Chocolate Dipped Macaroons

Why You’ll Love This Recipe

These macaroons are naturally gluten-free, easy to make, and require just a handful of simple ingredients. The combination of sweet, toasted coconut and smooth, dark chocolate creates a perfect balance of texture and flavor. Whether you’re gifting them, serving a crowd, or baking for yourself, these cookies offer an elegant, bakery-style treat with minimal effort.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Sweetened shredded coconut

• Sweetened condensed milk

• Vanilla extract

• Egg whites

• Salt

• Dark or semi-sweet chocolate chips (for dipping)

Optional:

• Almond extract for added flavor

• White chocolate or milk chocolate for variation

• Chopped nuts for garnish

Directions

1. Preheat oven to 325°F (160°C) and line a baking sheet with parchment paper.

2. In a large bowl, mix shredded coconut, sweetened condensed milk, and vanilla extract until combined.

3. In a separate bowl, beat egg whites with a pinch of salt until stiff peaks form.

4. Gently fold the egg whites into the coconut mixture until fully incorporated.

5. Using a cookie scoop or spoon, form mounds of the mixture and place on the prepared baking sheet, spacing them evenly.

6. Bake for 20–25 minutes, or until the tops and edges are golden brown.

7. Let the macaroons cool completely on the baking sheet.

8. While the macaroons are cooling, melt the chocolate chips in a microwave-safe bowl or over a double boiler, stirring until smooth.

9. Dip the bottoms of the cooled macaroons into the melted chocolate and place them on parchment paper to set.

10. Chill in the refrigerator for 15–20 minutes, or until the chocolate is firm.

Servings and timing

This recipe makes about 20–24 macaroons.
Prep time: 15 minutes
Bake time: 20–25 minutes
Cooling and dipping time: 30 minutes
Total time: Approximately 1 hour

Variations

• Use unsweetened coconut for a less sweet version and increase condensed milk slightly.

• Drizzle the tops with extra melted chocolate instead of dipping.

• Add a touch of espresso powder to the chocolate for a mocha twist.

• Mix in finely chopped dried fruit like cherries or cranberries.

• Make mini macaroons for bite-sized treats and adjust baking time accordingly.

Storage/Reheating

Store macaroons in an airtight container at room temperature for up to 5 days, or refrigerate for up to 1 week. For longer storage, freeze in a single layer, then transfer to a freezer bag for up to 2 months. Thaw at room temperature. No reheating is needed.

FAQs

Can I use unsweetened coconut instead of sweetened?

Yes, but the texture will be slightly drier. Increase the condensed milk or add a bit of sugar to compensate.

Why are my macaroons falling apart?

The mixture may be too dry or under-mixed. Make sure the egg whites are beaten properly and folded in gently.

Can I make these macaroons dairy-free?

Yes, use a dairy-free sweetened condensed milk alternative and ensure your chocolate is dairy-free.

What kind of chocolate works best for dipping?

Dark, semi-sweet, or bittersweet chocolate all work well. Use high-quality chocolate for best results.

How do I get my macaroons evenly shaped?

Use a cookie scoop or small ice cream scoop to ensure consistent size and shape.

Can I add flavorings like almond or citrus?

Absolutely. Almond extract, orange zest, or lemon zest pair beautifully with coconut and chocolate.

Do I need to temper the chocolate?

Not for casual baking, but tempering will give the chocolate a glossy finish and snap if you’re gifting or presenting.

Are these macaroons gluten-free?

Yes, they are naturally gluten-free. Just ensure all your ingredients are certified gluten-free if needed.

Can I skip the egg whites?

Egg whites help bind the macaroons and give them their chewy texture. An egg substitute may work but could affect texture.

Can I toast the coconut first?

You can, but it’s not necessary as the baking process will toast the coconut. Pre-toasting can give a deeper flavor if desired.

Conclusion

Chocolate Dipped Macaroons are a classic, crowd-pleasing treat that combines chewy coconut with rich chocolate in the most delicious way. Simple to make and naturally gluten-free, they’re perfect for gifting, entertaining, or enjoying as a sweet snack. With endless variations and a short ingredient list, this recipe is one you’ll return to time and time again.

Chocolate Dipped Macaroons

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Chocolate Dipped Macaroons are chewy coconut cookies dipped in rich melted chocolate for an indulgent yet easy-to-make dessert. Crisp on the outside and soft in the center, these gluten-free treats are perfect for holidays, gifting, or everyday snacking.

• Author: Laura
• Prep Time: 15 minutes
• Cook Time: 20–25 minutes
• Total Time: 1 hour
• Yield: 20–24 macaroons
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Gluten Free

Ingredients

1. 4 cups sweetened shredded coconut
2. 1 (14 oz) can sweetened condensed milk
3. 1 tsp vanilla extract
4. 2 large egg whites
5. 1/4 tsp salt
6. 1 1/2 cups dark or semi-sweet chocolate chips (for dipping)
7. Optional:
8. 1/2 tsp almond extract
9. White or milk chocolate (for variation)
10. Chopped nuts for garnish

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Instructions

Preheat oven to 325°F (160°C) and line a baking sheet with parchment paper.

1. In a large bowl, combine shredded coconut, sweetened condensed milk, vanilla extract, and almond extract if using.
2. In a separate bowl, beat egg whites with salt until stiff peaks form.
3. Gently fold the beaten egg whites into the coconut mixture until fully incorporated.
4. Use a cookie scoop or spoon to form mounds and place them on the prepared baking sheet.
5. Bake for 20–25 minutes, or until tops and edges are golden brown.
6. Let macaroons cool completely on the baking sheet.
7. While cooling, melt the chocolate chips in a microwave-safe bowl or double boiler, stirring until smooth.
8. Dip the bottoms of the cooled macaroons into the melted chocolate and place them on parchment paper.
9. Chill in the refrigerator for 15–20 minutes until the chocolate sets.

Notes

• Use unsweetened coconut for a less sweet version—add extra condensed milk if needed.
• Drizzle melted chocolate over the top for added decoration.
• Add a bit of espresso powder to melted chocolate for a mocha twist.
• Mini macaroons require less baking time—adjust accordingly.
• Ensure egg whites are beaten properly to prevent macaroons from falling apart.

Nutrition

• Serving Size: 1 macaroon
• Calories: 160
• Sugar: 15g
• Sodium: 70mg
• Fat: 9g
• Saturated Fat: 7g
• Unsaturated Fat: 2g
• Trans Fat: 0g
• Carbohydrates: 18g
• Fiber: 2g
• Protein: 2g
• Cholesterol: 5mg