeze wonderfully. Just layer the macaroons with parchment paper between them in an airtight container or freezer bag. When ready, thaw in the fridge overnight—you’ll barely notice they were frozen at all.
Reheating
You really don’t need to reheat these, but if you want that fresh-baked warmth, pop them in a low oven (around 275°F) for 5 minutes. Just be gentle so the chocolate doesn’t melt completely. Or enjoy them cold with a cup of tea!
FAQs
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Can I use unsweetened coconut instead of sweetened for this recipe?
Yes, you can substitute unsweetened shredded coconut, but keep in mind that the macaroons will be less sweet. You might want to add a little extra sweetened condensed milk or a touch of sugar to balance the flavor.
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What type of chocolate is best for dipping?
I prefer semi-sweet chocolate because its slight bitterness balances the sweetness of the coconut. Dark or bittersweet works well too if you like a richer flavor. Milk chocolate or white chocolate are sweeter options, which are great if you have a serious sweet tooth!
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How can I make sure my macaroons don’t fall apart?
Press the coconut mixture firmly when shaping into mounds and bake until the edges are just toasted. Also, letting them cool on the baking sheet before moving helps them set firm. Using the egg white and sweetened condensed milk properly ensures the right binding.
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Can I make these gluten-free?
Absolutely! This recipe is naturally gluten-free since it’s coconut-based and doesn’t include any flour. Just be sure to check your chocolate chips are labeled gluten-free to avoid cross-contamination.
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How long do these macaroons last?
Stored in an airtight container in the fridge, these macaroons stay fresh for up to one week. Beyond that, they might start to lose their chewy texture but are still tasty.
Final Thoughts
I hope after trying this Chocolate Dipped Coconut Macaroons Recipe, you’ll agree with me that it’s one of those simple-yet-special treats you’ll want to make again and again. I love sharing these because they’re easy to whip up, look gorgeous, and taste so indulgent without being complicated. Whether it’s for a special occasion, a cozy afternoon snack, or a thoughtful homemade gift, these macaroons always bring a smile. Give them a go—I promise you’ll be reaching for a second one in no time!
Print
Chocolate Dipped Coconut Macaroons Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 20 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Delightfully chewy and rich, these Chocolate Dipped Coconut Macaroons combine sweet shredded coconut with creamy condensed milk and a crispy chocolate coating. Perfect as a festive treat or anytime you crave a sweet, candy-like cookie that balances toasted coconut flavors with smooth, melted chocolate.
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 Coating
- 6 ounces chocolate chips (semi-sweet, dark, or bittersweet)
Instructions
- Preheat and prepare baking sheets: Preheat your oven to 325°F. Line two baking sheets with parchment paper or silpat mats and set them aside to prevent sticking and make cleanup easier.
- Mix wet ingredients: In a large mixing bowl, combine the sweetened condensed milk, egg white, vanilla extract, and kosher salt. Stir thoroughly to blend all ingredients evenly.
- Add coconut and mix: Add the shredded sweetened coconut to the wet mixture and stir again until the coconut is fully coated and evenly distributed throughout the batter.
- Shape macaroons: Using a medium-sized scoop or spoons, scoop approximately 2 tablespoons of the coconut mixture and place mounds on the prepared baking sheets. Press each mound firmly with your hands into a tight shape with a peak at the top to help them maintain structure while baking.
- Bake the macaroons: Bake for 15-20 minutes until the edges are lightly browned and the coconut pieces are toasted. If baking both sheets simultaneously, rotate the trays halfway through to ensure even cooking.
- Cool the macaroons: Remove the baking sheets from the oven and let the macaroons cool on the sheets for at least 5 minutes so they firm up. Then transfer them to a wire rack to cool completely.
- Melt the chocolate: Place the chocolate chips in a small glass bowl and microwave at 50% power, stirring every 30 seconds until the chocolate is fully melted and smooth.
- Dip the macaroons in chocolate: Prepare a fresh parchment or wax paper-lined sheet. Dip the bottoms of each cooled macaroon into the melted chocolate and place them on the prepared sheet to set.
- Set the chocolate: Allow the chocolate to harden by refrigerating the dipped macaroons or letting them set at room temperature. Optionally, drizzle additional melted chocolate over the top for decoration.
- Store properly: Store the finished macaroons in an airtight container in the refrigerator to keep them fresh and maintain the chocolate coating.
Notes
- Chocolate Dipped Coconut Macaroons are a classic holiday favorite and make excellent gifts tucked inside boxes of Christmas sweets.
- These cookies have a rich, chewy texture that resembles candy and are perfect for anyone who loves coconut and chocolate combined.
- You can customize the chocolate type depending on your preference: semi-sweet, dark, or bittersweet chocolate all work well.
- Make sure to cool the macaroons completely before dipping to prevent the chocolate from melting or sliding off.
- For even texture and presentation, use a medium-sized scoop to portion the macaroons equally.
Nutrition
- Serving Size: 1 cookie
- 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
