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Chocolate Dipped Coconut Macaroons

Chocolate Dipped Coconut Macaroons! 5-ingredients and seriously delectable. These are the EASIEST cookie you will make. Fancy them up and dip them in creamy melted milk chocolate with zero regrets. These macaroons are created with your pantry essentials, either you already got it all in your home or you have to pick up 1-2 ingredients, that’s it!

The Blueberry Turnovers I shared yesterday, if you make those with the crème anglaise, or if you have some leftover egg whites that you just don’t know what to do with, these macaroons are perfect in that situation. I made that delicious custard and I was left with some leftover egg whites and was curious what I could make to use them up. That’s how these coconut macaroons were born. Simple, quick and yummy, what more could you ask for? Enjoy friends!

Chocolate Dipped Coconut Macaroons

Samantha Pickthall
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 12
Calories 227 kcal



  • 2 1/2 cups (200g) shredded coconut
  • 2/3 cup (150ml) sweetened condensed milk
  • 1 tsp vanilla bean extract
  • 1 large (40g) egg white


  • 100g milk chocolate block, broken into squares



  • Preheat oven to 180ºC (356ºF). Line a large baking tray with parchment paper. Set aside.
  • In a large mixing bowl, add coconut and pour over condensed milk and vanilla. Mix with a wooden spoon until well combined. Set aside.
  • In a small mixing bowl, add egg white and using a hand beater, whisk until soft peaks form, approx. 1 minute. NOTE: to test for soft peaks, finish whisking and raise the beaters up and the whipped egg whites should form a soft peak that holds it’s shape and then begins to fall back on itself.
  • Add whipped egg to coconut mixture. Gently fold through until well combined.
  • Using an ice-cream scoop or a tablespoon, scoop out approx. 2 tablespoons worth and place on lined tray. The ice-cream scoop with form them into a dome or form them into one using your hands if using a tablespoon.
  • Repeat with remaining mixture.
  • Bake for 18-20 minutes or until most are golden and slightly crispy on top.
  • Remove and cool on tray for 5 minutes.
  • Transfer to a wire rack to cool completely before dipping into the chocolate.


  • Prepare a double boiler with a heat proof mixing bowl over simmering water.
  • Add chocolate to the bowl and gently melt, stirring occasionally. Remove from heat once completely melted and smooth.
  • Pick up a macaroon and dip the base into the melted chocolate, swirling it around so the chocolate comes up the sides slightly, approx. 1-2cm. Pick up and allow excess chocolate to drip back into the bowl.
  • Place macaroon back upside down on wire rack, so the chocolate is facing up.
  • Repeat this method with remaining macaroons.
  • Allow chocolate to set at room temperature or place in the refrigerator until chocolate has set.
  • Serve and enjoy!


Store in an airtight container, refrigerated or in the pantry, for 1 week.


Calories: 227kcalCarbohydrates: 18gProtein: 3gFat: 16gSaturated Fat: 13gCholesterol: 5mgSodium: 34mgPotassium: 196mgFiber: 3gSugar: 15gVitamin A: 45IUVitamin C: 0.7mgCalcium: 55mgIron: 0.9mg
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