Satisfy your coconut and chocolate cravings with one deliciously easy batch of Chocolate Dipped Coconut Macaroons. They’re a holiday favorite!
Since Thanksgiving, we’ve been busy baking cookies, and I have to say these little Chocolate Dipped Coconut Macaroons are definitely our favorite so far. Of course, we have to taste test all these cookies for you! It is a sacrifice we make so we can describe them for you! If you love coconut, these macaroons will become your favorite too. And since my husband says, “It’s not dessert unless there is chocolate!” well I had to dip these little bites of yumminess into a little melted chocolate.
Decadent Treats for Everyone
Chocolate Dipped Coconut Macaroons are so simple to make that having kids help to make them is even more fun! There’s no need for a mixer or any special equipment so little hands measuring and mixing is totally doable. Adding the chocolate at the end really makes these coconut macaroons decadent but if you want to skip that part that’s ok, these will still taste incredible. Without a doubt, these cookies will outshine all of the other cookies on the treat table!
Other Recipes to Serve with Chocolate Dipped Coconut Macaroons
- Nutella Coconut Cream Mini Pies takes your love of coconut and chocolate in a pop-able pie direction! These delicious mini treats are also easy to make and just as fun to eat.
- Buttery Coconut Bars combines a few ingredients to make a coconut shortbread explosion of happiness!
Dry Ingredients: Dusting the sweetened coconut flakes with flour makes the cookie stick together but also helps coconut to not clump so that each coconut flake is evenly coated to form the perfect cookie. Salt is always a wonderful balancer in sweet dishes!
Wet Ingredients: Sweetened condensed milk and vanilla extract bring the moisture, and the additional flavors needed, to hold this sweet cookie together.
Chocolate: Buttery, melted chocolate chips are the perfect way to put the finishing touches on these coconut macaroons!
How to Make Chocolate Dipped Coconut Macaroons
STEP ONE: Preheat your oven to 350 degrees F. Mix together the flour, coconut, and salt in a large mixing bowl. Then stir in the sweetened condensed milk and vanilla.
STEP TWO: Use a cookie scoop to portion the macaroon mixture onto a lined baking sheet.
STEP THREE: Bake for 12-15 minutes, letting the coconut get nice and toasted. When the cookies are done, let them cool on a wire rack.
STEP FOUR: Melt the chocolate chips and butter in a medium bowl in the microwave at 30-second intervals until it is deliciously smooth. Let the chocolate cool a bit before using. Dip the bottom of each cookie in the melted chocolate and place it back onto a parchment paper-lined baking sheet. Refrigerate the cookies for about 30 minutes or until the chocolate is firm.
Tips for Success
- Make sure the coconut is well coated in flour and there are no solid clumps of coconut. Any clumps baked in the cookies will become chewy and throw off the delicious texture.
- Use parchment paper, a silpat or a well greased cookie sheet so the coconut macaroons don’t stick and you loose parts of the bottom of your cookie.
- Put your own special twist on these cookies! Dip the bottoms in chocolate or the side, heck, even the whole cookie! You might need more chocolate for that… You could also top these macaroons with almonds for an Almond Joy-like treat.
Can I use almond extract instead of vanilla extract?
Substituting almond extract for vanilla extract is a delicious swap and makes your coconut macaroon taste a bit more like an almond joy! As long as you stick to the same amount of extract in the recipe you can play with how much almond or vanilla extract you use.
Do I have to dip these in chocolate?
My heart says YES but the reality is no. These coconut macaroons are incredibly tasty even without the chocolate! But seriously ask yourself why you would skip the chocolate…
Looking to Add More Coconut Goodness?
- Coconut Cream Truffles
- Coconut Rum Hot Cocoa
- Toasted Coconut Poke Cake
- Buttery Coconut Bars
- Coconut Cream Pie
- Banana Coconut Bondt Cake
*This post originally published on 12/10/2014.
- 2/3 cup all-purpose flour
- 14 counes flaked sweetened coconut (about 5 cups)
- 1/4 teaspoon salt
- 14 ounces sweetened condensed milk
- 2 teaspoons vanilla extract
- 1/2 cup chocolate chips (semi-sweet or dark)
- 1 tablespoon unsalted butter
- Preheat your oven to 350 degrees F. Line a baking sheet with parchment paper or a silicone baking mat.
- In a large mixing bowl, stir together the flour, coconut, and salt. Slowly stir in the sweetened condensed milk and vanilla until all the coconut is evenly coated.
- Use a cookie scoop to drop 1-inch balls (about 1 TBSP) of macaroon dough onto the prepared cookie sheets.
- Bake for 12 to 15 minutes until the coconut is toasted. Remove and allow to cool completely on a wire rack.
- To a small bowl, add the chocolate chips and butter. Microwave for 30 seconds. Take out the bowl and stir the chocolate. Repeat until the chocolate is melted and smooth. Allow to cool to room temperature.
- Dip the bottom of each macaroon into the melted chocolate and then place them on a parchment paper-lined baking sheet. Refrigerate for about 20 to 30 minutes or until the chocolate is firm.