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
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 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
