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Chocolate-Dipped Coconut Macaroons

Delight in crunchy, chewy macaroons made with sweetened shredded coconut and coated in silky chocolate, perfect for any occasion.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 12 pieces
Course: Dessert, Snack
Cuisine: American
Calories: 120
Ingredients Method Notes

Ingredients
  

Macaroon Base
  • 2 2/3 cups sweetened shredded coconut
  • 1/2 cup sweetened condensed milk Can be made homemade if out of store-bought.
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
Chocolate Coating
  • 4 ounces semi-sweet chocolate, chopped
  • 1 tablespoon coconut oil Used to help melt the chocolate smoothly.

Method
 

Preparation
  1. Preheat your oven to 325°F (160°C) and line a baking sheet with parchment paper.
  2. In a large bowl, combine the coconut, sweetened condensed milk, vanilla extract, and salt; mix until well combined.
  3. Scoop small portions of the mixture and shape into balls or mounds about 1.5 inches tall, placing them on the prepared baking sheet.
Baking
  1. Bake for 20-25 minutes or until golden brown; watch them closely to prevent over-baking.
  2. Let them cool on the baking sheet for about 10 minutes before transferring them to a wire rack.
Coating
  1. Melt the chocolate and coconut oil in a microwave-safe bowl or double boiler until smooth.
  2. Once the macaroons are cool, dip the bases into the melted chocolate, allowing excess to drip off, then place back on parchment paper.
  3. Allow the chocolate to harden at room temperature or refrigerate for faster setting.
Serving
  1. Serve with a warm cup of tea or coffee once the chocolate has hardened.

Notes

Store in an airtight container at room temperature for up to 5 days, or refrigerate for a week. For longer storage, freeze the macaroons. To reheat, place in a preheated oven at 250°F (120°C).