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Dark Chocolate Dipped Coconut Macaroons

Close-up of several golden-brown chocolate dipped macaroon treats arranged on a white plate.

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Create impressive, bite-sized chocolate coconut macaroons with the perfect balance of toasted coconut and rich dark chocolate for your next gathering.

Ingredients

Scale
  • 14 oz sweetened condensed milk
  • 4 cups shredded coconut, unsweetened
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 2 large egg whites, lightly beaten
  • 12 oz dark chocolate, chopped

Instructions

  1. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
  2. In a large bowl, combine the sweetened condensed milk, shredded coconut, vanilla extract, and salt. Mix until the coconut is evenly coated.
  3. In a separate bowl, lightly beat the egg whites until frothy. Fold the egg whites into the coconut mixture until just combined. Do not overmix.
  4. Drop rounded tablespoons of the mixture onto the prepared baking sheets, forming small mounds.
  5. Bake for 12 to 15 minutes, or until the edges are golden brown. Remove from the oven and let the macaroons cool completely on a wire rack.
  6. Melt the dark chocolate in a double boiler or in the microwave in 30-second intervals, stirring until smooth.
  7. Dip the bottom half of each cooled macaroon into the melted dark chocolate.
  8. Place the dipped macaroons back onto the parchment paper or a clean wire rack. Allow the chocolate to set completely before serving.

Notes

  • For a deeper toasted flavor, spread the shredded coconut on a baking sheet and toast in the oven at 325°F (160°C) for 5 to 8 minutes, watching closely to prevent burning. Let cool before mixing into the batter.
  • Use high-quality dark chocolate for the best flavor in this chocolate coconut confection.
  • If you want a thinner chocolate coating, add 1 teaspoon of coconut oil to the melted chocolate.

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