Chocolate Dipped Coconut Macaroons

$To make chocolate dipped coconut macaroons, you will need: - 2 ¼ cups shredded sweetened coconut - 1 cup sweetened condensed milk - 1 teaspoon vanilla extract - ½ teaspoon almond extract - 2 large egg whites - ¼ teaspoon salt - 1 cup semisweet chocolate chips - 1 tablespoon coconut oil These ingredients come together to create a chewy, sweet treat. The shredded coconut gives a great texture, while the sweetened condensed milk binds everything together. You can play with the flavors in your macaroons. Try adding: - A splash of mint extract for a fresh twist. - Zest from an orange for a citrus touch. - Chopped nuts like almonds or pecans for extra crunch. These add-ins can elevate your macaroons and make them unique. To prepare these macaroons, gather the following tools: - A large mixing bowl - A separate bowl for whipping egg whites - An electric mixer - A baking sheet lined with parchment paper - A microwave-safe bowl for melting chocolate - A small ice cream scoop or tablespoon Having the right tools makes the process easier and more enjoyable. {{ingredient_image_1}} First, gather your ingredients. You need shredded coconut, sweetened condensed milk, and extracts. Also, grab two large egg whites, salt, chocolate chips, and coconut oil. Next, preheat your oven to 325°F (160°C). This ensures even baking. Line a baking sheet with parchment paper. This step keeps the macaroons from sticking. In a large bowl, mix the shredded coconut, sweetened condensed milk, vanilla, and almond extracts. Stir until everything blends well. In another bowl, beat the egg whites and salt. Use an electric mixer on medium speed. Keep mixing until stiff peaks form. This usually takes about 2-3 minutes. Gently fold the beaten egg whites into the coconut mixture. Do this carefully to keep the fluffiness. You want no white streaks left. Now it’s time to shape the macaroons. Use a tablespoon or a small ice cream scoop to portion the mixture. Place them on the baking sheet, about 1 inch apart. Bake the macaroons in the oven for 20-25 minutes. Look for a light golden color on the edges. This is your sign that they are ready. After baking, let them cool on the sheet for 10 minutes. Then, transfer them to a wire rack to cool completely. While the macaroons cool, prepare for the chocolate dip. In a microwave-safe bowl, combine the semisweet chocolate chips and coconut oil. Microwave this mixture in 30-second intervals. Stir in between until it becomes smooth. Once the macaroons are cool, dip the bottom of each one into the melted chocolate. Let any extra chocolate drip off. Place the dipped macaroons back on the parchment paper. Finally, refrigerate the macaroons for about 30 minutes to set the chocolate. This makes the chocolate firm and ready to enjoy. Folding egg whites is key to light and airy macaroons. Use a rubber spatula for this. First, scoop a bit of the coconut mix into the egg whites. This helps to lighten the mix. Then, gently lift the egg whites from the bottom and fold over the coconut. You want to keep as much air as possible. Keep folding until no white streaks show. This should take about 30 seconds. Baking temperature matters. Preheat your oven to 325°F (160°C). Line your baking sheet with parchment paper. This helps the macaroons not stick. Space each scoop about 1 inch apart. This gives them room to rise. Bake until they are lightly golden, about 20-25 minutes. Watch closely during the last few minutes. Overbaking can dry them out. Melting chocolate can be tricky. Use a microwave-safe bowl for the chocolate chips. Add 1 tablespoon of coconut oil to help it melt smoothly. Microwave in 30-second bursts. Stir between each burst to avoid burning. Once melted, let it cool a bit. This helps when dipping the macaroons. Dip only the bottom and let the excess drip off. Place them back on parchment paper to set. Pro Tips Use Fresh Coconut: For an enhanced flavor, consider using fresh shredded coconut instead of packaged. It will give your macaroons a more authentic taste. Perfect Egg Whites: Make sure your mixing bowl is completely clean and dry before beating the egg whites. Any fat or moisture can prevent them from reaching stiff peaks. Chocolate Dipping: For a smooth chocolate dip, ensure that the chocolate is fully melted and incorporated with the coconut oil to create a glossy finish. Storing Macaroons: Store your chocolate dipped macaroons in an airtight container in the fridge to keep them fresh and maintain their texture for up to a week. {{image_2}} You can change the flavor of your chocolate dipped coconut macaroons easily. Adding mint gives a fresh touch. Just mix in 1 teaspoon of mint extract when combining the coconut and sweetened condensed milk. For a zesty twist, add the zest of one orange. This brightens the flavor and adds a nice aroma. You can also try using different extracts, like coconut or lemon. Each choice adds a new layer of taste. If you follow a vegan diet, you can still enjoy these treats. Replace sweetened condensed milk with coconut cream or a vegan alternative. Use aquafaba, the liquid from canned chickpeas, instead of egg whites. Just whip it until it forms stiff peaks like egg whites do. Make sure your chocolate chips are dairy-free, and you’re good to go! This way, everyone can enjoy these delicious macaroons. Presentation adds joy to your treats. After dipping in chocolate, sprinkle a bit of sea salt on top for a sweet-salty flavor. You can also drizzle white chocolate over the dark chocolate for a fun look. For colors, use colored sprinkles or edible glitter. Place the macaroons in cupcake liners for a festive touch. These small changes make your macaroons stand out and look more inviting. To keep your chocolate dipped coconut macaroons fresh, store them in an airtight container. Place parchment paper between layers to avoid sticking. This method helps maintain their chewy texture and rich taste. Keep the container in a cool, dry place, away from heat and sunlight. You can freeze macaroons for later enjoyment. First, let them cool completely. Then, place them on a baking sheet in a single layer. Freeze for about one hour. Once frozen, transfer them to a freezer-safe bag or container. They can stay frozen for up to three months. When ready to eat, thaw them in the fridge overnight. Chocolate dipped coconut macaroons last for about one week when stored properly. If you keep them in the fridge, they may last up to ten days. However, for the best flavor and texture, enjoy them fresh! Yes, you can use unsweetened coconut. However, your macaroons will be less sweet. To balance the flavor, you might want to add a little more sweetened condensed milk. This will help keep the texture nice and chewy. Unsweetened coconut can give you a richer coconut taste. Just remember, the sweetness might not be as strong. This recipe is naturally gluten-free! The main ingredients, coconut and condensed milk, contain no gluten. Always check your labels. Some brands may add fillers that include gluten. If you want extra assurance, use certified gluten-free coconut. That way, you can enjoy these treats without worry. Serving and presenting macaroons can be fun! Here are some tips: - Arrange them on a nice platter for a beautiful display. - Use colorful liners to add a pop of color. - Drizzle extra melted chocolate on top for flair. - Pair them with fresh fruit or ice cream for a tasty treat. These ideas will make your macaroons look as good as they taste! This article covers the essentials for making delicious chocolate dipped coconut macaroons. You learned about key ingredients, clear steps for baking, and helpful tips for great results. I shared flavor variations and storage tips to keep your treats fresh. Remember, these macaroons can easily fit your taste and diet. Enjoy the fun of creating your own treats, and don’t be afraid to try new flavors. Happy baking!$

Chocolate Dipped Coconut Macaroons

Delicious coconut macaroons dipped in chocolate.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 25

Total Time 1

Course Dessert

Cuisine American

Servings 12

Calories 150 kcal

Ingredients

2.25 cups shredded sweetened coconut
1 cup sweetened condensed milk
1 teaspoon vanilla extract
0.5 teaspoon almond extract
2 large egg whites
0.25 teaspoon salt
1 cup semisweet chocolate chips
1 tablespoon coconut oil

Instructions

Preheat your oven to 325°F (160°C) and line a baking sheet with parchment paper.
In a large bowl, mix together the shredded coconut, sweetened condensed milk, vanilla extract, and almond extract until thoroughly combined.
In a separate bowl, beat the egg whites and salt with an electric mixer on medium speed until stiff peaks form. This should take about 2-3 minutes.
Gently fold the beaten egg whites into the coconut mixture until no white streaks remain, being careful not to deflate the egg whites too much.
Using a tablespoon or a small ice cream scoop, scoop 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 macaroons are lightly golden on the edges.
Allow the macaroons to cool on the baking sheet for 10 minutes before transferring them to a wire rack to cool completely.
In a microwave-safe bowl, combine the semi-sweet chocolate chips and coconut oil. Microwave in 30-second intervals until melted, stirring in between until smooth.
Dip the bottom of each cooled macaroon into the melted chocolate, allowing any excess to drip off. Place the dipped macaroons back on the parchment paper.
Once all the macaroons are dipped, refrigerate for about 30 minutes to set the chocolate.

Notes

Make sure to let the macaroons cool before dipping them in chocolate.

Keyword chocolate, coconut, macaroons