Delish Chocolate Dipped Coconut Macaroons
Chewy coconut macaroons with crisp, golden edges and a rich dark chocolate dip. Simple to make, bakery-worthy to eat.
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Servings:
Ingredients
Main Ingredients
- 4.75 cup sweetened shredded coconut
- 14 oz sweetened condensed milk
- 1.5 tsp pure vanilla extract
- 0.25 tsp almond extract optional
- 4 tbsp egg whites from about 2 large eggs
- 0.25 cup granulated sugar
- 0.25 tsp kosher salt
- 8 oz dark or semisweet chocolate, chopped for dipping
- 1 tsp coconut oil optional, helps thin the chocolate
Instructions
Preparation Steps
- Heat oven to 325°F. Line two baking sheets with parchment.
- Stir coconut, condensed milk, vanilla, and almond extract in a large bowl until evenly coated.
- Whisk egg whites, sugar, and salt in a clean bowl to medium peaks.
- Fold the whipped whites into the coconut mixture just until combined.
- Scoop 1½-tablespoon mounds onto sheets, spacing about 2 inches apart.
- Bake until edges are deep golden and centers are set, 20 to 24 minutes, rotating pans halfway.
- Cool completely on the pans, then transfer to a rack.
- Microwave chocolate with coconut oil in 20-second bursts, stirring until smooth; or melt over a double boiler.
- Dip macaroon bottoms in chocolate, let excess drip, then set on parchment. Drizzle any extra over tops. Let set.
Notes
Variation: Add 1 tsp orange zest to the batter or sprinkle warm chocolate with flaky sea salt. Storage: Keep airtight at room temperature up to 4 days, or freeze up to 2 months.
This recipe is an original creation inspired by classic Delish Chocolate Dipped Coconut Macaroons flavors. All ingredient ratios and instructions are independently developed.