I wanted to make a fun and easy treat to take with us on our trip to Idaho. My kids and I had a great time making these tasty treats and both kids thought they tasted AMAZING. Because of the hot weather, I knew I would need to store these Chocolate Dipped Coconut Macaroons in the refrigerator and I was worried they would taste dry. Thankfully, I was wrong! They still tasted moist inside and didn’t melt in our hands. They were delicious!
Preheat oven to 350 degrees. Line a baking sheet with tin foil 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 15-20 minutes or until golden brown.
Place the chocolate chips and one teaspoon of the 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 chocolate to set. Serve and enjoy. Store covered in an airtight plastic container in the refrigerator. Enjoy.