Get ready to fall in love with the easiest, chewiest, and most delicious Chocolate Dipped Coconut Macaroons you’ve ever made. This recipe is a game-changer, delivering bakery-quality results with just a few simple ingredients and minimal effort. Forget complicated techniques; these coconut delights are practically foolproof, making them the perfect treat for holidays, parties, or a simple Tuesday afternoon. They are naturally gluten-free and endlessly satisfying.
We’re talking a super moist, chewy coconut interior with a perfectly crisp, golden-brown exterior. The final touch? A generous dip in rich, velvety melted chocolate. It’s a classic combination that never fails to impress. Whether you’re a seasoned baker or just starting, this recipe will become your go-to for a quick and impressive dessert.
Scooping the batter is the key to perfectly uniform macaroons.
Why You’ll Love This Easy Macaroon Recipe
Incredibly Simple: With just a handful of pantry staples and one bowl, this recipe is as straightforward as it gets. No electric mixer required!
Perfectly Chewy Texture: Sweetened condensed milk is the secret weapon, creating a rich, moist, and delightfully chewy center that stays soft for days.
Naturally Gluten-Free: These cookies are made without any flour, making them a fantastic gluten-free dessert option for everyone to enjoy. For another gluten-free favorite, check out these Chocolate Peppermint Meringue Kisses.
Crowd-Pleasing Classic: Perfect for any occasion, from Christmas cookie platters to Easter gatherings. They are a certified crowd-pleaser!
Ingredients You’ll Need
The magic of this recipe lies in its simplicity. You only need a few key ingredients to create these amazing Chocolate Dipped Coconut Macaroons.
Shredded Sweetened Coconut: This is the star of the show. The sweetened variety provides the best moisture and classic coconut flavor.
Sweetened Condensed Milk: This ingredient is non-negotiable! It binds the coconut, adds sweetness, and creates that signature chewy, moist texture. Do not substitute with evaporated milk.
Egg Whites: Two large egg whites provide structure and lift, helping the macaroons hold their shape.
Vanilla Extract: A splash of pure vanilla extract enhances the warm, sweet flavors.
Salt: A pinch of salt balances the sweetness and makes all the other flavors pop.
Semi-Sweet Chocolate Chips: The perfect counterpart to the sweet coconut. Use a good quality chocolate for the best flavor and smoothest melt.
Look at that perfect golden-brown texture, ready for a dip in chocolate!
Step-by-Step Instructions to Make Chocolate Dipped Coconut Macaroons
Follow these simple steps to achieve golden, chewy perfection every single time.
Step 1: Prepare Your Oven and Pan
First things first, preheat your oven to 325°F (163°C). Line two large baking sheets with parchment paper or silicone baking mats. This is crucial to prevent the macaroons from sticking.
Step 2: Make the Macaroon Batter
In a large bowl, combine the shredded sweetened coconut, sweetened condensed milk, vanilla extract, and salt. Stir with a spatula until everything is thoroughly mixed. In a separate, clean bowl, whisk the egg whites until they are frothy and foamy, but not stiff. Gently fold the frothy egg whites into the coconut mixture until just combined. Be careful not to overmix.
Step 3: Scoop and Bake
Using a 1.5-tablespoon cookie scoop or two spoons, drop rounded mounds of the batter onto the prepared baking sheets, about 2 inches apart. Bake for 20-25 minutes, or until the tops and edges are a beautiful golden brown. Let the macaroons cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
Step 4: Melt and Dip in Chocolate
Once the macaroons are completely cool, it’s time for the chocolate. Melt the semi-sweet chocolate chips in a microwave-safe bowl in 30-second increments, stirring in between, until smooth. Dip the bottom of each macaroon into the melted chocolate, allowing any excess to drip off. Place the dipped macaroons back on the parchment-lined baking sheet and refrigerate for 10-15 minutes, or until the chocolate is firm.
Pro Tips for Perfect Macaroons
Don’t Overmix: When you fold in the egg whites, mix only until no streaks remain. Overmixing can cause the macaroons to spread too much.
Use a Cookie Scoop: For uniformly sized and shaped cookies, a cookie scoop is your best friend. This also helps them bake evenly.
Cool Completely: Ensure the macaroons are 100% cool before dipping them in chocolate. A warm cookie will melt the chocolate and create a mess. If you love easy, no-bake treats, you should also try this No-Bake Peppermint Oreo Icebox Cake.
Delicious Variations to Try
Almond Joy Macaroons: Press a whole almond into the top of each macaroon before baking.
White Chocolate Drizzle: Instead of dipping, drizzle the tops with melted white chocolate for a beautiful contrast.
Citrus Zest: Add a teaspoon of orange or lime zest to the batter for a bright, fresh flavor.
Storing Your Macaroons
Store your Chocolate Dipped Coconut Macaroons in an airtight container at room temperature for up to 5 days. You can also refrigerate them for up to a week. For longer storage, freeze them in a single layer in a freezer-safe container for up to 3 months. Let them thaw at room temperature before enjoying.
Macaroons typically spread and become flat if the egg whites are overmixed or if the batter is too loose. Be sure to fold the frothy egg whites in gently, just until combined, to maintain the batter’s structure.
A macaroon is a dense, chewy cookie made from shredded coconut, while a macaron is a delicate, meringue-based sandwich cookie made with almond flour and filled with buttercream or ganache.
Semi-sweet chocolate is a classic choice as it balances the sweetness of the coconut perfectly. However, dark chocolate or even white chocolate also work beautifully.
The Ultimate Chocolate Coconut Treat
FL Recipes
Chocolate Dipped Coconut Macaroons: The Easiest Recipe!
The easiest, chewiest Chocolate Dipped Coconut Macaroons made with just a few simple ingredients! This foolproof recipe delivers bakery-quality, naturally gluten-free cookies with a moist coconut center and a crisp golden exterior, all dipped in rich semi-sweet chocolate.
Preheat your oven to 325°F (163°C). Line two large baking sheets with parchment paper.
In a large bowl, combine the shredded coconut, sweetened condensed milk, vanilla extract, and salt. Stir until well mixed.
In a separate bowl, whisk the egg whites until frothy. Gently fold the egg whites into the coconut mixture until just combined.
Use a 1.5-tablespoon cookie scoop to drop mounds of batter onto the prepared baking sheets, about 2 inches apart.
Bake for 20-25 minutes, until the edges and tops are golden brown.
Let cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
Once cooled, melt the chocolate chips in the microwave in 30-second intervals. Dip the bottom of each macaroon into the melted chocolate.
Place the dipped macaroons on the parchment paper and refrigerate for 10-15 minutes to set the chocolate. Enjoy!
Nutrition
Calories: 155kcalProtein: 2gFat: 9gFiber: 2g
Notes
Tip 1: Do not overmix the batter after adding the egg whites to prevent the macaroons from spreading. Tip 2: Ensure the macaroons are fully cooled before dipping in chocolate for a clean, firm coating. Tip 3: Store in an airtight container at room temperature for up to 5 days.
I hope you love this simple and delicious recipe for Chocolate Dipped Coconut Macaroons as much as I do! They are a staple in our list of favorite Christmas recipes. If you make them, please leave a comment below and let me know how they turned out. And don’t forget to save this recipe to your favorite dessert board on Pinterest!
The ultimate treat: perfectly chewy and sweet coconut macaroons dipped in rich dark chocolate.
Hi, I’m Emily Carter, and welcome to FL Recipes! I share simple, healthy recipes that make cooking easy, fun, and delicious for everyone. more about me »
