Description
Sweet, chewy coconut macaroons dipped in rich chocolate—simple, gluten-free, and irresistibly delicious.
Ingredients
Main Ingredients
- 3 cups shredded coconut
- 1 can (14 oz) sweetened condensed milk
- 1 tsp vanilla extract
- 1 cup melted chocolate (semi-sweet or dark, as preferred)
Instructions
- Prepare the mixture: In a large bowl, combine the shredded coconut, sweetened condensed milk, and vanilla extract. Stir well until all ingredients are fully incorporated into a sticky, cohesive mixture.
- Scoop macaroons: Using a spoon or cookie scoop, drop heaping spoonfuls of the coconut mixture onto a parchment-lined baking sheet, spacing them evenly to allow for slight spreading during baking.
- Bake: Preheat your oven to 325°F (163°C). Place the baking sheet in the oven and bake the macaroons for 15 to 18 minutes or until the edges are golden brown.
- Cool completely: Remove the macaroons from the oven and let them cool completely on the baking sheet to firm up before handling.
- Dip in chocolate: Once cooled, dip the bottom of each macaroon into the melted chocolate, allowing any excess to drip off. Place them back on parchment paper to set.
- Set chocolate: Allow the chocolate coating to harden at room temperature or in the refrigerator before serving or storing.
Notes
- Use parchment paper to prevent macaroons from sticking to the baking sheet.
- For added decoration, drizzle some melted chocolate over the tops of the macaroons instead of dipping.
- Store macaroons in an airtight container at room temperature for up to 5 days or refrigerate to keep them fresh longer.
- Use high-quality chocolate for best flavor results.
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Category: Cookies
- Method: Baking
- Cuisine: American
