Chocolate Dipped Macaroons
Elevate your dessert game with these irresistible Chocolate Dipped Macaroons—golden, crisp on the outside, and perfectly chewy on the inside. Made with sweetened shredded coconut, creamy condensed milk, and a touch of vanilla, these gluten-free treats are a delightful combination of simplicity and indulgence. Each macaroon is dipped in velvety dark chocolate for a luscious finishing touch that balances their sweet, coconutty interior. With just 20 minutes of prep time, this quick and easy recipe yields 20 decadent macaroons, perfect for holiday platters, special occasions, or as an everyday sweet treat. Serve them with coffee or pack them as a gift in a beautiful box—they’re guaranteed to impress!
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Recipe Information
Ingredients
- 300 grams Sweetened shredded coconut
- 200 grams Sweetened condensed milk
- 1 teaspoon Vanilla extract
- 2 large Egg whites
- 0.25 teaspoon Salt
- 200 grams Dark chocolate
- 1 teaspoon Butter or coconut oil
Instructions
Preheat your oven to 325°F (160°C) and line two baking sheets with parchment paper.
In a large mixing bowl, combine the shredded coconut, sweetened condensed milk, and vanilla extract. Mix until well combined and set aside.
In a separate bowl, using a hand or stand mixer, beat the egg whites and salt together until stiff peaks form.
Gently fold the beaten egg whites into the coconut mixture until fully incorporated.
Using a small cookie scoop or two spoons, drop mounds of the mixture (about 1.5 tablespoons each) onto the prepared baking sheets, spacing them about 2 inches apart.
Bake in the preheated oven for 20-25 minutes, or until the tops are lightly golden and the edges are crisp. Allow the macaroons to cool completely on the baking sheets.
While the macaroons are cooling, melt the dark chocolate and butter (or coconut oil) together in a heatproof bowl set over a pot of simmering water (double boiler method) or in short intervals in the microwave, stirring frequently.
Once the macaroons are cool, dip the bottom of each macaroon into the melted chocolate, allowing any excess to drip off, and place them back onto the parchment paper.
Let the chocolate set completely at room temperature, or refrigerate for 10-15 minutes to speed up the process.
Serve immediately or store in an airtight container at room temperature for up to 5 days.
Nutrition Facts
Calories |
162 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 8.5 g | 11% | |
| Saturated Fat | 6.3 g | 32% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 4 mg | 1% | |
| Sodium | 46 mg | 2% | |
| Total Carbohydrate | 17.2 g | 6% | |
| Dietary Fiber | 1.8 g | 6% | |
| Total Sugars | 11.8 g | ||
| Protein | 2.1 g | 4% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 37 mg | 3% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 139 mg | 3% | |
*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.
