Chocolate‑Dipped Coconut Macaroons

Chewy coconut macaroons dipped in rich chocolate — a simple yet indulgent treat.

Why You’ll Love This Recipe

These macaroons have a crisp exterior and a soft, chewy interior. The chocolate coating adds decadence, creating a delightful contrast of textures.

ingredients

sweetened shredded coconut
egg whites
granulated sugar
vanilla extract
salt
dark or semi‑sweet chocolate (for dipping)

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

directions

1. Preheat oven and line a baking sheet.
2. Whisk egg whites with sugar, vanilla, and salt until glossy.
3. Fold in shredded coconut.
4. Scoop mounds onto the baking sheet and bake until golden.
5. Cool completely.
6. Melt chocolate and dip the bottom of each macaroon; set on parchment until chocolate hardens.

Servings and timing

Serves: 24 macaroons
Preparation: 15 minutes
Baking: 15–20 minutes
Cooling & dipping: 20 minutes
Total: ~50 minutes

Variations

• Add a touch of almond extract.
• Sprinkle sea salt on chocolate before it sets.
• Dip only the top instead of the bottom.

storage/reheating

Store in an airtight container at room temperature up to 5 days. Do not refrigerate; moisture may soften texture.

FAQs

Can I use unsweetened coconut?

Yes, but texture and sweetness will differ.

Are these gluten‑free?

Yes, naturally.

Why are my macaroons dry?

Do not overbake; remove when edges are golden.

Can I freeze them?

Yes, freeze up to 1 month.

What chocolate works best?

Dark or semi‑sweet for contrast; milk chocolate for sweetness.

How do I melt chocolate?

Use a double boiler or microwave in short bursts.

Can kids help?

Yes, especially with dipping and decorating.

Do they need egg whites whipped rigidly?

Whipping helps structure; do not underbeat.

Can I make them dairy‑free?

Use dairy‑free chocolate.

Are they suitable for holidays?

Yes, they make excellent gifts or party treats.

Conclusion

Chocolate‑dipped coconut macaroons are a classic, chewy confection with a rich chocolate finish — simple to make and delightful to share.

Chocolate‑Dipped Coconut Macaroons

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Chocolate-Dipped Coconut Macaroons are chewy, sweet cookies made with shredded coconut and condensed milk, baked to golden perfection and finished with a dip in rich dark chocolate — a simple yet irresistible treat.

• Author: Emma Harper
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 1 hour (including cooling and dipping)
• Yield: 20 macaroons 1x
• Category: Dessert
• Method: Baking
• Cuisine: Jewish
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

• 3 cups sweetened shredded coconut
• 3/4 cup sweetened condensed milk
• 1 tsp vanilla extract
• 2 large egg whites
• 1/4 tsp salt
• 6 oz dark or semi-sweet chocolate, chopped

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Instructions

1. Preheat oven to 325°F (165°C) and line a baking sheet with parchment paper.
2. In a large bowl, mix shredded coconut, sweetened condensed milk, and vanilla until combined.
3. In a separate bowl, beat egg whites with salt until stiff peaks form.
4. Gently fold egg whites into the coconut mixture until fully incorporated.
5. Scoop heaping tablespoons of the mixture onto the prepared baking sheet, spacing slightly apart.
6. Bake for 20–25 minutes or until the tops are golden brown. Let cool completely.
7. While macaroons cool, melt chocolate in a microwave-safe bowl or double boiler until smooth.
8. Dip the bottoms of each macaroon into the melted chocolate and place on parchment to set. Optional: drizzle additional chocolate over the tops.
9. Let chocolate harden at room temperature or refrigerate for quicker setting.

Notes

• Use a cookie scoop for evenly sized macaroons.
• Ensure egg whites are beaten to stiff peaks for best texture.
• Store in an airtight container for up to 5 days or refrigerate for longer shelf life.
• Drizzle with white chocolate for a decorative touch.

Nutrition

• Serving Size: 1 macaroon
• Calories: 160
• Sugar: 14g
• Sodium: 45mg
• Fat: 9g
• Saturated Fat: 7g
• Unsaturated Fat: 2g
• Trans Fat: 0g
• Carbohydrates: 18g
• Fiber: 2g
• Protein: 2g
• Cholesterol: 5mg