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Chocolate‑Dipped Coconut Macaroons

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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

  1. Preheat oven to 325°F (165°C) and line a baking sheet with parchment paper.
  2. In a large bowl, mix shredded coconut, sweetened condensed milk, and vanilla until combined.
  3. In a separate bowl, beat egg whites with salt until stiff peaks form.
  4. Gently fold egg whites into the coconut mixture until fully incorporated.
  5. Scoop heaping tablespoons of the mixture onto the prepared baking sheet, spacing slightly apart.
  6. Bake for 20–25 minutes or until the tops are golden brown. Let cool completely.
  7. While macaroons cool, melt chocolate in a microwave-safe bowl or double boiler until smooth.
  8. Dip the bottoms of each macaroon into the melted chocolate and place on parchment to set. Optional: drizzle additional chocolate over the tops.
  9. 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

Keywords: coconut macaroons, chocolate dipped cookies, gluten-free dessert, holiday cookies, Passover dessert, coconut treats

Find it online: https://yumcove.com/chocolate-dipped-coconut-macaroons/