Chocolate Covered Coconut Macaroons
Elevate your dessert game with these indulgent Chocolate Covered Coconut Macaroons—perfectly crisp on the outside, tender and chewy on the inside, and generously dipped in velvety chocolate. Made with just a handful of simple ingredients like sweetened shredded coconut, whipped egg whites, and sweetened condensed milk, these macaroons are incredibly easy to prepare yet taste absolutely decadent. The semi-sweet chocolate coating adds a luxe touch, while a hint of vanilla and a sprinkle of salt balance every bite. Whether you're hosting a gathering or satisfying a sweet craving, these gluten-free treats are a show-stopping addition to any dessert table. Serve them plain or with an extra chocolate drizzle for a bakery-quality finish. Ready in under an hour, these homemade delights are as irresistible as they look!
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Recipe Information
Ingredients
- 3 cups Sweetened shredded coconut
- 0.75 cup Sweetened condensed milk
- 1.5 teaspoons Pure vanilla extract
- 0.25 teaspoon Salt
- 2 Large egg whites
- 1.5 cups Semi-sweet chocolate chips
- 1 teaspoon Coconut oil or shortening (optional, for melting chocolate)
Instructions
Preheat your oven to 325°F (165°C) and line a baking sheet with parchment paper or a silicone baking mat.
In a large mixing bowl, combine the sweetened shredded coconut, sweetened condensed milk, vanilla extract, and salt. Stir until well mixed and set aside.
In a separate clean bowl, use a hand mixer or stand mixer to whip the egg whites until they form stiff peaks. This should take about 3-4 minutes.
Gently fold the whipped egg whites into the coconut mixture, being careful not to deflate the egg whites. Mix until just combined.
Using a cookie scoop or spoon, scoop approximately 1 1/2 tablespoons of the mixture and shape it into mounds. Arrange the mounds on the prepared baking sheet, ensuring they are evenly spaced.
Bake in the preheated oven for 20-25 minutes, or until the tops and edges of the macaroons are golden brown. Remove from the oven and allow them to cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
While the macaroons cool, melt the semi-sweet chocolate chips. Place the chocolate in a microwave-safe bowl and heat in 20-second intervals, stirring between each interval, until smooth. Optionally, stir in coconut oil or shortening to make the chocolate easier to dip.
Dip the bottoms of the cooled macaroons into the melted chocolate, allowing the excess to drip off. Place the dipped macaroons on a parchment-lined tray. Optionally, drizzle remaining chocolate over the tops of the macaroons for decoration.
Let the chocolate set at room temperature or place the tray in the refrigerator for about 15 minutes to harden.
Serve and enjoy your chocolate-covered coconut macaroons! Store any leftovers in an airtight container at room temperature for up to 5 days or in the refrigerator for up to 1 week.
Nutrition Facts
Calories |
3184 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 164.6 g | 211% | |
| Saturated Fat | 121.9 g | 610% | |
| Polyunsaturated Fat | 0.8 g | ||
| Cholesterol | 78 mg | 26% | |
| Sodium | 1576 mg | 69% | |
| Total Carbohydrate | 439.5 g | 160% | |
| Dietary Fiber | 35.0 g | 125% | |
| Total Sugars | 350.6 g | ||
| Protein | 51.2 g | 102% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 688 mg | 53% | |
| Iron | 9.3 mg | 52% | |
| Potassium | 1317 mg | 28% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
