Go Back
Print Recipe

Chocolate Dipped Coconut Macaroons

Indulge in these delightful chocolate dipped coconut macaroons that combine chewy coconut with a luscious chocolate coating.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Dessert
Cuisine: American
Keyword: Easy, Gluten-Free
Servings: 12 servings
Calories: 150kcal

Equipment

  • Mixing Bowl
  • Baking Sheet
  • Parchment Paper
  • Microwave-safe Bowl
  • Spatula
  • Cookie Scoop

Ingredients

Dry Ingredients

  • ⅔ cup All-Purpose Flour
  • ¼ teaspoon Salt

Coconut Mixture

  • 14 ounces Flaked Sweetened Coconut (about 5 cups)
  • 14 ounces Sweetened Condensed Milk
  • 2 teaspoons Vanilla Extract

Chocolate Coating

  • ½ cup Chocolate Chips (semi-sweet or dark)
  • 1 tablespoon Unsalted Butter

Instructions

  • Step 1: Preheat your oven to 325°F (163°C) and line a baking sheet with parchment paper.
  • Step 2: In a large mixing bowl, combine the flour, salt, and coconut. Whisk to distribute evenly.
  • Step 3: Add the sweetened condensed milk and vanilla extract to the coconut mixture. Stir until well combined.
  • Step 4: Form small balls of the mixture and place them on the lined baking sheet, leaving space between each.
  • Step 5: Bake for 25 to 30 minutes until golden brown. Let cool on the baking sheet for 10 minutes before transferring to a wire rack.
  • Step 6: Melt the chocolate chips and butter in a microwave-safe bowl, stirring until smooth.
  • Step 7: Dip the bottom half of each macaroon in the melted chocolate and place back on the baking sheet to set.
  • Step 8: Allow the chocolate to harden at room temperature or refrigerate for quicker setting.

Notes

Store leftovers in an airtight container at room temperature for up to a week, or refrigerate for up to two weeks.