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Chocolate Dipped Coconut Macaroons Simple and Sweet

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- 2 ¾ cups sweetened shredded coconut - ⅓ cup granulated sugar - 2 large egg whites - 1 teaspoon pure vanilla extract - ½ teaspoon almond extract - ¼ teaspoon salt - 6 ounces semi-sweet chocolate chips - 1 tablespoon coconut oil If you don’t have sweetened shredded coconut, try unsweetened coconut. You can add more sugar for sweetness. If you need a vegan option, replace egg whites with aquafaba. This is the liquid from canned chickpeas. You can use vanilla-flavored almond milk instead of vanilla extract. If you want a different flavor, try using hazelnut or peppermint extract. Always choose fresh and high-quality coconut. Look for shredded coconut that is plump and soft. The sugar should be fine and white. For chocolate, use semi-sweet chips with a good cocoa content. This gives a rich flavor. When buying extracts, pick pure versions for the best taste. Always check the expiry dates on all ingredients. Fresh ingredients make the best macaroons! {{ingredient_image_1}} To make chocolate dipped coconut macaroons, you need to start by gathering your ingredients. You will need sweetened shredded coconut, sugar, egg whites, vanilla, almond extract, and salt. For the chocolate, grab semi-sweet chocolate chips and coconut oil. Preheat your oven to 325°F (160°C) and line a baking sheet with parchment paper. This will help the macaroons not stick. In a big bowl, mix the shredded coconut, sugar, egg whites, vanilla, almond extract, and salt. Stir until everything is well combined. You want the coconut to be coated evenly. Next, take small amounts of the mixture and form mounds. You can use your hands or a cookie scoop for this. Place each mound on the baking sheet, leaving space between them. Bake for about 20 to 25 minutes until the edges are golden brown. Watch them closely so they don’t get too dark. Once baked, take them out and let them cool completely on the sheet. While the macaroons cool, it’s time to melt the chocolate. In a microwave-safe bowl, combine the chocolate chips and coconut oil. Heat in 30-second bursts, stirring in between, until smooth. Once the macaroons are cool, dip the bottoms into the melted chocolate. Let the extra chocolate drip off before placing them back on the parchment. If you like, sprinkle some extra shredded coconut on top before the chocolate sets. Finally, put the macaroons in the fridge for about 30 minutes to let the chocolate harden. Enjoy your sweet treats! To get the best texture, you want your macaroons to be chewy and soft inside. Use sweetened shredded coconut for that perfect bite. When mixing, make sure the egg whites are well beaten. This helps to bind the mixture. Form the mounds tightly. If they are loose, they may fall apart while baking. Bake until the edges are golden brown, but watch them closely. Overbaking can make them dry. Store your macaroons in an airtight container. This keeps them fresh and moist. If you want to keep them longer, place parchment paper between layers. This prevents sticking. Keep the container in a cool, dry place. For longer storage, you can freeze them. Just ensure they are wrapped well to avoid freezer burn. For a beautiful display, arrange the macaroons on a colorful plate. Drizzle extra melted chocolate over them for a fancy touch. You can also sprinkle toasted coconut flakes on top. This adds texture and looks inviting. For special occasions, place each macaroon in a small cupcake liner. This adds a nice touch and makes serving easy. Pro Tips Use Fresh Coconut: For a more intense coconut flavor, consider using fresh shredded coconut instead of sweetened. Just be sure to adjust the sugar accordingly. Let Them Cool Completely: Allow the macaroons to cool fully before dipping them in chocolate to prevent the chocolate from melting. Experiment with Flavors: Feel free to add different extracts like coconut or orange for a unique twist on the traditional flavor. Store Properly: Keep the dipped macaroons in an airtight container in the refrigerator to maintain freshness and texture. {{image_2}} You can make these macaroons vegan easily. Just swap out the egg whites. Use a flaxseed mixture instead. To make the flax mixture, mix 1 tablespoon of ground flaxseed with 2.5 tablespoons of water. Let it sit for about five minutes until it thickens. This will help bind your coconut together. The rest of the recipe stays the same. You’ll still get a sweet, chewy treat! Good news! These macaroons are already gluten-free, thanks to shredded coconut. Just ensure your chocolate chips are also gluten-free. Many brands offer gluten-free options, so check the label. This way, all your friends can enjoy them, even those with gluten issues. Want to mix it up? You can add fun flavors to your macaroons. Try adding a few drops of mint extract for a minty twist. You can also add orange zest for a citrusy kick. Just a teaspoon of either will do. It’s a simple way to create your unique treat. Feel free to get creative and experiment with other flavors you love! To keep your chocolate dipped coconut macaroons fresh, store them in an airtight container. Place parchment paper between layers to prevent sticking. This helps maintain their shape and taste. Keep them in a cool, dry spot away from sunlight. A kitchen pantry works well for this. Avoid storing them in a humid area, as moisture can ruin their texture. Freezing macaroons is simple and effective. First, let the macaroons cool completely. Then, place them on a baking sheet in a single layer. Freeze them for about an hour until firm. Once solid, move them to a freezer-safe bag. Remove as much air as possible before sealing. You can keep them in the freezer for up to three months. When ready to enjoy, thaw them in the fridge overnight. Chocolate dipped macaroons can last up to one week when stored properly. If you freeze them, they can stay fresh for three months. Keep an eye on any signs of spoilage, such as off smells or changes in texture. Enjoy them within these time frames for the best taste and quality. Yes, you can use unsweetened coconut for macaroons. However, the taste will be less sweet. If you choose unsweetened coconut, you might want to add a bit more sugar to balance the flavor. For every cup of unsweetened coconut, I suggest adding an extra tablespoon of sugar. This small tweak will help keep the sweet profile you want in these treats. If your macaroons turn out dry, don’t worry! You can fix them. First, brush them with a little milk or water to add moisture. You can also place them in an airtight container with a slice of bread. The bread will help add moisture over time. Make sure to check them after a day. This method works well to keep your macaroons soft and delicious. To melt chocolate for dipping, I recommend using a microwave or a double boiler. If you use the microwave, place the chocolate chips and coconut oil in a bowl. Heat them in 30-second bursts, stirring in between. This method prevents burning. If you prefer a double boiler, fill a pot with water and bring it to a simmer. Then, place a heat-safe bowl on top and stir until melted. Both methods work well, but the microwave is faster! This blog post shared key tips for making perfect chocolate dipped macaroons. You learned about choosing quality ingredients and easy substitutes. The step-by-step process guides you through baking and cooling. We explored ways to achieve the best texture and safe storage. Plus, I offered fun variations to try, like vegan options and new flavors. Now, you’re ready to make delicious macaroons that impress everyone. Enjoy the baking journey!

WANT TO SAVE THIS RECIPE?

Craving a sweet treat that’s easy to make? Look no further! My Chocolate Dipped Coconut Macaroons are simple, tasty, and sure to impress. With just a few ingredients, you’ll create a crunchy, chewy, and chocolatey delight. I’ll guide you through each step, from selecting quality ingredients to perfecting your batch. Let’s dive in and make these delightful treats together!

Why I Love This Recipe

  1. Delicious Flavor Combination: The blend of coconut and chocolate creates a rich, indulgent taste that is hard to resist.
  2. Easy to Make: This recipe requires minimal ingredients and is straightforward, making it perfect for bakers of all levels.
  3. Perfect for Any Occasion: These macaroons are great for parties, holidays, or just a sweet treat at home.
  4. Customizable: You can easily adjust the flavors or toppings to suit your preferences, adding a personal touch.

Ingredients

List of Ingredients

– 2 ¾ cups sweetened shredded coconut

– ⅓ cup granulated sugar

– 2 large egg whites

– 1 teaspoon pure vanilla extract

– ½ teaspoon almond extract

– ¼ teaspoon salt

– 6 ounces semi-sweet chocolate chips

– 1 tablespoon coconut oil

Ingredient Substitutes

If you don’t have sweetened shredded coconut, try unsweetened coconut. You can add more sugar for sweetness. If you need a vegan option, replace egg whites with aquafaba. This is the liquid from canned chickpeas. You can use vanilla-flavored almond milk instead of vanilla extract. If you want a different flavor, try using hazelnut or peppermint extract.

Tips for Selecting Quality Ingredients

Always choose fresh and high-quality coconut. Look for shredded coconut that is plump and soft. The sugar should be fine and white. For chocolate, use semi-sweet chips with a good cocoa content. This gives a rich flavor. When buying extracts, pick pure versions for the best taste. Always check the expiry dates on all ingredients. Fresh ingredients make the best macaroons!

Step-by-Step Instructions

Preparation Overview

To make chocolate dipped coconut macaroons, you need to start by gathering your ingredients. You will need sweetened shredded coconut, sugar, egg whites, vanilla, almond extract, and salt. For the chocolate, grab semi-sweet chocolate chips and coconut oil. Preheat your oven to 325°F (160°C) and line a baking sheet with parchment paper. This will help the macaroons not stick.

Detailed Baking Process

In a big bowl, mix the shredded coconut, sugar, egg whites, vanilla, almond extract, and salt. Stir until everything is well combined. You want the coconut to be coated evenly. Next, take small amounts of the mixture and form mounds. You can use your hands or a cookie scoop for this. Place each mound on the baking sheet, leaving space between them. Bake for about 20 to 25 minutes until the edges are golden brown. Watch them closely so they don’t get too dark. Once baked, take them out and let them cool completely on the sheet.

Cooling and Chocolate Dipping

While the macaroons cool, it’s time to melt the chocolate. In a microwave-safe bowl, combine the chocolate chips and coconut oil. Heat in 30-second bursts, stirring in between, until smooth. Once the macaroons are cool, dip the bottoms into the melted chocolate. Let the extra chocolate drip off before placing them back on the parchment. If you like, sprinkle some extra shredded coconut on top before the chocolate sets. Finally, put the macaroons in the fridge for about 30 minutes to let the chocolate harden. Enjoy your sweet treats!

Tips & Tricks

Perfecting the Texture

To get the best texture, you want your macaroons to be chewy and soft inside. Use sweetened shredded coconut for that perfect bite. When mixing, make sure the egg whites are well beaten. This helps to bind the mixture. Form the mounds tightly. If they are loose, they may fall apart while baking. Bake until the edges are golden brown, but watch them closely. Overbaking can make them dry.

Storing Macaroons Safely

Store your macaroons in an airtight container. This keeps them fresh and moist. If you want to keep them longer, place parchment paper between layers. This prevents sticking. Keep the container in a cool, dry place. For longer storage, you can freeze them. Just ensure they are wrapped well to avoid freezer burn.

Presentation Ideas

For a beautiful display, arrange the macaroons on a colorful plate. Drizzle extra melted chocolate over them for a fancy touch. You can also sprinkle toasted coconut flakes on top. This adds texture and looks inviting. For special occasions, place each macaroon in a small cupcake liner. This adds a nice touch and makes serving easy.

Pro Tips

  1. Use Fresh Coconut: For a more intense coconut flavor, consider using fresh shredded coconut instead of sweetened. Just be sure to adjust the sugar accordingly.
  2. Let Them Cool Completely: Allow the macaroons to cool fully before dipping them in chocolate to prevent the chocolate from melting.
  3. Experiment with Flavors: Feel free to add different extracts like coconut or orange for a unique twist on the traditional flavor.
  4. Store Properly: Keep the dipped macaroons in an airtight container in the refrigerator to maintain freshness and texture.

Variations

Vegan Chocolate Dipped Macaroons

You can make these macaroons vegan easily. Just swap out the egg whites. Use a flaxseed mixture instead. To make the flax mixture, mix 1 tablespoon of ground flaxseed with 2.5 tablespoons of water. Let it sit for about five minutes until it thickens. This will help bind your coconut together. The rest of the recipe stays the same. You’ll still get a sweet, chewy treat!

Gluten-Free Options

Good news! These macaroons are already gluten-free, thanks to shredded coconut. Just ensure your chocolate chips are also gluten-free. Many brands offer gluten-free options, so check the label. This way, all your friends can enjoy them, even those with gluten issues.

Flavor Variations

Want to mix it up? You can add fun flavors to your macaroons. Try adding a few drops of mint extract for a minty twist. You can also add orange zest for a citrusy kick. Just a teaspoon of either will do. It’s a simple way to create your unique treat. Feel free to get creative and experiment with other flavors you love!

Storage Info

Best Storage Practices

To keep your chocolate dipped coconut macaroons fresh, store them in an airtight container. Place parchment paper between layers to prevent sticking. This helps maintain their shape and taste. Keep them in a cool, dry spot away from sunlight. A kitchen pantry works well for this. Avoid storing them in a humid area, as moisture can ruin their texture.

How to Freeze Macaroons

Freezing macaroons is simple and effective. First, let the macaroons cool completely. Then, place them on a baking sheet in a single layer. Freeze them for about an hour until firm. Once solid, move them to a freezer-safe bag. Remove as much air as possible before sealing. You can keep them in the freezer for up to three months. When ready to enjoy, thaw them in the fridge overnight.

Shelf Life of Chocolate Dipped Macaroons

Chocolate dipped macaroons can last up to one week when stored properly. If you freeze them, they can stay fresh for three months. Keep an eye on any signs of spoilage, such as off smells or changes in texture. Enjoy them within these time frames for the best taste and quality.

FAQs

Can I use unsweetened coconut for macaroons?

Yes, you can use unsweetened coconut for macaroons. However, the taste will be less sweet. If you choose unsweetened coconut, you might want to add a bit more sugar to balance the flavor. For every cup of unsweetened coconut, I suggest adding an extra tablespoon of sugar. This small tweak will help keep the sweet profile you want in these treats.

How do I fix dry macaroons?

If your macaroons turn out dry, don’t worry! You can fix them. First, brush them with a little milk or water to add moisture. You can also place them in an airtight container with a slice of bread. The bread will help add moisture over time. Make sure to check them after a day. This method works well to keep your macaroons soft and delicious.

What’s the best way to melt chocolate for dipping?

To melt chocolate for dipping, I recommend using a microwave or a double boiler. If you use the microwave, place the chocolate chips and coconut oil in a bowl. Heat them in 30-second bursts, stirring in between. This method prevents burning. If you prefer a double boiler, fill a pot with water and bring it to a simmer. Then, place a heat-safe bowl on top and stir until melted. Both methods work well, but the microwave is faster!

This blog post shared key tips for making perfect chocolate dipped macaroons. You learned about choosing quality ingredients and easy substitutes. The step-by-step process guides you through baking and cooling. We explored ways to achieve the best texture and safe storage. Plus, I offered fun variations to try, like vegan options and new flavors.

Now, you’re ready to make delicious macaroons that impress everyone. Enjoy the baking journe

- 2 ¾ cups sweetened shredded coconut - ⅓ cup granulated sugar - 2 large egg whites - 1 teaspoon pure vanilla extract - ½ teaspoon almond extract - ¼ teaspoon salt - 6 ounces semi-sweet chocolate chips - 1 tablespoon coconut oil If you don’t have sweetened shredded coconut, try unsweetened coconut. You can add more sugar for sweetness. If you need a vegan option, replace egg whites with aquafaba. This is the liquid from canned chickpeas. You can use vanilla-flavored almond milk instead of vanilla extract. If you want a different flavor, try using hazelnut or peppermint extract. Always choose fresh and high-quality coconut. Look for shredded coconut that is plump and soft. The sugar should be fine and white. For chocolate, use semi-sweet chips with a good cocoa content. This gives a rich flavor. When buying extracts, pick pure versions for the best taste. Always check the expiry dates on all ingredients. Fresh ingredients make the best macaroons! {{ingredient_image_1}} To make chocolate dipped coconut macaroons, you need to start by gathering your ingredients. You will need sweetened shredded coconut, sugar, egg whites, vanilla, almond extract, and salt. For the chocolate, grab semi-sweet chocolate chips and coconut oil. Preheat your oven to 325°F (160°C) and line a baking sheet with parchment paper. This will help the macaroons not stick. In a big bowl, mix the shredded coconut, sugar, egg whites, vanilla, almond extract, and salt. Stir until everything is well combined. You want the coconut to be coated evenly. Next, take small amounts of the mixture and form mounds. You can use your hands or a cookie scoop for this. Place each mound on the baking sheet, leaving space between them. Bake for about 20 to 25 minutes until the edges are golden brown. Watch them closely so they don’t get too dark. Once baked, take them out and let them cool completely on the sheet. While the macaroons cool, it’s time to melt the chocolate. In a microwave-safe bowl, combine the chocolate chips and coconut oil. Heat in 30-second bursts, stirring in between, until smooth. Once the macaroons are cool, dip the bottoms into the melted chocolate. Let the extra chocolate drip off before placing them back on the parchment. If you like, sprinkle some extra shredded coconut on top before the chocolate sets. Finally, put the macaroons in the fridge for about 30 minutes to let the chocolate harden. Enjoy your sweet treats! To get the best texture, you want your macaroons to be chewy and soft inside. Use sweetened shredded coconut for that perfect bite. When mixing, make sure the egg whites are well beaten. This helps to bind the mixture. Form the mounds tightly. If they are loose, they may fall apart while baking. Bake until the edges are golden brown, but watch them closely. Overbaking can make them dry. Store your macaroons in an airtight container. This keeps them fresh and moist. If you want to keep them longer, place parchment paper between layers. This prevents sticking. Keep the container in a cool, dry place. For longer storage, you can freeze them. Just ensure they are wrapped well to avoid freezer burn. For a beautiful display, arrange the macaroons on a colorful plate. Drizzle extra melted chocolate over them for a fancy touch. You can also sprinkle toasted coconut flakes on top. This adds texture and looks inviting. For special occasions, place each macaroon in a small cupcake liner. This adds a nice touch and makes serving easy. Pro Tips Use Fresh Coconut: For a more intense coconut flavor, consider using fresh shredded coconut instead of sweetened. Just be sure to adjust the sugar accordingly. Let Them Cool Completely: Allow the macaroons to cool fully before dipping them in chocolate to prevent the chocolate from melting. Experiment with Flavors: Feel free to add different extracts like coconut or orange for a unique twist on the traditional flavor. Store Properly: Keep the dipped macaroons in an airtight container in the refrigerator to maintain freshness and texture. {{image_2}} You can make these macaroons vegan easily. Just swap out the egg whites. Use a flaxseed mixture instead. To make the flax mixture, mix 1 tablespoon of ground flaxseed with 2.5 tablespoons of water. Let it sit for about five minutes until it thickens. This will help bind your coconut together. The rest of the recipe stays the same. You’ll still get a sweet, chewy treat! Good news! These macaroons are already gluten-free, thanks to shredded coconut. Just ensure your chocolate chips are also gluten-free. Many brands offer gluten-free options, so check the label. This way, all your friends can enjoy them, even those with gluten issues. Want to mix it up? You can add fun flavors to your macaroons. Try adding a few drops of mint extract for a minty twist. You can also add orange zest for a citrusy kick. Just a teaspoon of either will do. It’s a simple way to create your unique treat. Feel free to get creative and experiment with other flavors you love! To keep your chocolate dipped coconut macaroons fresh, store them in an airtight container. Place parchment paper between layers to prevent sticking. This helps maintain their shape and taste. Keep them in a cool, dry spot away from sunlight. A kitchen pantry works well for this. Avoid storing them in a humid area, as moisture can ruin their texture. Freezing macaroons is simple and effective. First, let the macaroons cool completely. Then, place them on a baking sheet in a single layer. Freeze them for about an hour until firm. Once solid, move them to a freezer-safe bag. Remove as much air as possible before sealing. You can keep them in the freezer for up to three months. When ready to enjoy, thaw them in the fridge overnight. Chocolate dipped macaroons can last up to one week when stored properly. If you freeze them, they can stay fresh for three months. Keep an eye on any signs of spoilage, such as off smells or changes in texture. Enjoy them within these time frames for the best taste and quality. Yes, you can use unsweetened coconut for macaroons. However, the taste will be less sweet. If you choose unsweetened coconut, you might want to add a bit more sugar to balance the flavor. For every cup of unsweetened coconut, I suggest adding an extra tablespoon of sugar. This small tweak will help keep the sweet profile you want in these treats. If your macaroons turn out dry, don’t worry! You can fix them. First, brush them with a little milk or water to add moisture. You can also place them in an airtight container with a slice of bread. The bread will help add moisture over time. Make sure to check them after a day. This method works well to keep your macaroons soft and delicious. To melt chocolate for dipping, I recommend using a microwave or a double boiler. If you use the microwave, place the chocolate chips and coconut oil in a bowl. Heat them in 30-second bursts, stirring in between. This method prevents burning. If you prefer a double boiler, fill a pot with water and bring it to a simmer. Then, place a heat-safe bowl on top and stir until melted. Both methods work well, but the microwave is faster! This blog post shared key tips for making perfect chocolate dipped macaroons. You learned about choosing quality ingredients and easy substitutes. The step-by-step process guides you through baking and cooling. We explored ways to achieve the best texture and safe storage. Plus, I offered fun variations to try, like vegan options and new flavors. Now, you’re ready to make delicious macaroons that impress everyone. Enjoy the baking journey!

Chocolate Dipped Coconut Macaroons

Deliciously sweet and chewy coconut macaroons dipped in rich chocolate.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 1 hour 5 minutes
Course Dessert
Cuisine American
Servings 12
Calories 150 kcal

Ingredients
  

  • 2.75 cups sweetened shredded coconut
  • 0.33 cup granulated sugar
  • 2 large egg whites
  • 1 teaspoon pure vanilla extract
  • 0.5 teaspoon almond extract
  • 0.25 teaspoon salt
  • 6 ounces semi-sweet chocolate chips
  • 1 tablespoon coconut oil

Instructions
 

  • Preheat your oven to 325°F (160°C) and line a baking sheet with parchment paper.
  • In a large mixing bowl, combine the shredded coconut, granulated sugar, egg whites, vanilla extract, almond extract, and salt. Stir until well mixed and the coconut is evenly coated.
  • Using your hands or a small cookie scoop, form small mounds of the coconut mixture and place them on the prepared baking sheet, leaving some space between each mound.
  • Bake in the preheated oven for about 20-25 minutes, or until the macaroons are golden brown on the edges. Make sure they don’t brown too much.
  • Once baked, remove the macaroons from the oven and allow them to cool completely on the baking sheet.
  • While the macaroons are cooling, melt the chocolate chips and coconut oil together in a microwave-safe bowl. Heat in 30-second intervals, stirring in between, until smooth and fully melted.
  • Dip the cooled macaroons into the melted chocolate, ensuring the bottom is fully coated. Allow any excess chocolate to drip off before placing them back on the parchment-lined baking sheet.
  • Once all the macaroons are dipped, you can sprinkle a little extra shredded coconut on top, if desired, before the chocolate sets.
  • Place the macaroons in the refrigerator for about 30 minutes to allow the chocolate to harden completely.

Notes

For extra flavor, sprinkle additional shredded coconut on top before the chocolate sets.
Keyword chocolate, coconut, macaroons

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