Go Back
- 3 cups shredded unsweetened coconut - 1 cup sweetened condensed milk - 1 teaspoon vanilla extract - 1/4 teaspoon almond extract - 1/4 teaspoon salt - 8 ounces semi-sweet chocolate chips - 1 tablespoon coconut oil These ingredients come together to create a tasty treat. The unsweetened coconut gives a rich texture. Sweetened condensed milk adds sweetness and binds everything. Vanilla and almond extracts bring extra flavor. The salt balances the sweetness nicely. For the chocolate, I prefer semi-sweet chips. They melt well and taste great with the coconut. A touch of coconut oil helps the chocolate stay smooth. This mix of ingredients makes each bite delicious. You can also play with these ingredients for different flavors. Just ensure you keep the main elements for the best result. {{ingredient_image_2}} 1. Preheat the oven and prepare the baking sheet Set your oven to 325°F (163°C). Line a baking sheet with parchment paper to avoid sticking. 2. Combine the coconut and wet ingredients In a large bowl, mix 3 cups of shredded unsweetened coconut, 1 cup of sweetened condensed milk, 1 teaspoon of vanilla extract, 1/4 teaspoon of almond extract, and 1/4 teaspoon of salt. Stir until everything is well combined. The coconut should be evenly coated. 3. Scoop and shape the macaroons With clean hands, scoop small mounds of the mixture. Aim for about 1.5 tablespoons for each. Place them onto the baking sheet, spacing them well apart. This will help them bake evenly. 1. Bake until golden brown Place the baking sheet in the oven. Bake for 15-20 minutes. Watch closely in the last few minutes. You want the tops to turn a lovely golden brown but not burn. 2. Cooling instructions for macaroons After baking, take the macaroons out. Let them cool completely on the baking sheet. This step helps them hold their shape. 1. Prepare the melted chocolate In a microwave-safe bowl, combine 8 ounces of semi-sweet chocolate chips and 1 tablespoon of coconut oil. Microwave for 30 seconds, then stir. Repeat until the chocolate is smooth. 2. Dipping the cooled macaroons Once the macaroons are cool, dip the bottom half into the melted chocolate. Let any extra chocolate drip back into the bowl. Place the chocolate-dipped macaroons back on the parchment-lined baking sheet. Let them sit until the chocolate hardens. For faster results, chill them in the fridge for 10-15 minutes. To make the best macaroons, start with the right mixture. The coconut should be moist but not soggy. Use unsweetened coconut for a balanced taste. Mix the coconut, sweetened condensed milk, vanilla, almond extract, and salt well. You want every bit of coconut to be coated evenly. Baking time is also key. Bake the macaroons until they turn a lovely golden brown. This usually takes about 15 to 20 minutes. Check them often, especially in the last few minutes. You want them to brown, not burn. When melting chocolate, it can seize up quickly if you aren’t careful. To prevent this, add a tablespoon of coconut oil. This keeps the chocolate smooth and shiny. Always melt the chocolate in short bursts in the microwave. Heat it for 30 seconds, then stir. Repeat until it’s fully melted. For even dipping, hold each macaroon by the top. Dip the bottom half into the warm chocolate. Allow the excess chocolate to drip off. Place the dipped macaroons on parchment paper. Let them cool until the chocolate sets. For faster results, chill them in the fridge for a few minutes. Pro Tips Use Fresh Coconut: For an intense coconut flavor, consider using fresh shredded coconut instead of the packaged variety. It adds a delightful texture and freshness to your macaroons. Monitor Baking Time: Every oven is different; keep a close eye on your macaroons during the last few minutes of baking. They can quickly go from golden brown to burnt. Room Temperature Chocolate: Before dipping, ensure your chocolate has cooled slightly after melting. This prevents it from being too hot, which can cause the macaroons to become soggy. Experiment with Flavors: Feel free to customize your macaroons by adding different extracts such as lemon or peppermint. This can elevate the flavor profile and make them uniquely yours. {{image_4}} You can choose different chocolates for your macaroons. Dark chocolate gives a rich taste. It balances the sweetness of the coconut. Milk chocolate adds a creamy, sweet flavor. If you want a twist, try white chocolate. It adds a unique and sweet touch. Each chocolate brings its own charm to the macaroons. You can mix in nuts or dried fruits for a tasty twist. Chopped almonds or walnuts add crunch and flavor. Dried cherries or cranberries can make the macaroons fruity and fun. You can also use essential oils, like almond or orange oil. Just a drop can change the whole taste. Experiment with flavors to find your favorite! To keep your chocolate dipped coconut macaroons fresh, store them in an airtight container. This helps prevent them from drying out. Place parchment paper between layers to avoid sticking. Store them at room temperature for up to a week. If you want to keep them longer, refrigeration is an option, but it may change the texture slightly. To freeze chocolate-dipped macaroons, place them in a single layer on a baking sheet. Freeze them for about two hours until firm. Once frozen, transfer them to a freezer-safe bag or container. They can last for up to three months. When you’re ready to eat them, thaw your macaroons in the fridge overnight. This method keeps the taste and texture intact. Can I use sweetened coconut instead? Yes, you can use sweetened coconut. It adds extra sweetness. Just remove some of the condensed milk. Start with 3/4 cup instead of 1 cup. This swap keeps your macaroons from being overly sweet. How do I troubleshoot soggy macaroons? Soggy macaroons often come from too much moisture. Make sure to measure the coconut correctly. If your mixture seems wet, add more coconut. Also, let them bake until golden brown. This helps dry them out. What's the best way to melt chocolate without burning it? To melt chocolate safely, use a microwave or double boiler. In the microwave, heat in short bursts of 30 seconds. Stir between each burst. This method keeps the chocolate from burning. If using a double boiler, keep the water simmering, not boiling. Stir often to ensure even melting. We covered how to make delicious coconut macaroons. You learned about the key ingredients and step-by-step baking. I shared helpful tips for perfecting texture and coating in chocolate. You also discovered fun variations to try. With these clear instructions and ideas, I hope you feel confident making your own treats. Enjoy the process and don't be afraid to add your twist!

Chocolate Dipped Coconut Macaroons

Delicious coconut macaroons dipped in rich chocolate.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Dessert
Cuisine American
Servings 12
Calories 150 kcal

Ingredients
  

  • 3 cups shredded unsweetened coconut
  • 1 cup sweetened condensed milk
  • 1 teaspoon vanilla extract
  • 0.25 teaspoon almond extract
  • 0.25 teaspoon salt
  • 8 ounces semi-sweet chocolate chips
  • 1 tablespoon coconut oil

Instructions
 

  • Preheat your oven to 325°F (163°C) and line a baking sheet with parchment paper for easy clean-up.
  • In a large mixing bowl, combine the shredded coconut, sweetened condensed milk, vanilla extract, almond extract, and salt. Stir well until all ingredients are evenly mixed and the coconut is thoroughly coated.
  • With clean hands, scoop out small mounds of the coconut mixture, roughly 1.5 tablespoons each, and place them onto the prepared baking sheet. Ensure there is enough space between each mound to allow for even baking.
  • Bake the coconut macaroons in the preheated oven for approximately 15-20 minutes, or until the tops are a beautiful golden brown. Keep a close eye during the last few minutes to avoid any burning.
  • Once baked, carefully remove the macaroons from the oven and allow them to cool completely on the baking sheet. This step is crucial for setting their shape.
  • While the macaroons are cooling, prepare the chocolate coating. In a microwave-safe bowl, combine the semi-sweet chocolate chips and coconut oil. Microwave on high for 30 seconds, then stir. Repeat the process until the chocolate is melted and smooth, making sure to stir frequently to avoid overheating.
  • Once the macaroons are fully cooled, dip the bottom halves into the melted chocolate, allowing any excess to drip back into the bowl. This creates a delightful chocolate layer on each macaroon.
  • Place the chocolate-dipped macaroons back onto the parchment-lined baking sheet. Let them sit at room temperature until the chocolate hardens. For faster results, you can also place them in the refrigerator for about 10-15 minutes.

Notes

For an elegant presentation, arrange on a platter and sprinkle with toasted coconut flakes.
Keyword chocolate, coconut, dessert, macaroons