Chocolate-Dipped Coconut Macaroons: An Easy Family Treat with Extra Comfort
Chewy, golden coconut macaroons topped with a smooth chocolate finish make for a nostalgic, budget-friendly dessert. Made with just a few ingredients, these macaroons offer a tender bite and comforting sweetness perfect for sharing with family.
Ingredients
- 14 ounces (396g) sweetened coconut flakes
- 14-ounce (396g) can sweetened condensed milk
- 2 egg whites, whipped to stiff peaks
- 1/8 tsp salt
- 1 tsp (5 ml) vanilla extract
- 2 cups (340g) semi-sweet chocolate chips
Instructions
- Preheat oven to 325°F
- Line a baking sheet with parchment paper or a Silpat mat
- In a bowl, mix coconut flakes, sweetened condensed milk, salt, and vanilla extract until thick and creamy
- Whip egg whites until stiff peaks form
- Gently fold whipped egg whites into the coconut mixture in thirds
- Form macaroon mixture into flattened mounds on the prepared baking sheet
- Bake for 12–15 minutes until edges are golden
- Let cool completely
- Melt chocolate chips in a microwave-safe bowl until smooth
- Dip cooled macaroons in melted chocolate, shaking off excess
- Place on parchment paper to set chocolate before serving
Notes
Use sweetened coconut for optimal flavor and texture
Macaroons freeze well store in airtight containers for up to 3 months
Replace egg whites with aquafaba (chickpea water) for a vegan version
Allow dipped macaroons to rest at room temperature before serving
Macaroons freeze well store in airtight containers for up to 3 months
Replace egg whites with aquafaba (chickpea water) for a vegan version
Allow dipped macaroons to rest at room temperature before serving
Nutrition
Serving: 1gCalories: 180kcalCarbohydrates: 23gProtein: 1gFat: 8gSaturated Fat: 6gCholesterol: 5mgSodium: 200mgSugar: 14g
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