Chocolate Dipped Macaroons
You’ll adore this Chocolate Dipped Macaroons Recipe! These delightful coconut macaroons blend the tropical taste of coconut with rich, creamy milk chocolate, creating an irresistible combination. These macaroons are a guaranteed crowd-pleaser!
Chocolate Dipped Macaroons Recipe
Indulge in the simple elegance of chocolate dipped macaroons. With just five pantry-friendly ingredients, these macaroons are a testament to the beauty of minimalism in baking.
Shredded coconut, sweetened condensed milk, egg white, vanilla and milk chocolate are all that’s needed to bake easy macaroons.
These macaroons strike the perfect balance between chewy centers and crispy edges, all elegantly finished with a dip in luscious melted milk chocolate.
How to Make Chocolate Dipped Macaroons
A full and detailed recipe card is at the bottom of this post.
Combine Ingredients: In a mixing bowl, add the shredded coconut and pour over the condensed milk and vanilla. Mix with a wooden spoon until well combined. Set aside.
Whip Egg White: In a separate bowl, use an electric beater to beat the egg white to soft peaks, about 1 minute. To check for soft peaks, stop whisking and lift the beaters; the whipped egg whites should form a peak that stands briefly before softly curling over.
Fold Egg into Coconut: Gently incorporate the whipped egg into the coconut mixture.
Shape Macaroons: Scoop 2 tablespoons worth of the mixture onto the lined tray, forming dome shapes with either an ice-cream scoop or spoon.
Bake: Bake for 18-20 minutes until golden and crisp all over. Let them cool on the tray for 5 minutes, then move to a wire rack to cool completely.
Melt Chocolate: Melt chocolate in a double boiler, stirring until smooth.
Dip Macaroons: Dip each macaroon’s base into the chocolate, letting excess drip off, then set chocolate-side up on a rack.
Set: Let the chocolate harden at room temperature or chill in the fridge.
Expert Tips
- Measure your baking ingredients accurately: Check out my helpful guide on how to measure basic ingredients.
- Soft Peaks: The egg white should hold its shape briefly before softly folding over.
- Scooping: Use a spring-loaded ice cream scoop for evenly-sized macaroons.
- Chocolate Choices: Switch up the chocolate (milk, dark, or white) for variety.
Why are my macaroons flat?
Ensure not to overmix after adding the egg whites to keep the air intact and be sure to keep them domed on the baking sheet for baking.
Can I add chocolate chips to the macaroon mixture?
Absolutely, mix in chocolate chips with the coconut for an extra chocolatey bite.
How do I know when the macaroons are done?
They should be golden and slightly crisp all over. They should also peel away easily from the parchment paper.
Can I drizzle the milk chocolate over the macaroons instead of dipping them?
Yes, you can drizzle the melted milk chocolate over the macaroons instead of dipping them. This method is quicker and gives a decorative finish. Simply use a spoon to drizzle the chocolate back and forth over the macaroons, then let them set until the chocolate hardens.
Storage Instructions
Store: In an airtight container at room temperature for up to 5 days or refrigerate for up to 2 weeks.
To freeze: Ensure they’re completely cooled, then arrange them on a baking sheet and freeze until solid. Transfer to an airtight container and freeze for up to 3 months. For thawing, allow them to sit at room temperature for a few hours or refrigerate overnight.
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Chocolate Dipped Macaroons
Ingredients
Macaroons
- 2 1/2 cups unsweetened shredded coconut
- 2/3 cup sweetened condensed milk
- 1 tsp vanilla extract
- 1 large egg white
Milk Chocolate
- 100 g plain milk chocolate block, broken into squares
Instructions
Macaroons
- Preheat Oven: Heat your oven to 356ºF (180ºC). Line a baking sheet with parchment paper and set aside.
- Combine Ingredients: In a mixing bowl, add the shredded coconut and pour over the condensed milk and vanilla. Mix with a wooden spoon until well combined. Set aside.
- Whip Egg White: In a separate bowl, use an electric beater to beat the egg white to soft peaks, about 1 minute. To check for soft peaks, stop whisking and lift the beaters; the whipped egg whites should form a peak that stands briefly before softly curling over.
- Fold Egg into Coconut: Gently incorporate the whipped egg into the coconut mixture.
- Shape Macaroons: Scoop 2 tablespoons worth of the mixture onto the lined tray, forming dome shapes with either an ice-cream scoop or spoon.
- Bake: Bake for 18-20 minutes until golden and crisp all over. Let them cool on the tray for 5 minutes, then move to a wire rack to cool completely.
Milk Chocolate
- Melt Chocolate: Melt chocolate in a double boiler, stirring until smooth.
- Dip Macaroons: Dip each macaroon's base into the chocolate, letting excess drip off, then set chocolate-side up on a lined baking sheet or wire rack.
- Set: Let the chocolate harden at room temperature or chill in the fridge.
Notes
- Store: In an airtight container at room temperature for up to 5 days or refrigerate for up to 2 weeks.
- To freeze: ensure they’re completely cooled, then arrange them on a baking sheet and freeze until solid. Transfer to an airtight container and freeze for up to 3 months. For thawing, allow them to sit at room temperature for a few hours or refrigerate overnight.