Chocolate Dipped Macaroons are not only delicious, they are surprisingly easy to make. You can whip up a batch of these bakery style Chocolate Dipped Macaroons at home in under an hour!
Macaroons are one of my favorite cookies, especially the chocolate dipped version. Whenever I find myself at a bakery, Chocolate Dipped Macaroons are usually my cookie of choice. The combination of coconut and chocolate is a classic one, and the texture is divine. Once I finally nailed down a great recipe for macaroons I had to take them to the next level and dip or drizzle them in chocolate.
What’s the difference between macaroons and macarons?
If you are confused as to what the difference is between macaroons and macarons, you aren’t alone! The names often get used interchangeably. Macaroons are the coconut cookie we have here, while macarons are the pretty little colorful sandwich style cookies made with almond flour. Similar names, very different cookies!
How do you make chocolate dipped macaroons?
Chocolate dipped macaroons are surprisingly easy to make. First, let’s start with the ingredients. The ingredients needed to make chocolate dipped macaroons are as follows:
- Sweetened Flake Coconut
- Sweetened Condensed Milk
- Vanilla Extract
- Egg Whites
- Semi-sweet or Dark Chocolate
Next, let’s go over how to make chocolate dipped macaroons. It just takes a few easy steps to make your chocolate dipped macaroons:
- Combine coconut, vanilla and sweetened condensed milk
- Beat egg whites and salt until soft peaks form
- Combine coconut mixture with egg white mixture
- Scoop onto baking sheet
- Bake and then cool
- Dip into chocolate
How hard is it to make macaroons?
Making macaroons is very easy, but there are two crucial steps to successfully making macaroons. The most common problem people have when making macaroons is having the macaroons stick to the pan. Until macaroons cool they are VERY sticky.
How To Keep Macaroons From Sticking To The Pan
- To prevent macaroons from sticking to the pan it is extremely important to use a silicone mat on your baking sheet. If you do not have a silicone baking mat, parchment paper that has been sprayed with non-stick cooking spray can be used. Parchment paper alone can still stick, so don’t skip the non-stick spray!
- Remove macaroons from the baking sheet as soon as they are removed from the oven. Do not allow macaroons to cool on the baking sheet. A thin and flexible spatula or turner works best as it allows you to easily get under the macaroon without smashing it.
- One added precaution you can take is to spray your wire cooling rack with non-stick cooking spray as well. This will assure that your macaroons won’t stick when you transfer them to the cooling rack. Once the macaroons have cooled, the problem with stickiness is behind you.
What kind of chocolate do you use when making macaroons?
Honestly you can use whichever type of chocolate you prefer to make your chocolate dipped macaroons. Dark chocolate is often used for dipping, but semi-sweet or even milk chocolate can be used as well. This is really a matter of taste.
Additionally, you don’t have to dip your macaroons into the chocolate. Drizzling chocolate onto the top of macaroons works great as well. In this post I’ve shared photos of the different ways you can add chocolate to your macaroons.
Now let’s make some chocolate dipped macaroons!
Chocolate Dipped Macaroons
Delicious Chocolate Dipped Macaroons are quick and easy to make. This macaroon recipe pairs the great flavors of coconut and chocolate together.
- 1 14 oz bag sweetened flaked coconut this is slightly more than 5 and 1/2 cups coconut
- 1 14 oz can sweetened condensed milk you will leave about 2 tbsp in the can
- 1 tsp vanilla extract
- 2 egg whites
- 1/2 tsp salt
- 12 oz chocolate chips
- Preheat oven to 325 degrees F.
In a medium size bowl, combine *almost* the entire can of sweetened condensed milk (leave about 2 tablespoons in the can) with coconut. Stir to combine. Add in vanilla and stir to combine then set aside.
- In a separate bowl combine egg whites and salt and beat until soft peaks form.
Gently fold egg whites into coconut mixture. Mix just until combined.
Scoop or spoon mixture, about two tablespoons, onto baking sheets that are covered with silicone baking mats or parchment paper sprayed with non-stick cooking spray.
- Bake for approximately 25 minutes or until starting to turn golden brown. Remove from oven, then immediately remove cookies from baking sheet and transfer to a wire rack to cool completely.
Once macaroons have cooled, melt chocolate chips according to package directions. Dip each macaroon into melted chocolate, then transfer to a baking sheet that is covered with a silicone baking mat or parchment paper. No non-stick spray is required for this. Allow chocolate to set up completely, typically taking 1-2 hours.
You do not need to specifically measure the sweetened condensed milk, just pour most of it into your bowl, leaving approximately 2 TBSP in the can.
Make sure to use a silicone baking mat (highly recommended) or if you don't have silicone baking mats, use parchment paper sprayed with non-stick cooking spray. The sweetened condensed milk makes these quite sticky!
Remove cookies from the baking sheets immediately after they come out the oven and transfer to a wire cooling rack. Spraying the wire cooling rack with non-stick cooking spray first is highly recommended.
Macaroons can be dipped into chocolate or chocolate can be drizzled over the tops.
Store covered, best eaten within 3-4 days.
More Chocolate and Coconut Recipes
If you love this combination of coconut and chocolate, here are a few more recipes you will enjoy:
- Chocolate Coconut Cake from Life, Love and Sugar
- Homemade Almond Joys from Barefeet In The Kitchen
- Caramel Magic Cookie Bars
- Chocolate Chip Treasure Cookies
Make sure to visit my Cookie Recipes page for links to all of my favorite cookie recipes!