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These chocolate-dipped coconut macaroons are versatile, easy to make, and perfect for gifting, holiday platters, or everyday indulgence. With their chewy texture, rich chocolate coating, and customizable options, they’re sure to become a favorite in your dessert repertoire!
We are a family of coconut lovers! Well, growing up as a kid in Indonesia, I ate lots of things made with coconut. From savory to dessert and anything in between. I have always loved coconut macaroons. I used to get them from the store but ever since I learned to make them many moons ago, there’s no turning back!
Why you’ll love this recipe
Egg-Free and Gluten-Free: Perfect for those with dietary restrictions.
Simple Ingredients: Made with pantry staples and fresh or dried shredded coconut.
Chewy and Indulgent: A delightful contrast of textures with a rich chocolate finish.
Freezer-Friendly: Store them for months and enjoy them anytime.
Customizable: Easily adapt flavors and toppings to your preference.
I recommend using fresh coconut
Well, when I say fresh coconut, it’s more of a frozen grated coconut. It is available at pretty much any Asian grocery store at the frozen food section. At least that’s the best I could get, which works just fine. I usually thaw them and they are ready to be used. Fresh coconut gives a nice flavor and texture. But, I know dried shredded coconut is more readily available at major grocery store, so that is also a good substitute
Chocolate-dipped Coconut Macaroons (Eggless, Gluten-Free)
Ingredients
- 276 g fresh shredded coconut or use dried shredded coconut
- 15 g cornstarch plus more as needed
- 1 tsp lemon juice
- 1 tsp vanilla extract
- Small pinch of salt
- 200 g sweetened condensed milk plus more as needed
Melted chocolate:
- 100 g semi-sweet or dark chocolate
Instructions
- Preheat the oven to 350 F (180 C) for conventional oven, 330 F (165 C) for convection oven
- Line two large baking pan with parchment paper and set aside
Prepare the coconut mixture:
- If you use frozen grated coconut, thaw overnight in the fridge or thaw at the counter until they are softened. There might be some extra liquid after you thaw the coconut. If the coconut seems overly wet, gently squeeze the grated coconut to remove excess liquid. You don't have to squeeze them bone-dry though. Discard the liquid as this may affect the texture of the macaroons
- Place the coconut in a mixing bowl. Add cornstarch, lemon juice, vanilla extract, and condensed milk. The amount of condensed milk needed may vary slightly. Use a spoon to stir and combine everything.
- The mixture should be moist and hold together. If it seems a bit too dry, add a bit more condensed milk. If the mixture seems a bit too "loose", add a bit more cornstarch
Shape the cookies:
- Use a large spoon and scoop about a scant tablespoon that is about 1 1/2 to 2 inches high (about 23-25 grams if you weigh it), Use your fingers to help compact the mixture together so they won't fall apart after being baked
- Place it on a prepared baking pan, bout 2 inches apart. You can do 12 mounds for one baking pan, but don't start on the other pan yet. We will bake one pan at a time. Keep the coconut mixture covered while waiting
Bake the cookies:
- Place the baking pan on the middle rack and bake for 10 minutes and then rotate the pan and continue baking for another 5-8 minutes or until the surface are lightly golden brown, with a few spots slightly darker is fine
Cool the cookies:
- Set the baking pan on top of a cooling rack and let them cool down for about 5 minutes and then use an offset spatula to remove the macaroons to a cooling rack and let them cool completely
Continue with second batch:
- Shape the cookies like you did the first time and then bake as directed
Dip in chocolate:
- Please make sure the macaroons have cooled down completely before you melt the chocolate
- Line another baking pan with a parchment paper
- Place the chocolate (roughy chopped if you use a bar) in a heat-proof bowl and microwave at 50% for 20-30 seconds and stir and repeat again until most of the chocolate is almost melted. Stir until all of the chocolate is melted
- Pick up one macaroon and dip the bottom of the cookie into the chocolate and place on a prepared pan. Repeat with the rest of the macaroons and melted chocolate. You can also drizzle extra chocolate on top of the macaroons if you want to use up some leftover melted chocolate
- Let the chocolate harden at room temperature or you can put the pan in the fridge and they will harden in a few minutes
*Nutrition facts are just estimates and calculated using online tools*
Tips for Success
1. Choosing the coconut:
Fresh coconut adds a superior flavor and texture but requires extra preparation. If using shredded coconut, I don’t recommend sweetened shredded coconut. It will be too sweet. If your shredded coconut is too coarse, pulse it in a food processor for a finer texture.
2. Binding without eggs:
The combination of condensed milk and cornstarch works as a perfect egg-free binder, ensuring the macaroons hold their shape. Ensure the mixture feels sticky and holds together when pressed. If it feels too dry, add a tablespoon of condensed milk.
3. Prevent spreading:
Compact the mounds well when shaping to prevent them from spreading or crumbling during baking.
4. Melting the chocolate:
Use high-quality chocolate for the best flavor.
Variations
1. Flavor twists: Add a teaspoon of almond extract or a pinch of ground cinnamon to the coconut mixture for an extra flavor boost.
2. Chocolate alternatives: Instead of dark chocolate, use white chocolate or milk chocolate for dipping and drizzling.
3. Add-ins: Mix mini chocolate chips or finely chopped dried fruits (such as cranberries or apricots) into the coconut mixture before baking.
4. Nutty crunch: Sprinkle chopped almonds, hazelnuts, or pistachios over the chocolate before it sets for added texture and flavor.
How to store
Once the chocolate has hardened, transfer the macaroons to an airtight container. They can be stored at room temperature for about 1-2 days. They can be kept in the fridge for about 2-3 weeks, but I prefer not to do that because the fridge dries out the coconut. I prefer to keep them frozen. They freeze really well for about 2 months. Simply thaw at room temperature for a few minutes and they are as good as new.
