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- 2 ¾ cups sweetened shredded coconut - 2/3 cup sweetened condensed milk - 1 teaspoon vanilla extract - 1/4 teaspoon salt - 2 large egg whites - 1/2 teaspoon almond extract (optional) - 8 ounces semi-sweet chocolate chips - 1 tablespoon coconut oil You can adjust the coconut amount if you want more texture. Use unsweetened coconut for a less sweet treat. Swap sweetened condensed milk with a dairy-free version for a vegan option. If you prefer a nut-free version, skip the almond extract. Try adding a pinch of cinnamon for warmth. You can also mix in mini chocolate chips for extra chocolatey bites. A splash of orange zest gives a bright twist. Feel free to experiment with flavors to find your favorite! {{ingredient_image_1}} To start, gather your ingredients. You will need sweetened shredded coconut, sweetened condensed milk, vanilla extract, salt, egg whites, and optional almond extract. 1. Preheat your oven to 325°F (160°C). Line a baking sheet with parchment paper. This keeps the macaroons from sticking. 2. In a large bowl, mix the shredded coconut, sweetened condensed milk, vanilla extract, and salt. If you like, add the almond extract for extra flavor. Stir until everything is well combined. 3. In a separate bowl, beat the egg whites until they form stiff peaks. This makes your macaroons light and fluffy. 4. Gently fold the egg whites into the coconut mixture. Be careful not to deflate the egg whites. Now it’s time to shape and bake your macaroons. 1. Use a small cookie scoop or your hands to form balls of the mixture, about 1.5 inches wide. 2. Place the balls onto your prepared baking sheet, making sure to space them about 2 inches apart. 3. Bake for 18-20 minutes. You want them golden brown on top. 4. Once done, remove them from the oven. Let them cool on the baking sheet for 10 minutes. Then, transfer them to a wire rack to cool completely. While the macaroons cool, you can prepare the chocolate. 1. In a microwave-safe bowl, combine the semi-sweet chocolate chips and coconut oil. 2. Microwave in 30-second intervals, stirring in between, until the mixture is smooth. 3. Once the macaroons are completely cool, dip the bottom half of each macaroon into the melted chocolate. Allow any excess chocolate to drip off. 4. Place the dipped macaroons back on the parchment paper to set. If you have extra chocolate, drizzle it over the tops for a fun look. 5. Wait until the chocolate cools and hardens completely before enjoying your sweet treats. To make the best macaroons, shape is key. Use a small cookie scoop to get even sizes. You want each ball to be about 1.5 inches wide. This size helps them bake evenly. If you want a more rustic look, use your hands. Just make sure to keep them all similar in size. Also, space them about 2 inches apart on the baking sheet. This space lets them spread a bit while baking. Melting chocolate can be tricky. Start with good quality semi-sweet chocolate chips. Place them in a microwave-safe bowl with coconut oil. The oil helps the chocolate stay smooth. Microwave in 30-second bursts, stirring in between. This step stops the chocolate from burning. When it’s smooth and melted, you’re ready to dip. Make sure to let any extra chocolate drip off the macaroons. This keeps the look neat. One mistake is not letting the macaroons cool completely before dipping. Warm macaroons can melt your chocolate. Another mistake is not spacing them enough on the baking sheet. They might stick together if they touch. Lastly, don’t skip the chilling time after dipping. Letting the chocolate harden properly makes them more enjoyable. Follow these tips, and you’ll have macaroons that look and taste amazing! Pro Tips Use Fresh Coconut: For an extra burst of flavor, try using fresh grated coconut instead of shredded. It will enhance the texture and taste of your macaroons. Perfectly Fold Egg Whites: Be gentle when folding the beaten egg whites into the coconut mixture. This will ensure your macaroons are light and airy. Customize Your Chocolate: Experiment with different types of chocolate, such as dark or white chocolate, to find your favorite combination with the macaroons. Store Properly: Keep your chocolate-dipped macaroons in an airtight container at room temperature for up to a week for optimal freshness. {{image_2}} You can change the flavor of your macaroons easily. Try using different extracts. Instead of vanilla, use almond extract for a nutty twist. You can also use coconut extract for a stronger coconut taste. Experimenting with lemon or orange extract adds a bright note. Each extract gives a new layer to the sweet macaroon taste. If you want vegan macaroons, it's simple. Swap out the egg whites for aquafaba, the liquid from canned chickpeas. It whips up just like egg whites. Use sweetened condensed coconut milk instead of regular. This keeps the creamy texture but makes it plant-based. These swaps make the macaroons friendly for all diets without losing flavor. Adding toppings can make your macaroons even more fun. Try drizzling extra chocolate over the top for a fancy look. You can also sprinkle mini chocolate chips or extra shredded coconut on top. For crunch, add chopped nuts like almonds or pecans. Each mix-in or topping gives a new flavor and texture, making each bite exciting. To keep your chocolate dipped coconut macaroons fresh, store them in an airtight container. Place layers of parchment paper between the macaroons to stop them from sticking. Keep the container in a cool, dry place. This helps maintain their texture and flavor. You can freeze chocolate dipped coconut macaroons to enjoy later. First, let them cool completely. Then, place them in a single layer on a baking sheet. Freeze for about two hours until firm. After that, transfer them to a freezer-safe bag or container. Make sure to remove as much air as possible before sealing. If stored properly, chocolate dipped coconut macaroons last about one week at room temperature. In the fridge, they can last up to two weeks. When frozen, they are good for about three months. Just thaw them in the fridge before enjoying. This way, you can savor these treats even longer! Yes, you can use unsweetened coconut. However, your macaroons will be less sweet. You may want to add a bit more sweetened condensed milk to balance the flavors. This will help maintain the rich taste. To make vegan macaroons, replace the egg whites with aquafaba. Aquafaba is the liquid from canned chickpeas. Use about 3 tablespoons of aquafaba for each egg white. Beat it until foamy and fold it into the coconut mixture. This change keeps the texture light and fluffy. You can find chocolate dipped coconut macaroons at many grocery stores. Look for them in the bakery section or the snack aisle. You can also check specialty shops or online retailers. Many brands offer these treats, so you have plenty of options. The best way to melt chocolate is in a microwave-safe bowl. Use a microwave and heat in short bursts of 30 seconds. Stir between each burst until smooth. You can also use a double boiler for melting. Just be sure to keep the water below a simmer to avoid burning the chocolate. Making chocolate dipped coconut macaroons is fun and easy. You learned about key ingredients, preparation steps, and tips for success. I shared several tasty variations and storage tricks to keep your treats fresh. Remember, you can customize flavors and adapt for dietary needs. Keep this guide close, and you’ll impress anyone with your macaroons. Dive in, enjoy each step, and savor the sweet rewards. Happy baking!

Coconut Delights: Chocolate Dipped Macaroons

Delicious macaroons made with shredded coconut and dipped in chocolate.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Dessert
Cuisine American
Servings 15
Calories 150 kcal

Ingredients
  

  • 2.75 cups sweetened shredded coconut
  • 0.67 cup sweetened condensed milk
  • 1 teaspoon vanilla extract
  • 0.25 teaspoon salt
  • 2 large egg whites
  • 0.5 teaspoon almond extract (optional)
  • 8 ounces semi-sweet 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 mixing bowl, combine the shredded coconut, sweetened condensed milk, vanilla extract, salt, and almond extract (if using). Stir until well mixed.
  • In a separate bowl, beat the egg whites until they form stiff peaks. Gently fold the beaten egg whites into the coconut mixture until fully incorporated.
  • Using a small cookie scoop or your hands, form balls of the mixture (about 1.5 inches wide) and place them onto the prepared baking sheet, spacing them about 2 inches apart.
  • Bake in the preheated oven for 18-20 minutes, or until the macaroons are golden brown on top.
  • Remove from the oven and let cool on the baking sheet for about 10 minutes before transferring to a wire rack to cool completely.
  • While the macaroons cool, melt the chocolate chips and coconut oil together in a microwave-safe bowl. Microwave in 30-second intervals, stirring in between, until smooth.
  • Once the macaroons are fully cooled, dip the bottom half of each macaroon into the melted chocolate, letting any excess drip off. Place them back on the parchment paper to set.
  • If desired, drizzle any remaining chocolate over the macaroons for an extra decorative touch.
  • Allow the chocolate to cool and harden completely before serving.

Notes

Place the finished macaroons on a decorative plate and sprinkle with a bit of extra shredded coconut or mini chocolate chips for added flair.
Keyword chocolate, coconut, macaroons