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Sunday Dinner with Diane: Chocolate Dipped Coconut Macaroons

Sunday Dinner with Diane: Chocolate Dipped Coconut Macaroons

Chocolate Dipped Coconut Macaroons

  

Chocolate-Dipped Coconut Macaroons: A Simple Yet Decadent Treat

If you’re looking for a dessert that’s both elegant and easy to make, these chocolate-dipped coconut macaroons are the answer. With their golden, crispy edges, chewy coconut center, and glossy chocolate finish, they strike the perfect balance of indulgence and simplicity.

Made with just a handful of ingredients—sweetened coconut, condensed milk, whipped egg whites, and a touch of vanilla—the result is anything but ordinary. The magic happens in the oven, where the coconut mixture transforms into golden, toasty perfection. And the final touch? A dip into melted semi-sweet chocolate that adds a rich, velvety layer to every bite.

Whether you’re preparing for a holiday gathering, gifting homemade treats, or just indulging your sweet tooth, these macaroons are sure to impress. Best of all, they’re naturally gluten-free, making them a versatile option for any occasion.

Ingredients


14 ounces sweetened flaked coconut
14 ounces sweetened condensed milk
1 teaspoon pure vanilla extract
2 extra-large egg whites (at room temperature)
1/4 teaspoon kosher salt
1 bag semi-sweet chocolate chips

Instructions

  1. Preheat the oven to 325°F (165°C). In a large bowl, mix the coconut, condensed milk, and vanilla extract until combined.
  2. In a separate bowl, whip the egg whites and salt with an electric mixer on high speed until medium-firm peaks form.
  3. Gently fold the whipped egg whites into the coconut mixture until incorporated.
  4. Drop the batter onto parchment-lined baking sheets using a 1 3/4-inch scoop or two teaspoons.
  5. Bake for 25-30 minutes, or until golden brown. Transfer the cookies to wire racks to cool completely.
  6. For chocolate dipping, melt the chocolate chips in the microwave in 30-second intervals, stirring until smooth. Dip the bottoms of the cooled macaroons into the chocolate, scraping off excess, and place them back onto the parchment paper. Allow the chocolate to set at room temperature for several hours before serving.

  

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