Chocolate Dipped Coconut Macaroons

$- 3 cups sweetened shredded coconut - 1/2 cup sweetened condensed milk - 1 teaspoon vanilla extract - 1/4 teaspoon almond extract - 2 large egg whites - 1/4 teaspoon salt - 6 ounces semi-sweet chocolate chips - 1 tablespoon coconut oil To make about 20 macaroons, you need simple amounts. The main star is the shredded coconut. You want three cups for that chewy texture. The sweetened condensed milk adds the right amount of sweetness. You only need half a cup. The flavor comes from one teaspoon of vanilla and a dash of almond extract. The egg whites help bind the macaroons. You use two large egg whites and a pinch of salt to make them fluffy. For the chocolate coating, six ounces of semi-sweet chocolate chips mixed with one tablespoon of coconut oil provide a shiny finish. If you run out of an ingredient, don’t worry! You can replace sweetened condensed milk with coconut cream for a dairy-free option. For flavor, substitute almond extract with more vanilla if you prefer. If you want a different chocolate flavor, use dark or milk chocolate instead of semi-sweet. These small swaps keep the recipe flexible while still tasting great! {{ingredient_image_1}} Start by preheating your oven to 325°F (160°C). While the oven heats, line a baking sheet with parchment paper. This step helps the macaroons not stick. A clean sheet makes cleanup easy. In a large mixing bowl, combine 3 cups of sweetened shredded coconut with 1/2 cup of sweetened condensed milk. Add 1 teaspoon of vanilla extract and 1/4 teaspoon of almond extract. Stir the mixture well until it's fully blended and sticky. This mixture brings a sweet and rich flavor. In a separate bowl, whip 2 large egg whites with 1/4 teaspoon of salt. Use an electric mixer for about 2-3 minutes until you see soft peaks. This step adds fluffiness to your macaroons. Gently fold the whipped egg whites into the coconut mixture. Use a spatula to combine slowly. Be careful not to deflate the egg whites too much. Take a tablespoon or a small ice cream scoop to form small mounds of the mixture. Place these mounds on the baking sheet, spaced about 1 inch apart. This spacing helps them bake evenly. Bake them for 20-25 minutes or until the edges turn golden brown. Once baked, let them cool on the sheet for about 10 minutes. Then, transfer them to a wire rack to cool completely. For the chocolate, take 6 ounces of semi-sweet chocolate chips and 1 tablespoon of coconut oil. In a microwave-safe bowl, combine these together. Microwave in 30-second intervals, stirring in between until the chocolate is smooth and melted. Once the macaroons are cool, dip the bottom half of each macaroon into the melted chocolate. Allow any excess chocolate to drip off. Place the dipped macaroons back on the wire rack or a parchment-lined tray. Let the chocolate set at room temperature. If you want to speed things up, place the tray in the refrigerator for 15-20 minutes. This helps the chocolate harden perfectly. To make your macaroons soft and chewy, use sweetened shredded coconut. This type adds moisture. When mixing, do not rush. Stir until the coconut and condensed milk blend well. When you whip the egg whites, make sure to reach soft peaks. This helps add air and lightness to your macaroons. Gently fold the whipped egg whites into the coconut mix. Be careful not to deflate them. This step is key to achieving that perfect chewy texture. For a smooth chocolate coating, start with quality chocolate chips. Semi-sweet works best for flavor. When melting, use a microwave-safe bowl. Heat in short bursts of 30 seconds. Stir in between to avoid burning. If the chocolate is too thick, add a bit of coconut oil. This helps it melt evenly. When dipping the macaroons, make sure they are cool. This allows the chocolate to cling well. Allow any excess to drip off before placing them on the rack. Presentation is important for any dessert. Arrange your macaroons on a nice platter. You can sprinkle a little extra shredded coconut on top. This adds color and charm. For a special touch, place each macaroon in a paper liner. It makes them look fancy and keeps them tidy. If you want to impress, drizzle melted chocolate over them after they set. This small step adds a lovely finish. Enjoy serving them at parties or gatherings! Pro Tips Use Fresh Ingredients: Always use fresh shredded coconut for the best flavor and texture in your macaroons. Perfect Egg Whites: Make sure there’s no yolk in the egg whites for them to whip up properly. Clean bowls and beaters are a must! Chocolate Quality: Use high-quality chocolate for dipping; it will make a significant difference in taste. Storage Tips: Store macaroons in an airtight container at room temperature for up to a week. They can also be frozen for longer storage. {{image_2}} You can change the chocolate you use for dipping. Semi-sweet chocolate gives a nice balance of sweet and rich. Dark chocolate adds a more intense flavor. If you love white chocolate, it adds a sweet and creamy touch. You can even mix chocolates for a fun look. Adding flavors can change your macaroons. Chopped nuts give a lovely crunch. Almonds or pecans work great. You can also use extracts. Try coconut or mint for a new taste. For a tropical twist, add some pineapple juice to the coconut mix. These small changes can make a big difference. Making mini macaroons is fun! Use a smaller scoop to create bite-sized treats. These are perfect for parties or gifts. You can serve them on a platter, looking cute and dainty. They are easy to pop into your mouth. Kids and adults will love them! After making these tasty macaroons, you might have some left. Place them in an airtight container. This helps keep them fresh. Store the container at room temperature. They can last for about 3 to 5 days. If you want to keep them longer, consider freezing. Freezing macaroons is simple. First, let them cool completely. Next, place them in a single layer on a baking sheet. Freeze them for about 1 hour. Once frozen, transfer them to a freezer-safe bag. They can last up to 3 months in the freezer. When you want to enjoy them, just thaw them at room temperature. To keep your chocolate dipped treats fresh, avoid humidity. Store them in a cool, dry place. If you live in a warm area, consider the fridge. Place wax paper between layers of macaroons to prevent sticking. Always seal the container tightly to keep air out. This will help maintain their flavor and texture. Yes, you can make macaroons without egg whites. You can use aquafaba, which is the liquid from canned chickpeas. This will help bind the ingredients together. Use about 3 tablespoons of aquafaba for each egg white. Whip it until it forms soft peaks, just like you would with egg whites. If your chocolate isn't melting smoothly, try a few tips. First, make sure your bowl is dry. Any water can cause chocolate to seize. Second, use a microwave in short bursts, about 30 seconds each. Stir between each burst to help it melt evenly. If it still isn’t smooth, add a little coconut oil to help. Chocolate dipped macaroons can last about a week at room temperature. Store them in an airtight container to keep them fresh. If you put them in the fridge, they may last up to two weeks. Just remember, the chocolate may get a bit dull in the fridge. You can use unsweetened coconut, but it will change the taste. The macaroons will be less sweet and may need more sweetened condensed milk. Try adding a bit of sugar to balance the flavors. If you like a less sweet cookie, unsweetened coconut works well. In this post, I covered how to make chocolate dipped coconut macaroons. We explored the ingredients, including possible substitutions, and provided simple step-by-step instructions for mixing and baking. I shared helpful tips for texture and presentation. You can also try fun variations to suit your taste. Lastly, I included storage tips to keep your treats fresh. With these guidelines, you can create delicious macaroons that everyone will love. Enjoy your baking journey!$

Chocolate Dipped Coconut Macaroons

Delicious coconut macaroons dipped in rich chocolate.

Print Recipe Pin Recipe

Prep Time 20

Cook Time 25

Total Time 45

Course Dessert

Cuisine American

Servings 20

Calories 150 kcal

Ingredients

3 cups sweetened shredded coconut
0.5 cup sweetened condensed milk
1 teaspoon vanilla extract
0.25 teaspoon almond extract
2 large egg whites
0.25 teaspoon salt
6 ounces semi-sweet chocolate chips
1 tablespoon coconut oil

Instructions

Preheat your oven to 325°F (160°C). Line a baking sheet with parchment paper.
In a large mixing bowl, combine the shredded coconut, sweetened condensed milk, vanilla extract, and almond extract. Stir until fully combined.
In a separate bowl, using an electric mixer, whip the egg whites and salt until soft peaks form. This should take about 2-3 minutes.
Gently fold the whipped egg whites into the coconut mixture. Use a spatula to carefully combine, avoiding deflating the egg whites too much.
Using a tablespoon or a small ice cream scoop, form small mounds of the coconut mixture and place them on the prepared baking sheet, spaced about 1 inch apart.
Bake in the preheated oven for 20-25 minutes, or until the edges of the macaroons are golden brown. Remove from the oven and let them cool for about 10 minutes on the baking sheet before transferring them to a wire rack to cool completely.
In a microwave-safe bowl, combine the chocolate chips and coconut oil. Microwave in 30-second intervals, stirring in between, until smooth and fully melted.
Once the macaroons are completely cooled, dip the bottom half of each macaroon into the melted chocolate, allowing any excess to drip off. Place dipped macaroons back on the wire rack or a parchment-lined tray.
Let the chocolate set at room temperature or place the tray in the refrigerator for about 15-20 minutes until the chocolate hardens.

Notes

Arrange the macaroons on a decorative platter. Consider sprinkling some extra shredded coconut on top before the chocolate sets for added flair!

Keyword chocolate, coconut, dessert, macaroons