Go Back
To create your own chocolate dipped coconut macaroons, you will need: - 3 cups shredded unsweetened coconut - 1 cup sweetened condensed milk - 1 teaspoon vanilla extract - 2 large egg whites - 1/4 teaspoon salt - 1 cup dark chocolate chips - 1 tablespoon coconut oil These key ingredients make up the base of the recipe. The shredded coconut gives the macaroons their chewy texture. Sweetened condensed milk adds sweetness and binds everything together. You can customize your macaroons with these optional ingredients: - 1/2 cup chopped nuts (like almonds or pecans) - 1/2 teaspoon almond extract for extra flavor - A pinch of sea salt for contrast - Sprinkles for fun decoration These additions let you play with flavors and textures. Feel free to experiment and find what you like best. If you need to swap some ingredients, here are some ideas: - Use unsweetened coconut milk instead of sweetened condensed milk for a lighter version. - Substitute egg whites with aquafaba for a vegan option. - Use semi-sweet chocolate chips if you prefer a sweeter chocolate. These substitutions can help you accommodate dietary needs or personal preferences. Just keep in mind that each change may affect the final taste and texture of your macaroons. For the complete process, refer to the Full Recipe. To make these chocolate dipped coconut macaroons, start by gathering your ingredients. You will need shredded coconut, sweetened condensed milk, vanilla extract, egg whites, and salt. 1. Preheat your oven to 325°F (163°C). Line a baking sheet with parchment paper. 2. In a large bowl, mix 3 cups of shredded coconut, 1 cup of sweetened condensed milk, 1 teaspoon of vanilla extract, and 1/4 teaspoon of salt. Stir until the coconut is well moistened. 3. In another bowl, beat 2 large egg whites until soft peaks form. Gently fold these into the coconut mix. Be careful not to deflate the egg whites. 4. Use a small cookie scoop or your hands to shape the coconut mix into bite-sized balls. Place these on the lined baking sheet. 5. Bake for 15-20 minutes until the macaroons turn golden brown. Once done, let them cool on a wire rack. For the best texture, make sure you do not overmix the coconut and egg whites. This keeps them light and fluffy. When you beat the egg whites, aim for soft peaks. This is key for a nice rise. Let the macaroons cool fully before dipping them in chocolate. This helps them hold their shape. To melt chocolate, I recommend using dark chocolate chips for rich flavor. Combine 1 cup of dark chocolate chips with 1 tablespoon of coconut oil in a microwave-safe bowl. Melt the mix in 30-second increments, stirring each time. This prevents burning the chocolate. Once it's smooth, dip each macaroon. Let the excess chocolate drip off before placing them back on the baking sheet. For a fun finish, you can drizzle leftover chocolate on top. After dipping, chill the macaroons for 30 minutes in the fridge to set the chocolate. That's it! You now have chocolate dipped coconut macaroons that are sure to impress. For the full recipe, check the recipe section. One common mistake is not measuring the coconut correctly. Use a dry measuring cup for accuracy. If you add too much, the macaroons could be dry. Another mistake is overmixing after adding egg whites. This can deflate the mix and make them flat. Lastly, avoid opening the oven door too often. It can cause uneven baking. To get the best flavor, use high-quality dark chocolate. It makes a big difference in taste. You can also add a pinch of sea salt to the chocolate. This contrast enhances the sweetness of the macaroons. Using fresh vanilla extract also brightens the flavor. Always taste as you go to adjust to your liking. For fun twists, you can try adding chopped nuts. Almonds or pecans add a nice crunch. You could also mix in some citrus zest, like lemon or orange. This adds a fresh taste that pairs well with coconut. Drizzling white chocolate on top creates a beautiful contrast too. Don't be afraid to experiment with flavors! For the complete recipe, check out the Full Recipe. {{image_2}} You can use many types of chocolate for your macaroons. Dark chocolate gives a rich taste. Milk chocolate adds sweetness, while white chocolate offers a creamy feel. Each type changes the flavor a bit. You can even mix chocolates. Try half dark and half milk chocolate for a fun twist. Adding flavor to your macaroons makes them unique. You can stir in some chopped nuts. Almonds or pecans work well. Dried fruits like cranberries or cherries add a chewy bite. Want a tropical taste? Add lime zest or a splash of rum. Each mix-in creates a new flavor journey. Making these macaroons fit different diets is easy. For vegan macaroons, swap sweetened condensed milk with coconut cream. Use aquafaba instead of egg whites for binding. This keeps them light and fluffy. If you need gluten-free options, rest easy. The basic ingredients are all gluten-free. Just check your chocolate for hidden gluten. For the full recipe, check out Coconut Bliss Bites 🥥. To keep your chocolate dipped coconut macaroons fresh, store them in an airtight container. I recommend using a container with a tight seal. This helps maintain moisture and crispness. Place parchment paper between layers to prevent sticking. Keep them in a cool, dry place, away from sunlight. If you live in a humid area, the fridge is a good option. Just remember to bring them to room temp before enjoying. You can freeze these treats for later. To do this, first let the macaroons cool completely. Then, place them in a single layer on a baking sheet. Freeze them for about an hour. After they are firm, transfer them to a freezer-safe container. You can stack them with parchment paper between layers. They will stay fresh for up to three months. When you're ready to eat, just thaw them in the fridge or at room temperature. When stored properly, chocolate dipped coconut macaroons can last for about one week at room temperature. In the fridge, they can last up to two weeks. If frozen, they last up to three months. Always check for any signs of spoilage before eating. Enjoy your treats at their best, and don’t forget to share the Full Recipe with friends! Yes, you can make these macaroons ahead of time. After baking, let them cool fully. Store them in an airtight container. They will stay fresh for about a week. You can dip them in chocolate right before serving for the best taste. This keeps the chocolate from getting soft. To make chewy macaroons, focus on baking time. Bake them just until golden brown, around 15 minutes. Overbaking can lead to dryness. Use sweetened condensed milk for moisture. This adds to the chewiness. Also, try using large flakes of coconut, as they hold more moisture than fine shreds. You can find pre-made macaroons at many bakeries and grocery stores. Look in the cookie or dessert aisle. Specialty stores often have them too. If you want a unique taste, check local artisan shops. These treats are popular, so they may sell out quickly. This blog post covered all you need for making chocolate dipped coconut macaroons. We explored the key ingredients, the steps for perfect baking, and common mistakes to avoid. With tips for flavor enhancements and variations for dietary needs, you can customize your treat. Proper storage keeps them fresh and tasty. Enjoy making your macaroons and share them with friends. Simple recipes can bring joy to your kitchen. Happy baking!

Chocolate Dipped Coconut Macaroons

Indulge in the deliciousness of Coconut Bliss Bites with this simple recipe! Made with shredded coconut, sweetened condensed milk, and dipped in rich dark chocolate, these treats are perfect for any occasion. Follow the easy steps to create these irresistible macaroons that are sure to impress your friends and family.
Print Recipe Pin Recipe

Ingredients
  

3 cups shredded unsweetened coconut

1 cup sweetened condensed milk

1 teaspoon vanilla extract

2 large egg whites

1/4 teaspoon salt

1 cup dark chocolate chips

1 tablespoon coconut oil

Instructions
 

Preheat your oven to 325°F (163°C) and line a baking sheet with parchment paper.

    In a large mixing bowl, combine the shredded coconut, sweetened condensed milk, vanilla extract, and salt. Mix until the coconut is evenly moistened.

      In a separate bowl, beat the egg whites until soft peaks form. Gently fold the beaten egg whites into the coconut mixture, being careful not to deflate them.

        Using a small cookie scoop or your hands, form the coconut mixture into bite-sized balls and place them on the prepared baking sheet.

          Bake in the preheated oven for 15-20 minutes, or until the macaroons are golden brown. Remove them from the oven and allow to cool completely on a wire rack.

            In a microwave-safe bowl, combine the dark chocolate chips and coconut oil. Melt in 30-second increments, stirring in between, until smooth and fully melted.

              Dip the cooled macaroons into the melted chocolate, allowing excess chocolate to drip off. Place the dipped macaroons back on the parchment-lined baking sheet.

                Optional: drizzle any remaining melted chocolate over the tops of the macaroons for a decorative touch.

                  Once all macaroons are dipped, refrigerate them for about 30 minutes to set the chocolate.

                    Prep Time: 15 mins | Total Time: 1 hr 15 mins | Servings: 15 macaroons