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This is the ultimate chocolate dipped coconut macaroons that anyone can master! It’s a big hit with my family and surprisingly easy to make. I have also included a vegan alternative that’s been tested and enjoyed by both vegans and non-vegans.
If you make this recipe, let me know how you liked it by leaving a comment and rating below or by tagging me on Instagram @dishingwithheather. Love to see all of your tasty recreations!
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The Best and Easiest Chocolate Dipped Coconut Macaroons
Sharing the ultimate chocolate dipped coconut macaroons that anyone can master! Including a vegan alternative as well.
Equipment
- Parchment Paper
- 1 Large Mixing Bowl
- 1 small pot
Ingredients
- 1 1/3 cup shredded coconut
- 2 tbsp flour
- 1/3 cup sugar
- 1/8 tsp vanilla extract
- 2 large egg whites at room temperature, vegans sub with 2 flax eggs
- 1 cup semi-sweet chocolate chips, vegans pick a dairy free brand like Enjoy Life
Instructions
- Pre-heat oven to 325 degrees Farenheit
- In a large mixing bowl, combine coconut, sugar, flour, egg whites, vanilla and salt
- Drop rounded teaspoons onto baking sheet lined with parchment paper
- Bake at 325 degrees for 18 minutes
- Cool completely on a wire rack before dipping in chocolate
- Fill a small pot halfway with water and bring to a boil
- In the meantime, add chocolate chips the double boiler pot
- Once the water is boiling, turn down to a simmer and hook the double boiler pot on the rim. The chocolate will begin to melt from the steam/heat
- Stir the chocolate as it's melting until it's completely melted and smooth
- Keep heat on low and dip the completely cooled macaroons one by one
- Place on a baking sheet lined with parchment paper and place in the fridge to harden (about 30 min)
- Once chocolate has hardened, you can transfer to an air tight container or ziploc bag and store in the fridge
Tried this recipe?Let me know how it was and tag @dishingwithheather on Instagram!