Chocolate-Dipped Coconut Macaroons
Made with sweetened condensed milk
These chewy-on-the-inside, crisp-on-the-outside coconut macaroons are irresistibly rich—and they’re made with just a few ingredients. A dip in dark chocolate takes them from bake-sale classic to dessert tray hero. Sweetened condensed milk gives them that perfect texture without any fuss.
Yield & Timing
| Serves | Prep Time | Bake Time |
|---|---|---|
| 18–20 macaroons | 15 min | 20–25 min |
Ingredients
- 1 (14 oz) can sweetened condensed milk
- 1 tsp vanilla extract
- 1 large egg white
- ¼ tsp salt
- 3½ cups sweetened shredded coconut
- 6 oz dark chocolate (chips or chopped)
- Optional: flaky salt for garnish
Instructions
1. Make the Macaroon Mixture
Preheat oven to 325°F (160°C). Line a baking sheet with parchment paper.
In a large bowl, mix together sweetened condensed milk and vanilla.
In a separate small bowl, whisk the egg white with salt until foamy (you don’t need peaks—just a loose froth). Fold into the milk mixture.
Stir in shredded coconut until well combined.
2. Shape and Bake
Use a small cookie scoop or tablespoon to form compact mounds and place them on the baking sheet.
Bake for 20–25 minutes, or until golden brown on the edges and tops.
Cool completely before dipping
3. Dip in Chocolate
Melt the chocolate in a double boiler or microwave in 30-second intervals until smooth.
Dip the bottoms of each cooled macaroon into the melted chocolate, letting excess drip off. Place on parchment-lined tray and chill until set.
Optional: Sprinkle a tiny bit of flaky salt over the chocolate before it hardens.
To Serve
Serve at room temp. Store in an airtight container for up to 5 days—or keep chilled for an extra-firm texture.