These chocolate-dipped coconut macaroons are delightfully chewy on the inside with a toasty coconut exterior and a rich chocolate finish. I find them irresistibly easy to make, thanks to sweetened condensed milk, and they’re the kind of treat I can take anywhere—potlucks, holiday parties, or just my own kitchen counter.

Why You’ll Love This Recipe

I like how this recipe comes together with minimal fuss and still delivers bakery-worthy results. The texture is spot-on: moist and tender inside, golden and crisp outside. I also enjoy how versatile they are—sometimes I tuck an almond inside for that nostalgic candy-bar flavor, or I switch up the chocolate for a different twist. Best of all, these cookies keep well, so I can make them ahead for events without any last-minute stress.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
¾ cup sweetened condensed milk
¼ teaspoon almond extract
1 ½ teaspoons vanilla extract
¼ teaspoon fine salt
1 large egg white
3 cups shredded unsweetened coconut
1 (4-ounce) bar semisweet chocolate, chopped, or to taste

directions

1. I preheat my oven to 350°F (175°C) and line a baking sheet with silicone or parchment.

2. In a bowl, I whisk together the sweetened condensed milk, almond extract, vanilla extract, salt, and egg white until smooth.

3. I stir in about 2 1/3 cups of shredded coconut until the mixture is sticky and holds its shape.

4. Using a small scoop, I form balls and roll them in the remaining coconut.

5. I arrange them on the prepared baking sheet, leaving space between each.

6. I bake for about 20 minutes, until they’re golden, then let them cool completely.

7. For the chocolate dip, I melt ¾ of the chocolate over a double boiler, then stir in the remaining chocolate until smooth.

8. I dip the bottoms of the cooled macaroons into the chocolate and set them on parchment to harden.

Servings and timing

This recipe makes about 24 macaroons. It takes roughly 20 minutes to prep, 20 minutes to bake, and another 25 minutes for cooling and dipping—so about 1 hour and 5 minutes total.

Variations

• I sometimes mix half sweetened and half unsweetened coconut for a slightly sweeter bite.

• For a nutty surprise, I press an almond into the center before baking.

• Dark chocolate, milk chocolate, or even white chocolate can replace the semisweet.

• A drizzle of caramel over the chocolate sets off the coconut beautifully.

storage/reheating

I store these in an airtight container at room temperature for up to 5 days. For longer storage, I freeze them in layers separated by parchment for up to 2 months. I let them thaw at room temperature—no reheating needed, but if I want them warm, I pop them in a 300°F oven for 5 minutes.

FAQs

Can I use sweetened coconut instead of unsweetened?

Yes, I can, but I often reduce the sweetened condensed milk slightly to avoid them becoming overly sweet.

How do I stop them from spreading too much?

I make sure my coconut is well-packed and the mixture isn’t too wet—adding a bit more coconut if needed helps the macaroons keep their shape.

Can I skip the chocolate dip?

Absolutely. I sometimes serve them plain, and they’re still delicious.

Can I make them ahead?

Yes, I often make them a day or two before serving. They stay fresh in an airtight container and taste even better after the flavors settle.

Why do I need to cool them before dipping in chocolate?

Cooling prevents the chocolate from melting right off and ensures a neat, glossy finish.

Conclusion

I love how these chocolate-dipped coconut macaroons bring together simple ingredients and a straightforward method to create a truly impressive treat. Whether I’m making them for a party, gifting them, or just indulging myself, they’re always a hit. With their chewy coconut centers and crisp chocolate base, they strike the perfect balance between texture and flavor.