These delicious chocolate-dipped macaroons are the perfect cookie for any coconut lover, and they are so easy to make! You don’t need to beat egg whites; just stir the ingredients together and bake.
I first tried chocolate dipped macaroons at a wedding years ago, and I loved them so much I knew I had to recreate them at home. I found a few recipes that called for egg whites, but I hate having leftover egg yolks.
Then I discovered this easy recipe in an old church cookbook. I’m a big fan of sweetened condensed milk, so I knew I’d love them.
These chewy cookies are so simple and easy to make. You don’t even need a mixer! No softening butter, no rolling, no chilling. They might be the easiest cookies you’ve ever made.
I highly recommend baking them on cookie sheets that have been lined with silicone baking sheets, or at the very least, parchment paper. They are pretty sticky!
How to make chocolate-dipped coconut macaroons:
- PREP – Line a cookie sheet with a silicone liner or parchment. Preheat your oven to 350 degrees.
- COCONUT MIXTURE – Combine all the ingredients in a bowl, stir until very well blended.
- BAKE – Drop by rounded spoonfuls onto the prepared cookie sheet. In a preheated oven, bake the cookies at 350° for 12-15 minutes. Let cool completely before dipping in chocolate.
- DIP – Cook and stir the chocolate and oil in 30-second intervals in a glass bowl in the microwave. Dip the bottom of each cookie and place on parchment or silicone liner. Let sit until the chocolate hardens.
For a fancier looking cookie, you can press the coconut mixture together with wet hands until the cookies are smooth. I did a few in a pyramid shape just as an example.
MACAROON RECIPE VARIATIONS:
- You can use milk chocolate, bittersweet chocolate, or even white chocolate chips.
- Love almond flavor? You can substitute up to half of the vanilla with almond extract.
- If you want a less sweet cookie, you can use unsweetened coconut.
Can I freeze these coconut macaroons?
Yes, you can freeze them in heavy duty ziplock bags for 3-4 months. I recommend freezing them before you dip them in chocolate.
MORE TASTY COOKIES:
- Oatmeal Coconut Cookies
- Skippy Peanut Butter Cookies
- Lemon Sugar Cookies
- Chocolate Chip Sourdough Starter Cookies
- Andes Mint Cookies
- Italian Cookies
- White Chocolate Cherry Shortbread Cookies
- Chewy Coconut Cookies
Recipe was originally published November 23, 2009, updated April 2026 with more tips and new photos.
Chocolate Dipped Macaroons
Ingredients
- 5 ½ cups sweetened coconut flakes
- ⅔ cup all purpose flour
- ¼ tsp salt
- 1 14 oz can sweetened condensed milk
- 2 tsp vanilla extract
For dipping:
- 2 cups semi-sweet chocolate chips
- 2 Tbsp coconut oil (or shortening)
Instructions
- Preheat your oven to 350°. Line cookie sheets with silicone liners or parchment paper.
- Combine coconut, flour, salt, sweetened condensed milk, and vanilla in a large bowl. Stir till well blended.
- Use a 1 1/2 tablespoon cookie scoop to drop the coconut mixture onto prepared baking sheets.
- Bake at 350° for 12-15 minutes, or until golden brown on the bottom and edges. After 2-3 minutes, transfer them to a wire rack to cool completely.
- Combine chocolate and oil in a small microwave-safe bowl. Set the microwave to half power. Cook for 30 seconds, then stir for 30 seconds until the chocolate is completely melted and smooth.
- Dip the bottom of each macaroon into the melted chocolate and place on silicone baking sheets. Let sit at room temperature for 30 minutes, or until set.
Notes
- You can melt the chocolate and coconut oil in a double boiler if you prefer.
- If your kitchen is warm, it can take more than an hour for the chocolate to set completely, so plan accordingly. Or to speed things up, you can place them in the refrigerator for about 10 minues.
- Leftover cookies can be stored at room temperature in an airtight container for at least a week.
Nutrition
Coconut macaroons are some of the easiest homemade treats ever, and dipping them in chocolate makes them simply irresistible!
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Need to make GF. Could I use almond flour or almond with equal parts of GF flour, hopefully it possible.
I would try gluten free flour, it works better at binding the ingredients together than almond flour does.
Hi Kara,
Finally…..a macaroon recipe worth making again. Thanks so much. This is a keeper. Just wondering if you have ever frozen them and if so, how were they out of the freezer. Also, how do you store yours, room temperature or in the refrigerator, and how long are they fresh for. It’s just my husband and I and we don’t need all 26. So happy I go that many, but want to save some for our kids for Christmas. I’m going to dip mine in white chocolate and put some red and green sprinkles on and add them to my cookie trays. Thanks and Merry Christmas!
So glad you loved them! I’ve never frozen them before, but I think they would work just fine. I usually just store mine at room temperature, and they last for 5 days. They may last longer, but we always eat them before that. 😉
I love the idea of adding festive sprinkles, so fun!
Hi Kara,
Can you please tell me if the 5-1/2 cups of coconut equals the 14oz bag
sold in grocery stores?
If I remember correctly, that is about the amount in a 14 ounce bag. But it’s been awhile since I made them, so there’s a possibility I’m wrong. 😉
Love this recipe. Very easy. I made them a little smaller & got over 3 dozen. Half dipped in chocolate & half putting have a cherry on top before baking.
I love the idea of putting a cherry on top. I bet they were so pretty!
The best macaroons recipe, I tried three of them and this one was the best. Really yummy and finally my chocolate was just perfect
For dipping. Thank you
Yay, I am so happy to hear it! Thanks so much for stopping by Stella!
Hi can I roll them into balls with my hand or does that make them too firm?
They are pretty sticky, but you could try rolling them in balls. They will probably still spread as they cook though, so it might not be worth the trouble. You could certainly give it a try!
Have you tried freezing these?
Do you use sweetened or regular coconut?
I use sweetened, but I think they would be fine with unsweetened as well.
How many cookies does this recipe make?
It is pretty adaptable, you can make the cookies large or small depending on how many you need. I usually get about 24 cookies.