Chocolate Dipped Coconut Macaroons
This quick and easy recipe gives you delicious bakery-style Coconut Macaroons. Make them even more indulgent by dipping each one into melted, rich dark chocolate.
Servings: 24 macaroons
Prep: preheat oven to 350°F. Line a baking sheet with a Silpat Mat, if you have one.
Combine the coconut shreds and flour in a medium sized bowl and stir to combine.
Slowly add the condensed milk and vanilla extract and stir well. The batter will be thick and sticky.
Using a spoon or your hands, scoop out and make 1-inch round lightly packed balls.
Bake for 12-15 minutes until just lightly browned on top.
Allow the macaroons cool, then melt the chocolate chips in the microwave in 30-second intervals at 50% power until it's completely melted, stirring between intervals.
Dip the bottoms of each coconut macaroon into the melted chocolate and return to the cooled baking sheet with a Silpat mat or to a piece of parchment or wax paper to set.
Tips and Techniques for the Best Coconut Macaroons
** Nutritional information is an estimate and may vary.
- Using a Silpat Mat prevents the Coconut Macaroons from sticking to the baking sheet. If you don’t have one, use an ungreased baking sheet, then allow them to cool some before removing with a spatula.
- You can wet your hands some to prevent the batter from sticking as much as you are rolling out the macaroons.
- Store Coconut Macaroons in an air-tight container at room temperature. Enjoy within 5-7 days.
- Coconut Macaroons can be frozen in an air-tight container or freezer bag. Store in the freezer for up to 3 months for the best results.
Serving: 1macaroon | Calories: 121kcal | Carbohydrates: 14g | Protein: 1g | Fat: 7g | Saturated Fat: 6g | Cholesterol: 1mg | Sodium: 47mg | Potassium: 64mg | Fiber: 1g | Sugar: 10g | Vitamin A: 12IU | Vitamin C: 1mg | Calcium: 11mg | Iron: 1mg