Chocolate Dipped Coconut Macaroons (Print)
Chewy coconut macaroons dipped in chocolate, perfect for a homemade sweet snack or dessert.
# Ingredients:
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⅔ cup sweetened condensed milk
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1 egg white
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1½ teaspoons vanilla extract
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⅛ teaspoon kosher salt
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4 cups sweetened shredded coconut
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6 ounces semi-sweet, dark, or bittersweet chocolate chips
# Steps:
01 -
Preheat the oven to 325°F. Line two baking sheets with parchment paper or silpat mats and set aside.
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In a large mixing bowl, combine the condensed milk, egg white, vanilla extract, and kosher salt. Stir to combine, then add the shredded coconut and mix again until evenly incorporated.
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Using a medium-sized scoop or a couple of spoons, scoop about 2 tablespoons of the coconut mixture into mounds on the prepared baking sheets. Use your hands to press each mound firmly into tight shapes with a peak at the top.
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Bake the macaroons for 15-20 minutes, until lightly browned with toasted coconut pieces on each one. If baking multiple sheets at once, rotate the trays halfway through. Remove from the oven and cool for at least 5 minutes on the baking sheets. The macaroons should be firm and set.
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Transfer the baked macaroons to a wire rack to cool completely.
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Place the chocolate in a small glass bowl. Microwave at 50% power, stirring every 30 seconds, until smooth and completely melted.
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Lay out a fresh sheet of parchment or wax paper on a baking sheet. Dip the bottom of each macaroon in the melted chocolate, then place them on the paper to dry.
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Allow the macaroons to harden completely by refrigerating them or leaving them at room temperature. Store the finished macaroons in an airtight container in the refrigerator.
# Notes:
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These macaroons can be drizzled with extra chocolate for decoration if desired.