Sweetened condensed milk, shredded coconut, almond extract, vanilla, egg white, and semisweet chocolate come together for the most irresistible Chocolate-Dipped Coconut Macaroons.
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You ever stumble across a recipe that feels like a little piece of magic? That’s exactly how I feel about these Chocolate-Dipped Coconut Macaroons. It all started one summer afternoon when I was bored out of my mind. You know those days when you open and close the fridge about fifty times hoping something new will magically appear? Yeah, that was me.
But instead of finding something to snack on, I found a nearly forgotten bag of shredded coconut hiding behind a jar of pickles. You know, the kind of coconut you buy with grand plans of making something fancy and then totally forget about? Yep, guilty.
Anyway, I thought, Why not make something with it? And then, as if the universe was conspiring to give me a sweet treat, I remembered those chocolate-dipped macaroons I once had at a friend’s wedding. You know, the ones that make you secretly wish the dessert table was a buffet so you can shamelessly go back for seconds?
So, I went for it. A little of this, a little of that, some sweetened condensed milk I had left over from making fudge (probably not the healthiest pantry to have on hand, but hey, I’ve got a sweet tooth). And then, of course, I had to coat them in chocolate because… well, why not?
What came out of the oven was pure, sticky, coconut-y perfection. And that chocolate-dipped bottom? Absolute bliss. Now, every time I make these macaroons, it feels like a cozy little throwback to that lazy afternoon. And honestly? I kinda love it.
Why You’ll Love This Chocolate-Dipped Coconut Macaroons Recipe?
These macaroons are all about simplicity meeting decadence. They’re sweet but not overwhelmingly so, with a perfect balance of chewy coconut and rich chocolate.
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Crazy Easy: No fancy techniques or gadgets needed. Just mix, shape, bake, and dip.
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Texture Explosion: Crispy, golden edges paired with a chewy coconut center? Total win.
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Chocolate-Dipped Goodness: Because everything’s better with chocolate, right?
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Perfect for Any Occasion: Whether you’re gifting them, serving them at a party, or just devouring them solo on the couch, these macaroons fit the bill.
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Naturally Gluten-Free: And not in that “tastes like cardboard” kind of way. They’re actually delicious.
Ingredient Notes:
Let’s break down what makes these Chocolate-Dipped Coconut Macaroons so irresistible.
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Sweetened Condensed Milk: The secret ingredient that brings the chewiness. It’s sticky, sweet, and basically magic.
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Shredded Coconut: The unsweetened kind works best since the condensed milk brings all the sweetness you need. Plus, it gives you that perfect chewy texture.
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Egg White: Helps bind everything together and gives the macaroons that nice crispness on the outside.
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Almond Extract & Vanilla Extract: I’m all about adding a touch of nuttiness and warmth. Almond extract especially gives these macaroons that little extra something.
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Semisweet Chocolate: Dipping these babies in chocolate? Not optional. It’s the best part.
How To Make Chocolate-Dipped Coconut Macaroons?
These macaroons are stupidly easy to make. Here’s how it all goes down:
Step 1: Preheat and Prep
First things first—preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat. You don’t want these beauties sticking.
Step 2: Mix the Ingredients
In a bowl, combine sweetened condensed milk, almond extract, vanilla extract, salt, and egg white. Whisk it up until smooth. Then, add about 2 1/3 cups of shredded coconut and mix until it’s all sticky and clumpy. Perfect.
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Step 3: Form the Macaroons
Grab a spoon or small cookie scoop and start shaping the mixture into balls. Roll them around in the remaining shredded coconut for some extra texture. Place them on your baking sheet with enough space to breathe.
Step 4: Bake
Pop those macaroons into the oven for about 20 minutes or until golden brown. Let them cool for about 20 minutes, even though you’ll be super tempted to dive in.
Step 5: Melt the Chocolate
Melt three-fourths of your chocolate using a double boiler or microwave. Stir it until it’s all glossy and smooth. Then, remove from heat and stir in the remaining chocolate until it’s all melted and smooth.
Step 6: Dip and Set
Dip the bottoms of each cooled macaroon in the chocolate and place them on parchment paper. Let them set completely before you dig in. Or don’t. I’m not judging.
Storage Options:
Here’s the thing—these macaroons rarely last more than a day in my house. But if you somehow manage to resist devouring them all, just store them in an airtight container at room temperature for up to a week. Want them to last longer? Pop them in the fridge, where they’ll stay good for about two weeks. And yes, they freeze beautifully. Just thaw before serving.
Variations and Substitutions:
Want to mix things up? Here are a few ideas:
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Dark Chocolate Instead of Semisweet: Want something richer? Go for it.
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Add Nuts: Chopped almonds or pecans add a lovely crunch.
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Make It Dairy-Free: Use coconut condensed milk and dairy-free chocolate.
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Extra Flavoring: Try adding orange zest or a splash of rum extract for something different.
What to Serve with Chocolate-Dipped Coconut Macaroons?
Sure, these macaroons are fabulous on their own, but here are some fun ideas to step things up:
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Coffee or Espresso: The bitterness cuts through the sweetness perfectly.
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Fruit Sorbet: A refreshing contrast to the rich chocolate and coconut.
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Vanilla Ice Cream: Because why not make something delicious even more decadent?
Frequently Asked Questions:
Can I make these macaroons vegan?
Absolutely! Just swap out the egg white for a flax egg and use dairy-free condensed milk and chocolate.
Why are my macaroons falling apart?
They might be too dry. Make sure your mixture is sticky before baking. Adding a bit more condensed milk can help.
How long will these macaroons last?
If you manage not to eat them all in one go, they’ll stay fresh for about a week at room temp, two weeks in the fridge, and a couple of months in the freezer.
These Chocolate-Dipped Coconut Macaroons are everything you didn’t know you needed. Perfect for holidays, gifting, or just treating yourself because… life’s too short not to eat something amazing. Give them a try and let me know how they turn out!
< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Chocolate-Dipped Coconut Macaroons
Ingredients
- ¾ c sweetened condensed milk
- ¼ tsp almond extract
- 1 ½ tsp vanilla extract
- ¼ tsp fine salt
- 1 large egg white
- 3 c shredded unsweetened coconut
- 1 4 oz bar semisweet chocolate, chopped
Instructions
- Set your temperature to 350 degrees Fahrenheit (175 degrees Celsius).
- In a mixing bowl mix together condensed milk, almond extract, vanilla extract, salt and egg white. Whisk them until well combined. Add 2 1/3 cups of coconut and mix until the mixture becomes sticky.
- Using a sorbet scoop or spoon shape the mixture into balls. Roll each ball in the remaining shredded coconut.
- Place the macaroons on a baking sheet lined with silicone. Bake them in the preheated oven for 20 minutes. Until they turn golden brown. Allow them to cool for 20 minutes.
- Melt three-fourths of the chocolate using a boiler method making sure to stir. Once melted remove it from heat. Add the remaining chocolate while stirring continuously until it becomes smooth.
- Dip the base of each cooled macaroon, into the melted chocolate. Then place them on parchment paper.
- Wait patiently until the chocolate hardens before serving.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
