chocolate dipped macaroons recipe

Written ByJenny Smyth Posted on
chocolate dipped macaroons recipe
Jump to Recipe Jump to Video Print Recipe

The Best chocolate dipped macaroons recipe

I’ve been making chocolate dipped macaroons for years, and they’re always a hit with my family. I love the combination of the crunchy cookie exterior and the chewy coconut center, all wrapped up in a rich, velvety chocolate coating.

My kids adore helping me make these, and they’re a great way to get them involved in the kitchen. One of the things I love about this recipe is how easy it is to customize – you can add nuts or sprinkles or even use different types of chocolate for a unique flavor.

Plus, they’re surprisingly easy to make, despite their elegant appearance. I like to serve them at family gatherings and parties, and they’re always a crowd-pleaser.

But what really sets these macaroons apart is the technique behind making them. The key is to make sure your coconut is finely chopped so that it distributes evenly throughout the dough.

I also like to use unsweetened shredded coconut to avoid adding extra sugar. By doing so, you’ll end up with a more balanced flavor that’s not too sweet or overpowering.

Another important step is to chill the dough before rolling out the cookies – this helps them keep their shape and prevents them from spreading too much during baking. With these tips in mind, you’ll be well on your way to creating delicious chocolate dipped macaroons that are sure to impress anyone who tries them.

Chocolate Dipped Macaroons

Chocolate Dipped Macaroons

4.8 from 962 votes

These coconut macaroons are crisp on the outside and chewy on the inside, dipped in rich dark chocolate for an elegant finish. Perfect for a quick dessert or holiday treat.

Prep Time15 mins
Cook Time15 mins
Resting Time0 mins
Total Time30 mins
Servings: 24Cuisine: InternationalCalories: 150 kcal

🥘Ingredients

For the Macaroons

3 cups sweetened shredded coconut
2/3 cup sweetened condensed milk
1 teaspoon vanilla extract
1/4 teaspoon salt
2 large egg whites, room temperature

For the Chocolate Dip

6 ounces dark chocolate (70% cocoa), chopped
1 tablespoon coconut oil

👨‍🍳Directions

1Preheat the oven to 325°F (160°C).
2Line a baking sheet with parchment paper to prevent sticking.
3In a large bowl, combine the shredded coconut, sweetened condensed milk, vanilla extract, and salt.
4Stir until the coconut is evenly coated and the mixture holds together when pressed.
5In a separate clean bowl, beat the egg whites with an electric mixer on high speed until stiff peaks form, about 2 to 3 minutes.
6Gently fold the beaten egg whites into the coconut mixture until just combined, being careful not to deflate the whites.
7Using a small cookie scoop or spoon, drop rounded tablespoons of the mixture onto the prepared baking sheet, spacing them about 1 inch apart.
8Bake for 15 to 18 minutes until the macaroons are golden brown on the edges and firm to the touch.
9Remove the baking sheet from the oven and let the macaroons cool on the sheet for 5 minutes, then transfer them to a wire rack to cool completely, about 15 minutes.
10Place the chopped dark chocolate and coconut oil in a microwave-safe bowl.
11Microwave in 30-second intervals, stirring after each, until the chocolate is fully melted and smooth, about 1 to 2 minutes total.
12Dip the bottom of each cooled macaroon into the melted chocolate, letting any excess drip off.
13Place the dipped macaroons on a parchment-lined baking sheet and refrigerate for 10 minutes until the chocolate is set.

🔧Equipment

Large mixing bowl
Electric mixer or whisk
Baking sheet
Parchment paper
Small cookie scoop or spoon
Microwave-safe bowl
Wire rack

📊Nutrition Facts (per serving)

🔥Calories: 150 kcal🧈Total Fat: 9g💛Saturated Fat: 7g❤️Cholesterol: 5mg🧂Sodium: 55mg🌾Total Carbs: 17g🥦Dietary Fiber: 2g🍬Sugars: 14g🥩Protein: 2g

📝Notes

For a dairy-free version, use dairy-free condensed milk and chocolate. Store macaroons in an airtight container at room temperature for up to 5 days.

Watch Video Of How Chocolate Dipped Macaroons Works

These chocolate dipped macaroons are always a good idea for any occasion. They are easy to make, look beautiful on a dessert tray, and please both kids and adults.

For storage, keep them in a cool place in an airtight container, and they will stay fresh for up to a week. If you want to reheat them, pop them in a 300 degree oven for a few minutes to crisp up the coconut.

Serve them alongside fresh fruit or a cup of coffee, and they will be the star of your family gathering.

❓ Frequently Asked Questions About Chocolate Dipped Macaroons

1.

Q: What type of chocolate should I use for dipping?
A: For best results, use high-quality dark chocolate with at least 70% cocoa solids. This will give your macaroons a rich, intense flavor that pairs perfectly with the coconut and cookie.

2.

Q: Can I substitute chopped nuts for some of the coconut?
A: Yes, you can definitely add some chopped nuts like almonds or pecans to give your macaroons added texture and flavor. Just be sure to adjust the amount according to your preference.

3.

Q: How do I store leftover macaroons?
A: Store leftover macaroons in an airtight container at room temperature for up to 5 days or in the refrigerator for up to 2 weeks. If you plan on storing them for longer than that, consider freezing them – simply place the frozen cookies in a single layer on a baking sheet and thaw at room temperature when ready.

4.

Q: Can I make these macaroons ahead of time and assemble just before serving?
A: Absolutely! You can prepare the dough up to 24 hours in advance and store it in an airtight container until ready to roll out and bake.

5.

Q: Do I need any special equipment for dipping the macaroons?
A: No special equipment required – just use a fork or dipping tool to help coat each cookie evenly with melted chocolate.

Similar Posts