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Chocolate-Dipped Coconut Macaroons

Crispy on the outside and chewy on the inside, these delightful chocolate-dipped coconut macaroons are simple to make and sure to impress anyone who tries them.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 12 servings
Course: Dessert, Snack
Cuisine: American
Calories: 120
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups shredded coconut Sweetened or unsweetened based on preference.
  • 1 cup sweetened condensed milk
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 8 oz semisweet chocolate chips For coating the macaroons.

Method
 

Preparation
  1. Preheat your oven to 325°F (160°C).
  2. In a large mixing bowl, combine shredded coconut, sweetened condensed milk, vanilla extract, and salt. Mix until well incorporated.
  3. Form the mixture into small mounds, about 1 to 1.5 inches in diameter, and place them on a parchment-lined baking sheet.
  4. Bake for 20-25 minutes or until the tops are lightly golden, keeping an eye on them.
  5. Let the macaroons cool completely on the baking sheet.
  6. Melt the semisweet chocolate chips in a microwave-safe bowl in 30-second intervals, stirring until smooth.
  7. Dip the bottoms of the cooled macaroons into the melted chocolate and place them back on the parchment paper.
  8. For extra decoration, drizzle some melted chocolate over the tops.
  9. Allow the chocolate to set at room temperature or refrigerate for faster results.

Notes

Store in an airtight container for up to one week at room temperature, two weeks in the refrigerator, or freeze for up to three months.