Chocolate dipped coconut macaroons are chewy in the middle, toasted on the outside, and dressed up with a smooth chocolate coating on the bottom. They need just eight ingredients and only one bowl, and the dough scoops like cookie dough.
Sweetened condensed milk is the binder, so there is no whipping of egg whites and no fussy folding. A quick broil gives the tops a toasted, golden edge, and a dip in warm ganache makes them taste like a bakery treat. One batch makes 24 macaroons.
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Why This Chocolate Dipped Coconut Macaroons Recipe Works
Sweetened condensed milk keeps the macaroons chewy and moist while the flour holds the mounds together so they do not spread. Almond and vanilla extracts give a warm, bakery-style flavor that balances the sweetness.
A short broil after baking toasts the coconut tips to a deep golden color, and the chocolate ganache, made with just chips and hot cream, sets into a glossy shell on the bottom of each cookie.
Ingredients for Chocolate Dipped Coconut Macaroons
- 14 oz sweetened coconut flakes (or unsweetened)
- 14 oz sweetened condensed milk (1 can)
- 1/2 cup all-purpose flour
- 1/4 tsp almond extract
- 1/2 tsp vanilla extract
- 1/8 tsp salt
- 3/4 cup semi-sweet chocolate chips (half can be milk chocolate)
- 1/3 cup heavy cream (or coconut cream for dairy-free)
Coconut. Sweetened flakes give the chewiest result. Unsweetened coconut also works, and the condensed milk still supplies plenty of sweetness.
Condensed milk. It is sweet, thick, and sticky, which is exactly what binds the coconut.
Flour. A small amount holds the mounds together so they keep their shape in the oven.
Extracts. Almond and vanilla add depth. Use only a little almond, since it is strong.
Chocolate. Semi-sweet chips make a classic ganache. Milk chocolate chips make it sweeter and softer.
How to Make Chocolate Dipped Coconut Macaroons
1. Prep the oven. Heat the oven to 350 degrees F and line two large baking sheets with parchment paper.
2. Mix the dry ingredients. In a large bowl, whisk the coconut, flour, and salt.
3. Add the wet ingredients. Add the condensed milk, almond extract, and vanilla. Mix with a spatula until the coconut is evenly coated and the mixture holds together.
4. Scoop. Use a 1 1/2 tablespoon cookie scoop to shape mounds and place them evenly spaced on the sheets.
5. Bake and broil. Bake for 15 minutes, then broil on high for 1 to 2 minutes, watching closely, until the tops are toasted and golden brown.
6. Cool. Leave the macaroons on the baking sheet for 10 minutes so they firm up.
7. Make the ganache. Put the chocolate chips in a medium bowl. Heat the cream until hot, pour it over the chips, wait 1 minute, then stir until smooth.
8. Dip and chill. Dip the bottoms of the macaroons in the chocolate, set them on parchment, and refrigerate until the chocolate sets.
How to Serve Chocolate Dipped Coconut Macaroons
Stack the macaroons on a platter for a cookie exchange, or pack a few in a lunch box for a sweet bite. They pair well with coffee and fit right in with coconut chocolate chip cookies and madeleine cookies. For a bigger dessert tray, add cinnamon roll cheesecake cookies and soft Christmas cookies.
How to Store and Reheat Chocolate Dipped Coconut Macaroons
Store chocolate dipped coconut macaroons in an airtight container in the refrigerator for 3 to 4 days, because the cream-based ganache is perishable. Place parchment paper between the layers so the chocolate does not stick. Let them sit at room temperature for a few minutes before serving for the best chewy texture.
Tips and Variations for Chocolate Dipped Coconut Macaroons
Use parchment. The sticky mounds can glue themselves to a bare pan.
Watch the broiler. Coconut toasts and burns in seconds.
Do not skip the flour. It stops the macaroons from spreading into flat puddles.
Chill the dough. If the mixture feels loose on a warm day, chill it for a few minutes.
Cool before dipping. Warm macaroons melt the chocolate and make a mess.
Drizzle instead. Spoon the ganache over the tops for a lighter look.
Make it dairy-free. Swap in coconut cream for the heavy cream and use dairy-free chips.
Store cold. Dairy-based ganache should be refrigerated. The University of Minnesota Extension has guidance on storing perishable leftovers.
Frequently Asked Questions About Chocolate Dipped Coconut Macaroons
How do you keep chocolate dipped coconut macaroons from falling apart?
Use the flour in the recipe, pack the mounds tightly with the scoop, and let them cool before moving them.
Why are my chocolate dipped coconut macaroons dry?
They were baked or broiled too long. Pull them as soon as the tops are golden.
Can I use unsweetened coconut?
Yes, the macaroons will be less sweet. The condensed milk still supplies plenty of sugar.
Can I make chocolate dipped coconut macaroons ahead of time?
Yes. Bake them a day ahead, dip them, and store them in the refrigerator.
What can I use instead of heavy cream?
Coconut cream works well for a dairy-free ganache, and milk makes a thinner coating.
Chocolate Dipped Coconut Macaroons
Equipment
- two 18×13-inch baking sheets
- Parchment paper
- 1 1/2 tablespoon cookie scoop
- Whisk
Ingredients
Main Ingredients
- 14 oz sweetened coconut flakes or unsweetened
- 14 oz sweetened condensed milk one can
- ½ cup all-purpose flour
- ¼ tsp almond extract
- ½ tsp vanilla extract
- ⅛ tsp salt
- ¾ cup semi-sweet chocolate chips half can be milk chocolate
- ⅓ cup heavy cream or coconut cream for dairy-free
Instructions
Cooking
- Prep. Heat the oven to 350 degrees F and line two baking sheets with parchment.
- Mix. Whisk the coconut, flour, and salt, then stir in the condensed milk, almond extract, and vanilla.
- Scoop. Shape mounds with a 1 1/2 tablespoon cookie scoop.
- Bake. Bake for 15 minutes, then broil 1 to 2 minutes, watching closely, until toasted and golden.
- Cool. Let the macaroons sit on the pan for 10 minutes.
- Make the ganache. Pour hot cream over the chocolate chips, wait 1 minute, and stir until smooth.
- Dip. Dip the bottoms in the chocolate and refrigerate until set.
