Description
Deliciously chewy and sweet Chocolate Dipped Coconut Macaroons featuring a rich blend of sweetened condensed milk, egg whites, and vanilla, baked to golden perfection and dipped in smooth semi-sweet chocolate. These festive cookies offer a perfect balance of toasted coconut and chocolate indulgence.
Ingredients
Scale
Macaroon Mixture
- ⅔ cup sweetened condensed milk
- 1 egg white
- 1½ teaspoons vanilla extract
- ⅛ teaspoon kosher salt
- 4 cups sweetened shredded coconut
Chocolate Coating
- 6 ounces chocolate chips (semi-sweet, dark, or bittersweet)
Instructions
- Preheat Oven and Prepare Baking Sheets: Preheat the oven to 325°F (163°C). Line two baking sheets with parchment paper or Silpat mats to prevent sticking, and set them aside.
- Mix Wet Ingredients: In a large mixing bowl, combine the sweetened condensed milk, egg white, vanilla extract, and kosher salt. Stir well until the mixture is smooth and uniform.
- Add Coconut: Add the shredded sweetened coconut to the wet mixture. Stir thoroughly to ensure the coconut is evenly coated and distributed throughout the mixture.
- Scoop and Shape: Using a medium-sized scoop or two spoons, place approximately 2 tablespoons of the coconut mixture into mounds on the prepared baking sheets. Once all are scooped, use your hands to press each mound firmly into tight, compact shapes with a pointed peak on top.
- Bake: Place the baking sheets in the preheated oven and bake for 15 to 20 minutes. If baking two sheets simultaneously, rotate them halfway through baking to promote even browning. The macaroons are done when they are lightly browned and the coconut pieces are toasted.
- Cool on Sheets: Remove the baking sheets from the oven and let the macaroons cool for at least 5 minutes on the sheets, allowing them to firm up and set before handling.
- Transfer to Wire Rack: After initial cooling, transfer the macaroons to a wire rack to cool completely, ensuring they firm completely before chocolate dipping.
- Melt Chocolate: Place the chocolate chips in a small glass bowl. Microwave at 50% power in 30-second intervals, stirring after each, until the chocolate is smooth and fully melted.
- Dip in Chocolate: Line a baking sheet with fresh parchment or wax paper. Dip the bottom of each cooled macaroon into the melted chocolate, then place it on the lined baking sheet to set.
- Harden Chocolate: Chill the chocolate-dipped macaroons in the refrigerator until the chocolate is hard, or let them set at room temperature. Optionally, drizzle extra melted chocolate over the cookies for added decoration.
- Store: Store the finished macaroons in an airtight container in the refrigerator to keep them fresh and maintain texture.
Notes
- Chocolate Dipped Coconut Macaroons are a festive favorite especially loved during Christmas and holiday seasons.
- The combination of chewy coconut and rich chocolate gives these cookies a candy-like indulgence.
- You can customize the chocolate type based on your preference: semi-sweet, dark, or bittersweet.
- Pressing the coconut mounds firmly ensures they bake into tight, well-shaped cookies with a classic peak.
- For even baking when using two trays, remember to rotate trays halfway through cooking to achieve uniform browning.
Nutrition
- Serving Size: 1 macaroon
- Calories: 168 kcal
- Sugar: 16 g
- Sodium: 81 mg
- Fat: 9 g
- Saturated Fat: 7 g
- Unsaturated Fat: 2.2 g
- Trans Fat: 0.01 g
- Carbohydrates: 20 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 4 mg
