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Chocolate Dipped Coconut Macaroons – Barefeet in the Kitchen


Always a hit when tucked inside boxes of Christmas sweets, chocolate dipped Coconut Macaroons are rich, sweet, chewy cookies that are almost candy-like.

coconut macaroons stacked on plate on wooden table

Coconut Macaroons with Chocolate

I like to use dark chocolate when making these, as the bittersweet chocolate balances the sweetness of the coconut, and the flavors work very well together.

I’ve made these macaroons at Christmastime for the past 15+ years. (In addition to making them for pretty much every other occasion too.) If you love coconut anywhere near as much as we do, you will fall in love with these cookies.

How To Make Coconut Macaroons

There are a few different ways to make macaroons and I’ve tried plenty of them. Many of the macaroon recipes that I’ve seen require beating the egg whites before adding them to the mixture. I’ve tried this method myself.

In the end, I don’t find it makes enough of a difference to justify the extra effort. They will turn out just a tiny bit lighter, but like I said, for me? Part of the fun in macaroons is in how simple they are to make.

All you need to do is dump all of the ingredients in a bowl, give it a quick stir with a spoon, and scoop them out onto a tray. Easy peasy and you’ll be enjoying the macaroons before you know it.

coconut macaroons on parchment

Chocolate Dipped Coconut Macaroons

You’ll need the following ingredients to make this recipe:

  • sweetened condensed milk
  • egg white
  • vanilla extract
  • kosher salt
  • sweetened shredded coconut
  • semi-sweet, dark, or bittersweet chocolate chips
parchment lined baking sheet with macaroons on it

Coconut Macaroon Recipe

Preheat the oven to 325°F. Line two baking sheets with parchment paper or silpat mats and set aside.

Combine the condensed milk, egg white, vanilla, and salt in a large mixing bowl. Stir to combine. Add the coconut and stir again to mix throughout.

With a medium-sized scoop or a couple of spoons, scoop about 2 tablespoons of the coconut mixture into mounds on the baking sheets.

After everything has been scooped onto the baking sheets, use your hands to press each mound firmly into tight shapes with a peak at the top.

Bake for 15-20 minutes, until lightly browned with toasted coconut pieces on each one. (If you are baking both sheets at the same time, rotate the trays halfway through the baking time.)

Remove from the oven and cool for at least 5 minutes on the baking sheets. The cookies should be firm and set. Transfer to a wire rack to finish cooling.

close up of chocolate coating on macaroon

Chocolate Dipped Macaroons

After the macaroons have cooled completely, place the chocolate in a small glass bowl. Microwave the chocolate at 50% power, stirring every 30 seconds.

When it is smooth and completely melted, lay out a fresh sheet of parchment or wax paper on a baking sheet. Dip the bottom of each cookie in the chocolate and then place the dipped cookies on the paper to dry.

Place the finished cookies in the refrigerator to harden or allow them to harden at room temperature. You can drizzle the cookies with extra chocolate if desired. Store the macaroons in an airtight container in the refrigerator.

melted chocolate in bowl next to tray of macaroons

Can You Freeze Coconut Macaroons?

Yes! These cookies freeze perfectly. Tuck them into freezer-safe ziplocs and remove as much air as possible. Alternatively, you can store them in an airtight container.

I’ve frozen them for up to two months at a time and they taste the same as fresh each time. Simply thaw at room temperature for about an hour before serving.

stacked coconut macaroons on plate with linen in background

Are Coconut Macaroons Gluten Free?

Yes! Coconut Macaroons are gluten-free. You can check out all of our Gluten Free Dessert Recipes HERE. I’m a big fan of gluten free desserts that require no special ingredients.

Old Fashioned 3 Ingredient Peanut Butter Cookies are also naturally dairy free. These are some of the easiest cookies you’ll ever make and packed with incredible peanut butter taste.

Coconut Lover’s Oatmeal Cookies are naturally gluten free and some of the very best oatmeal cookies I’ve ever tasted. And these Flourless Chocolate Brownie Cookies are another gluten-free and dairy-free rich chocolatey treat. No flour is needed.

Grandmother’s Monster Cookies and Monster Cookie Bars are two more recipes I’ve been making my whole life. Both of these are long-time favorites that everyone enjoys.

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Servings: 20

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  • Preheat the oven to 325°F. Line two baking sheets with parchment paper or silpat mats and set aside. Combine the condensed milk, egg white, vanilla, and salt in a large mixing bowl. Stir to combine. Add the coconut and stir again to mix throughout.

  • With a medium-sized scoop or a couple of spoons, scoop about 2 tablespoons of the coconut mixture into mounds on the baking sheets. After everything has been scooped onto the baking sheets, use your hands to press each mound firmly into tight shapes with a peak at the top.

  • Bake for 15-20 minutes, until lightly browned with toasted coconut pieces on each one. (If you are baking both sheets at the same time, rotate the trays halfway through the baking time.) Remove from the oven and cool for at least 5 minutes on the baking sheets. The cookies should be firm and set. Transfer to a wire rack to finish cooling.

  • When the macaroons have cooled completely, place the chocolate in a small glass bowl. Microwave the chocolate at 50% power, stirring every 30 seconds. When it is smooth and completely melted, lay out a fresh sheet of parchment or wax paper on a baking sheet. Dip the bottom of each cookie in the chocolate and then place the dipped cookies on the paper to dry.

  • Place the finished cookies in the refrigerator to harden or allow them to harden at room temperature. You can drizzle the cookies with extra chocolate if desired. Store the macaroons in an airtight container in the refrigerator.

Calories: 168kcal · Carbohydrates: 20g · Protein: 2g · Fat: 9g · Saturated Fat: 7g · Polyunsaturated Fat: 0.2g · Monounsaturated Fat: 2g · Trans Fat: 0.01g · Cholesterol: 4mg · Sodium: 81mg · Potassium: 159mg · Fiber: 2g · Sugar: 16g · Vitamin A: 35IU · Vitamin C: 0.3mg · Calcium: 40mg · Iron: 1mg

{originally published 12/5/12 – recipe notes and photos updated 3/27/24}

recipe from and with thanks to Two Peas And Their Pod

Coconut Macaroons dipped in chocolate

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