Chocolate-Dipped Coconut Macaroons

4.5
(59)

Even first-time cookie makers can pull off super moist, tender, chewy macaroons. Using sweetened condensed milk streamlines the operation and produces a very nice texture. Simple to make and easy to transport, these are the ultimate cookies to bring to any potluck. Just stick an almond inside each macaroon if you want to relive that chocolate-coated coconut-filled candy bar of your childhood.

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Prep Time:
20 mins
Cook Time:
20 mins
Additional Time:
25 mins
Total Time:
1 hrs 5 mins
Servings:
24
Yield:
24 macaroons

Ingredients

  • ¾ cup sweetened condensed milk

  • ¼ teaspoon almond extract

  • 1 ½ teaspoons vanilla extract

  • ¼ teaspoon fine salt

  • 1 large egg white

  • 3 cups shredded unsweetened coconut

  • 1 (4 ounce) bar semisweet chocolate, chopped, or to taste

Directions

  1. Preheat the oven to 350 degrees F (175 degrees C).

  2. Combine condensed milk, almond extract, vanilla extract, salt, and egg white in a bowl. Whisk until thoroughly combined. Add about 2 1/3 cups shredded coconut. Mix with a spatula until mixture is sticky and holds together. Form into balls using a sorbet scoop.

  3. Roll balls in remaining coconut. Space macaroons evenly onto a silicone-lined baking sheet.

  4. Bake in the preheated oven until golden, about 20 minutes. Let cool to room temperature, at least 20 minutes.

  5. Meanwhile, place 3/4 of the chocolate in top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Remove from heat and stir in the rest of the chocolate until it melts.

  6. Dip the base of each cooled macaroon about 1/8 inch into the chocolate. Place cookies, chocolate-side down, on parchment paper. Let chocolate harden completely.

    close up view of Chocolate-Dipped Coconut Macaroons on a white platter
    Chef John

Chef's Notes:

You can use sweetened coconut flakes, but the condensed milk is already very sweet.

Regarding the chocolate dip, you can just melt and use any kind you like, but for that extra professional touch, I suggest tempering the chocolate before you dip.

Rolling macaroons in additional coconut is optional.

Please note differences in ingredient amounts when following the magazine version of this recipe.

Nutrition Facts (per serving)

133 Calories
10g Fat
11g Carbs
2g Protein
Nutrition Facts
Servings Per Recipe 24
Calories 133
% Daily Value *
Total Fat 10g 13%
Saturated Fat 8g 40%
Cholesterol 3mg 1%
Sodium 43mg 2%
Total Carbohydrate 11g 4%
Dietary Fiber 2g 8%
Total Sugars 9g
Protein 2g
Vitamin C 0mg 2%
Calcium 30mg 2%
Iron 1mg 3%
Potassium 101mg 2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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