Chocolate Dipped Coconut Macaroons

Sticky, sweet and soft coconut macaroons are not something you see sold in bakeries unless it’s in an area with lots of retirees. So where we live sometimes they show up, especially around the holidays, as we have plenty of retirees here on the island. But…they are never truly fresh tasting. And so so expensive for 1 treat! There is a couple methods to make these, I prefer the flour one versus using whipped egg whites – I happen to like the dense treat. You don’t need to do the chocolate dipping/spreading, but it really adds to the treat aspect and makes it that much neater looking.

The best part is these are a pantry recipe…and if you keep a well stocked pantry, you probably have all the ingredients on hand.

Chocolate Dipped Coconut Macaroons


  • 2/3 cup all-purpose flour
  • 14-ounce bag sweetened coconut
  • ¼ tsp fine sea salt
  • 14-ounce can sweetened condensed milk
  • 1 tsp pure vanilla extract


  • Milk or Semi-Sweet chocolate chips


Preheat oven to 350°. Line a large baking sheet with parchment paper.

In a large mixing bowl mix together the flour, coconut, and salt well.

Add in the condensed milk and vanilla, stir until fully combined, using a wooden spoon or rigid spatula.

Scoop into 15 portions (use a measuring spoon or disher, packing the dough tightly in before knocking out.

Place on the prepared baking sheet, 3 rows of 5 each.

Bake for about 15 minutes, until golden on top.

Let cool on a rack, on the baking sheet.

To do chocolate:

Add a half cup or so of chocolate chips to a glass measuring cup, melt in the microwave till smooth and fully melted. Start at 30 seconds and add in bursts of 10 seconds, stirring each time.

I spooned a bit out, and spread it with a spoon on the bottoms of most of the macaroons. Place upside down and let sit till fully set.

Store macaroons in a glass airtight container to keep fresh.

Makes 15.