These little beauties are chewy, gooey bites of coconut wading in a pool of chocolate. Chocolate Dipped Coconut Macaroons taste just like your favorite coconut/chocolate candy bar and ANYONE can make them in minutes with just a few pantry ingredients! Whip a batch of these up for your Christmas party or to send in a care package! Or better yet, make them and put them on a pretty little plate and pour a cup of coffee and indulge a bit. We all need that little moment now and again, don’t we? And don’t worry if they don’t look perfect — mine sure don’t because I’m totally going for flavor over fancy here. And I think they still look drool-worthy, don’t you?
Here’s how you make them! First, preheat your oven to 350 degrees and line baking sheets with parchment paper.
In your mixing bowl, mix the following ingredients:
2/3 c. flour
5 1/2 c. sweetened coconut flakes
1/4 tsp. salt
1 – 14 oz. can sweetened condensed milk
2 tsp. vanilla
Mix all ingredients well. Use a small ice cream scoop or a spoon will work just fine to form rounded balls measuring about 2 Tablespoons. Bake for 12-15 minutes* watching closely until you start to see the coconut get a little bit of browned edges. Remove from the oven and let cool completely.
*While your cookies are in the oven, your going to melt your chocolate for dipping! In a double boiler (I use a glass bowl over a pot of water with about 3 inches of boiling water in the bottom), add 3/4 cup of semisweet chocolate chips and 1 T. coconut oil. The coconut oil helps the chocolate to harden much the same as melting chocolate does, but without mystery ingredients. ;o) Stay close to the chocolate, stirring constantly, and remove it from the heat just before the chips are completely melted and stir until fully melted.
Carefully lift each cookie and quickly dip it into the warm chocolate and place back onto the parchment. Refrigerate until the chocolate hardens fully. Use a spatula to lift the cookies and their beautiful chocolate onto your serving platter.
- ⅔ c. flour
- 5½ c. sweetened coconut flakes
- ¼ tsp. salt
- 1 - 14 oz. can sweetened condensed milk
- 2 tsp. vanilla
- ¾ cup semisweet chocolate chips
- 1 T. coconut oil
- Preheat oven to 350 degrees.
- Line cookie sheets with parchment paper.
- In a mixing bowl, mix all ingredients well.
- Use a small ice cream scoop or a spoon will work just fine to form rounded balls measuring about 2 Tablespoons.
- Bake for 12-15 minutes* watching closely until you start to see the coconut get a little bit of browned edges.
- Remove from the oven and let cool completely.
- *While your cookies are in the oven, your going to melt your chocolate for dipping! In a double boiler add ¾ cup of semisweet chocolate chips and 1 T. coconut oil. Stay close to the chocolate, stirring constantly, and remove it from the heat just before the chips are completely melted and stir until fully melted.
- Carefully lift each cookie and quickly dip it into the warm chocolate and place back onto the parchment. Refrigerate until the chocolate hardens fully. Use a spatula to lift the cookies and their beautiful chocolate onto your serving platter.
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