Go Back

Irresistible Chocolate-Dipped Coconut Macaroons

Delightful crunchy yet chewy treats made with sweetened shredded coconut and dipped in rich chocolate, perfect for family gatherings.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 12 pieces
Course: Dessert, Snack
Cuisine: American, Italian
Calories: 120
Ingredients Method Notes

Ingredients
  

For the Macaroons
  • 2 3/4 cups sweetened shredded coconut Ensure it is halal-certified.
  • 2/3 cup sweetened condensed milk Ensure it is halal-certified.
  • 1 teaspoon vanilla extract Ensure it is halal-certified.
  • 1/4 teaspoon salt
For the Chocolate Dipping
  • 8 ounces semisweet chocolate, chopped Use high-quality chocolate for best results.
  • 1 teaspoon coconut oil Optional for a shinier chocolate finish.

Method
 

Preparation
  1. Preheat your oven to 325°F (165°C).
  2. In a large bowl, combine the sweetened shredded coconut, sweetened condensed milk, vanilla extract, and salt. Stir until fully incorporated.
  3. Form the mixture into small mound shapes, about 1 to 1.5 inches tall, and place them on a parchment-lined baking sheet.
Baking
  1. Bake for approximately 15-20 minutes, or until the tops are lightly golden.
  2. Let them cool on the baking sheet for about 10 minutes before transferring to a wire rack to cool completely.
Melting Chocolate
  1. Melt the semisweet chocolate in a microwave-safe bowl in 30-second intervals, stirring in between.
  2. If desired, add coconut oil to the melted chocolate for a shinier finish.
Dipping
  1. Dip the bottom half of each macaroon into the melted chocolate and place them back on the parchment paper.
  2. Drizzle some melted chocolate over the tops if desired.
Setting
  1. Let the chocolate set completely at room temperature or refrigerate for about 15 minutes.

Notes

Store in an airtight container at room temperature for up to one week or refrigerate for up to two weeks. Can be frozen for up to three months.