Go Back
- 2 ¾ cups shredded unsweetened coconut - 2/3 cup sweetened condensed milk - 1 cup dark chocolate chips To make chocolate dipped coconut macaroons, you need three main ingredients. First, use shredded unsweetened coconut. This gives a great texture and pure coconut flavor. Next, sweetened condensed milk adds a rich sweetness and binds everything together. Finally, dark chocolate chips make the perfect topping, adding a rich chocolate taste. - 1 tablespoon coconut oil - 1 teaspoon vanilla extract - 1/4 teaspoon salt You can also use some optional ingredients. Coconut oil helps melt the chocolate smoothly. It gives a nice shine to the final product. Vanilla extract adds depth to the flavor, enhancing the sweetness. A bit of salt balances the sweetness of the condensed milk, making each bite more enjoyable. These extras are not required but can elevate your macaroons. Preheating the Oven First, turn on your oven. Set it to 325°F (160°C). This helps the macaroons bake evenly. While the oven warms up, line a baking sheet with parchment paper. This keeps them from sticking. Mixing the Ingredients In a large mixing bowl, add 2 ¾ cups of shredded unsweetened coconut and 2/3 cup of sweetened condensed milk. Use a spatula to stir until all the coconut is covered. Next, pour in 1 teaspoon of vanilla extract, 2 large egg whites, and 1/4 teaspoon of salt. Mix everything together until it looks smooth. Forming the Macaroons Now, it’s time to make the macaroons. Use a tablespoon or cookie scoop to grab some of the mixture. Shape it into small mounds. Place them on the baking sheet. Make sure to space them about 2 inches apart. Baking Time and Temperature Pop the baking sheet into the oven. Bake the macaroons for 20-25 minutes. They should turn a nice golden brown on top. When they look good, take them out and let them cool for about 10 minutes. Then, move them to a wire rack to cool completely. Melting the Chocolate Once the macaroons are cool, it’s chocolate time! In a microwave-safe bowl, add 1 cup of dark chocolate chips and 1 tablespoon of coconut oil. Heat them in the microwave in 30-second bursts. Stir after each round until the chocolate is smooth. Dipping and Drizzling Techniques Take each macaroon and dip the bottom into the melted chocolate. Let the extra chocolate drip off. Place the dipped macaroons back on the wire rack. If you want to make them extra special, drizzle some more chocolate on top. Let the chocolate set at room temperature, or pop them in the fridge to speed things up. How to Achieve Ideal Texture To get the best texture, use shredded unsweetened coconut. The coconut should be moist, not dry. Mixing it with sweetened condensed milk binds everything well. This mix makes the macaroons chewy and soft inside, with a nice golden crust outside. Aim for small mounds when you scoop them. This helps them bake evenly. Baking Tips for Even Color To ensure even color, space the macaroons two inches apart on the baking sheet. This allows heat to flow around them. Rotate the baking sheet halfway through baking. If you notice some macaroons browning faster, position them differently next time. A consistent oven temperature is key to achieving that perfect golden brown. Best Methods for Melting Chocolate For melting chocolate, I recommend using a microwave. Place dark chocolate chips and coconut oil in a microwave-safe bowl. Heat in 30-second bursts, stirring in between. This method helps you avoid burning the chocolate. You can also melt chocolate using a double boiler. Just place a bowl over simmering water, and stir until smooth. Avoiding Seizing Chocolate Chocolate can seize if it comes into contact with water. Keep all tools and bowls dry. If your chocolate does seize, try adding a teaspoon of coconut oil or vegetable oil. This can help restore the smooth texture. Remember, patience is key when melting chocolate. Slow and steady wins the race! {{image_2}} You can make your macaroons even more exciting. One great way is to add almond extract. Just a tiny bit will change the taste. It gives a nice nutty flavor that pairs well with coconut. You can also try seasonal flavors. For example, add pumpkin spice in fall or peppermint extract during winter. It makes your treats special for the season. Get creative and see what you like best! Switching up your chocolate can be fun too. Using white chocolate instead of dark chocolate makes a great twist. It gives a sweet and creamy taste that many people love. Just melt it the same way you do with dark chocolate. Another fun idea is to roll the macaroons in nuts or sprinkles. Chopped almonds or pistachios add crunch. Colorful sprinkles make them look festive. This way, you can match your macaroons to any event or party! To keep your chocolate dipped coconut macaroons fresh, you have two choices: room temperature or refrigeration. - Room Temperature: Store them in a cool, dry place. They stay fresh for about 3-5 days. - Refrigeration: If you want them to last longer, place them in the fridge. They can stay good for up to 2 weeks. Use an airtight container for both storage methods. This prevents moisture from getting in and keeps them crunchy. If you choose the fridge, make sure the container is snug. Freezing is a great option for long-term storage. It helps preserve the taste and texture. - How to Freeze for Better Longevity: First, let the macaroons cool completely. Next, place them on a baking sheet in a single layer. Freeze them for about 1-2 hours until solid. Once they are firm, transfer them to a freezer-safe bag or container. Be sure to remove as much air as possible. They can last up to 3 months in the freezer. - Thawing Instructions: To enjoy your frozen macaroons, take them out of the freezer. Let them thaw in the fridge for a few hours. If you're in a hurry, leave them at room temperature for about 30 minutes. Enjoy them fresh! How to Make Coconut Macaroons Without Egg? You can make coconut macaroons without egg. Use aquafaba instead. Aquafaba is the liquid from canned chickpeas. Use about 3 tablespoons of aquafaba. Whip it until it forms soft peaks. Then, mix it with the coconut and sweetened condensed milk. This method keeps the texture light and fluffy. Can I Use Sweetened Coconut Instead? You can use sweetened coconut. It will add extra sweetness to your macaroons. Adjust the amount of sweetened condensed milk if you use sweetened coconut. Start with less condensed milk and taste the mix. You want a nice balance of flavors. Where to Buy Chocolate Dipped Coconut Macaroons? You can find chocolate dipped coconut macaroons at many grocery stores. Check the bakery section or the snack aisle. Health food stores often carry them, too. Online retailers like Amazon also have a variety you can explore. Recommended Brands for Store-Bought Macaroons Some tasty brands include Macaroon Factory and Sweet Nothings. Both brands offer good quality and flavor. Look for those brands for a delicious treat! In this post, we explored making delicious coconut macaroons. The key ingredients are shredded coconut, sweetened condensed milk, and dark chocolate chips. We went step-by-step, from preparing the oven to melting chocolate for dipping. I shared tips for perfect texture and flavor variations. Remember, store your macaroons properly to keep them fresh. Try making them your own with different flavors or coatings. Enjoy your baking and make tasty treats!

Chocolate Dipped Coconut Macaroons

Indulge in a sweet treat with these delicious chocolate dipped coconut macaroons! Made with simple ingredients like shredded coconut, sweetened condensed milk, and dark chocolate, these easy-to-follow recipes will have you baking like a pro in no time. Whether for a special occasion or just because, these macaroons are sure to impress. Click through to explore the full recipe and whip up this delightful dessert today!
Print Recipe Pin Recipe

Ingredients
  

2 ¾ cups shredded unsweetened coconut

2/3 cup sweetened condensed milk

1 teaspoon vanilla extract

2 large egg whites

1/4 teaspoon salt

1 cup dark chocolate chips

1 tablespoon coconut oil (for melting chocolate)

Instructions
 

Preheat your oven to 325°F (160°C) and line a baking sheet with parchment paper.

    In a large mixing bowl, combine the shredded coconut and sweetened condensed milk. Stir until the coconut is completely coated.

      Add the vanilla extract, egg whites, and salt to the coconut mixture. Mix until well combined.

        Using a tablespoon or a cookie scoop, form small mounds of the coconut mixture and place them onto the prepared baking sheet, spacing them about 2 inches apart.

          Bake in the preheated oven for 20-25 minutes, or until the macaroons are golden brown on top.

            Remove from the oven and let the macaroons cool on the baking sheet for about 10 minutes, then transfer them to a wire rack to cool completely.

              Once cooled, melt the dark chocolate chips and coconut oil together in a microwave-safe bowl in 30-second intervals, stirring until smooth.

                Dip the bottom of each macaroon into the melted chocolate, allowing the excess chocolate to drip off. Place the chocolate-dipped macaroons back on the wire rack.

                  If desired, drizzle more melted chocolate on top of each macaroon for decoration.

                    Allow the chocolate to set at room temperature or refrigerate the macaroons for quicker setting.

                      Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 12