Chocolate Dipped Coconut Macaroons
Elevate your dessert game with these decadent Chocolate Dipped Coconut Macaroons, a perfect blend of chewy coconut bliss and rich dark chocolate indulgence. Made with simple ingredients like sweetened shredded coconut, whipped egg whites, and sweetened condensed milk, these golden-brown delights are baked to perfection before their chocolate-dipped finale. The fluffy texture is achieved by folding in stiffly whipped egg whites, making each bite airy yet satisfyingly rich. Whether you're baking for a special occasion or simply craving something sweet, these macaroons—ready in just 40 minutes—are a crowd-pleasing treat. Plus, the optional addition of coconut oil gives the melted chocolate a glossy, professional finish. Perfect for gifting, sharing, or savoring solo, these gluten-free treats are a must-try for coconut and chocolate lovers alike!
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Recipe Information
Ingredients
- 3 cups Sweetened shredded coconut
- 0.75 cup Sweetened condensed milk
- 1.5 teaspoons Vanilla extract
- 2 large Egg whites
- 0.25 teaspoon Salt
- 8 ounces Dark chocolate chips
- 1 teaspoon Coconut oil (optional)
Instructions
Preheat your oven to 325°F (163°C) and line a baking sheet with parchment paper or a silicone baking mat.
In a large mixing bowl, combine the shredded coconut, sweetened condensed milk, and vanilla extract until fully mixed.
In a separate medium bowl, whisk the egg whites and salt together using a hand mixer or a stand mixer until stiff peaks form. This step helps give the macaroons structure.
Gently fold the whipped egg whites into the coconut mixture using a spatula. Be careful not to deflate the egg whites.
Using a tablespoon or a small cookie scoop, drop mounds of the mixture onto the prepared baking sheet, spacing them about 1 inch apart.
Bake in the preheated oven for 20-25 minutes, or until the tops and edges are golden brown.
Remove the macaroons from the oven and allow them to cool completely on the baking sheet.
While the macaroons cool, melt the dark chocolate chips in a heatproof bowl over a pot of simmering water (double boiler method) or in the microwave in 15–20-second intervals, stirring in between. If desired, stir in the coconut oil for a shinier finish.
Once the macaroons are completely cool, dip the bottoms of each macaroon into the melted chocolate and let any excess drip off.
Place the dipped macaroons on a sheet of parchment paper or a cooling rack to set until the chocolate hardens. This can take about 30 minutes at room temperature or 10–15 minutes in the refrigerator.
Serve and enjoy! Store any leftovers in an airtight container at room temperature or in the fridge for up to a week.
Nutrition Facts
Calories |
3054 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 164.5 g | 211% | |
| Saturated Fat | 117.1 g | 586% | |
| Polyunsaturated Fat | 0.8 g | ||
| Cholesterol | 78 mg | 26% | |
| Sodium | 1575 mg | 68% | |
| Total Carbohydrate | 391.5 g | 142% | |
| Dietary Fiber | 33.1 g | 118% | |
| Total Sugars | 306.1 g | ||
| Protein | 49.2 g | 98% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 840 mg | 65% | |
| Iron | 18.3 mg | 102% | |
| Potassium | 2537 mg | 54% | |
*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.
