Chocolate-Dipped Coconut Macaroons
I made this chocolate-dipped coconut macaroons recipe to have a fun and easy treat to take with us on our trip to Idaho. My kids and thought they were fun to make and tasted fantastic.
Chocolate Dipped Coconut Macaroons
Ingredients:
- 1¼ cup sweetened flaked coconut
- 2½ tbsp flour
- Pinch of salt
- 1/3 cup condensed sweetened milk
- ½ tsp vanilla extract
- 1½ cups milk chocolate chips
- 1 tsp coconut oil
How to Make Chocolate Dipped Coconut Macaroons
Preheat oven to 350 degrees. Line a baking sheet with parchment paper then coat it with cooking spray.
In a small bowl, combine the coconut, flour, and salt. Add the condensed milk and vanilla; mix well. The batter will be stiff.
Drop by tablespoonfuls 1 inch apart onto a greased baking sheet. Bake for 15-20 minutes or until golden brown.
Place the chocolate chips and one teaspoon of coconut oil in a glass bowl, then put into the microwave for 30 seconds. Remove and stir then place back into the microwave for 10 seconds. Remove and stir then place back into the microwave for 10 seconds. Remove and stir until completely melted. If needed, continue cooking for 10-second increments. Be careful not to overcook the chocolate!
Dip the bottom half of the coconut macaroons into the melted milk chocolate then place on a baking sheet topped with wax paper. Repeat with the remaining macaroons.
Place into the refrigerator for 30 minutes to allow the chocolate to set. Serve and enjoy.
Store the remaining macaroons in a covered airtight container in the refrigerator.
Equipment
Ingredients
- 1¼ cup sweetened flaked coconut
- 2½ tbsp flour
- Pinch of salt
- ⅓ cup condensed sweetened milk
- ½ tsp vanilla extract
- 1½ cups milk chocolate chips
- 1 tsp coconut oil
Instructions
- Preheat oven to 350 degrees. Line a baking sheet with parchment paper then coat it with cooking spray.
- In a small bowl, combine the coconut, flour, and salt. Add the condensed milk and vanilla; mix well. The batter will be stiff.
- Drop by tablespoonfuls 1 inch apart onto a greased baking sheet. Bake for 15-20 minutes or until golden brown.
- Place the chocolate chips and one teaspoon of coconut oil in a glass bowl, then put into the microwave for 30 seconds. Remove and stir then place back into the microwave for 10 seconds. Remove and stir then place back into the microwave for 10 seconds. Remove and stir until completely melted. If needed, continue cooking for 10-second increments. Be careful not to overcook the chocolate!
- Dip the bottom half of the coconut macaroons into the melted milk chocolate then place on a baking sheet topped with wax paper. Repeat with the remaining macaroons.
- Place into the refrigerator for 30 minutes to allow the chocolate to set. Serve and enjoy.
- Store the remaining macaroons in a covered airtight container in the refrigerator. Enjoy.
These look delicious!
Somehow cold treats on a warm day taste sweeter 🙂
They are better than French macarons!
Coconut is a favorite at our house . These macaroons look fab! Thanks for sharing!!!
Coconut macaroons are some of my favourite things to make, these look lovely.
How did you know – this is my absolutely favorite dessert – coconut macaroons- and you made them even more perfect dipped in chocolate.
macaroons are incredible, yet they’re somehow exponentially better when chocolate is involved!
Anything chocolate + coconut sounds good to me!
Yum! I am a huge coconut lover, and haven’t ever made macaroons. These look so simple, and so, so good! Thanks for sharing your recipe.