Chocolate Dipped Coconut Macaroons – A Chewy Winter Delight with Global Charm

When the chill of winter sets in and you crave something sweet and rich to enjoy with a cup of hot cocoa, these Chocolate Dipped Coconut Macaroons are the perfect solution. They’re deeply satisfying—chewy, toasted on the outside, soft on the inside, and finished with a layer of silky dark chocolate. I first made them one snowy December, inspired by a tin of French confections my grandmother used to bring out for the holidays. One bite, and I was hooked.

Why You’ll Love These Chocolate Dipped Coconut Macaroons

This timeless treat combines simplicity with decadence, making it perfect for festive winter gatherings or a quiet night in by the fireplace.

• 🍫 Rich and satisfying – sweet coconut meets deep chocolate
• ❄️ Ideal for winter – dense, chewy, and warming
• 🧁 Naturally gluten-free – made without flour
• 🕯 Minimal ingredients, maximum flavor
• ✨ Elegant enough for gifting or dessert platters

Whether you’re baking for Hanukkah, Christmas, or just to stock your cookie jar with something special, these macaroons fit the season beautifully.

Ingredients You’ll Need (Makes 10–12 macaroons)

For the macaroons:

• 3 cups sweetened shredded coconut
• 3/4 cup sweetened condensed milk
• 1 teaspoon pure vanilla extract
• 2 large egg whites
• 1/4 teaspoon salt

For dipping:

• 6 oz semi-sweet or dark chocolate, chopped
• Optional: 1 teaspoon coconut oil (for smoother chocolate)

Step-by-Step Instructions

1. Preheat & Prep

Preheat oven to 325°F (163°C). Line a baking sheet with parchment paper or a silicone baking mat.

2. Mix the Base

In a large mixing bowl, combine shredded coconut, sweetened condensed milk, and vanilla extract. Mix until evenly coated and sticky.

3. Whip the Egg Whites

In a separate bowl, use an electric mixer to beat the egg whites with salt until stiff peaks form. This adds lightness and helps bind the macaroons.

4. Fold & Shape

Gently fold the whipped egg whites into the coconut mixture using a spatula. Do not overmix.

Using a small cookie scoop or spoon, form 1.5-inch mounds and place them on the prepared baking sheet about 1 inch apart.

5. Bake

Bake for 22–25 minutes, or until the tops are lightly golden and the bottoms are browned. Let cool completely on the baking sheet.

6. Melt the Chocolate

Place chopped chocolate and optional coconut oil in a heatproof bowl over a saucepan of simmering water (double boiler method). Stir until smooth and glossy. Alternatively, microwave in 20-second intervals, stirring in between.

7. Dip and Set

Once macaroons are cool, dip the bottoms in melted chocolate and place them on a parchment-lined tray. Drizzle extra chocolate over the tops if desired.

Refrigerate for 15–20 minutes to set the chocolate.

Tips for the Best Chocolate Dipped Coconut Macaroons

• Use sweetened shredded coconut – unsweetened doesn’t bind as well and lacks richness.
• Don’t skip whipping the egg whites – this creates a light interior.
• Use a cookie scoop for uniform shape and even baking.
• Dip once the macaroons are cool to avoid melting or crumbling.
• Choose high-quality chocolate for the best flavor.

Variations & Substitutions

• Almond Joy twist: Add a toasted almond on top before baking.
• Orange zest: Mix 1 teaspoon of zest into the batter for citrus fragrance.
• Espresso chocolate: Add 1/2 teaspoon espresso powder to the chocolate.
• Vegan version: Use aquafaba (chickpea brine) in place of egg whites and a dairy-free sweetened condensed milk.
• Extra indulgent: Dip both the bottoms and drizzle over the tops.

Make-Ahead & Storage Tips

• Make-ahead: Prepare and refrigerate the unbaked batter 1 day in advance.
• Storage: Store baked macaroons in an airtight container at room temperature for 3–4 days or in the fridge for up to a week.
• Freezing: Freeze un-dipped macaroons for up to 2 months. Thaw and dip in chocolate when ready to serve.

Serving Suggestions

These Chocolate Dipped Coconut Macaroons are:

• A festive addition to holiday cookie trays
• Perfect with tea, coffee, or mulled wine
• A lovely edible gift—wrap in cellophane with a ribbon
• Ideal for dessert buffets or potlucks

Serve them slightly chilled for a firmer bite, or at room temp for softer centers.

FAQs

Are these the same as macarons?
Nope! Macaroons are coconut-based, chewy, and rustic. Macarons (with one “o”) are delicate French sandwich cookies made with almond flour.

Can I use unsweetened coconut?
You can, but it may result in drier, less sweet macaroons. Increase the condensed milk slightly if needed.

How do I make them extra crispy?
Bake a few extra minutes and cool completely on a wire rack for a crisper texture.

Can I skip the chocolate?
Absolutely. They’re delicious on their own, though the chocolate adds richness and a beautiful finish.

Conclusion

These Chocolate Dipped Coconut Macaroons bring warmth and elegance to your winter dessert spread. With just a few pantry ingredients and simple steps, you’ll have a batch of chewy, chocolate-kissed cookies that are as festive as they are indulgent.

Whether you’re honoring a French-Jewish tradition, baking for the holidays, or just treating yourself, this recipe promises comfort in every bite. Try them once, and they may become your seasonal favorite!

Don’t forget to share your creations—tag me on Instagram or leave a comment below. Happy baking!

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