Description
Chocolate-Dipped Coconut Macaroons are chewy, sweet cookies made with shredded coconut and condensed milk, baked to golden perfection and finished with a dip in rich dark chocolate — a simple yet irresistible treat.
Ingredients
Scale
- 3 cups sweetened shredded coconut
- 3/4 cup sweetened condensed milk
- 1 tsp vanilla extract
- 2 large egg whites
- 1/4 tsp salt
- 6 oz dark or semi-sweet chocolate, chopped
Instructions
- Preheat oven to 325°F (165°C) and line a baking sheet with parchment paper.
- In a large bowl, mix shredded coconut, sweetened condensed milk, and vanilla until combined.
- In a separate bowl, beat egg whites with salt until stiff peaks form.
- Gently fold egg whites into the coconut mixture until fully incorporated.
- Scoop heaping tablespoons of the mixture onto the prepared baking sheet, spacing slightly apart.
- Bake for 20–25 minutes or until the tops are golden brown. Let cool completely.
- While macaroons cool, melt chocolate in a microwave-safe bowl or double boiler until smooth.
- Dip the bottoms of each macaroon into the melted chocolate and place on parchment to set. Optional: drizzle additional chocolate over the tops.
- Let chocolate harden at room temperature or refrigerate for quicker setting.
Notes
- Use a cookie scoop for evenly sized macaroons.
- Ensure egg whites are beaten to stiff peaks for best texture.
- Store in an airtight container for up to 5 days or refrigerate for longer shelf life.
- Drizzle with white chocolate for a decorative touch.
Nutrition
- Serving Size: 1 macaroon
- Calories: 160
- Sugar: 14g
- Sodium: 45mg
- Fat: 9g
- Saturated Fat: 7g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 5mg