When you want an irresistible gluten-free sweet treat, Coconut Macarons dipped in Dark Chocolate (often referred to as coconut macaroons) hit every single note. Featuring a golden, toasted coconut exterior with a soft, chewy interior, these sweet mounds are finished with a rich dip in glossy melted dark chocolate and a pinch of flaky sea salt.
The secret to a chewy coconut macaron that holds its shape without spreading or turning greasy is Combining Shredded Coconut with Condensed Milk and Whipped Egg Whites. Sweetened condensed milk binds the coconut into a moist dough, while gently folding in whipped egg whites lightens the mixture and acts as a glue to keep the mounds puffy and golden.
Why You’ll Love These Macarons
- Incredible Chewy-Crisp Contrast: Crispy toasted coconut outer edges give way to a soft, dense center.
- Naturally Gluten-Free: Made completely without flour or grain bases.
- Simple 6-Ingredient Recipe: Comes together quickly using everyday baking staples.
- Classic Chocolate-Coconut Duo: Dark bittersweet chocolate cuts straight through the sweet coconut.
Key Ingredients Overview
- Sweetened Shredded Coconut: Provides moisture, texture, and natural coconut sweetness.
- Sweetened Condensed Milk: Acts as a rich binder to keep the coconut moist and chewy.
- Egg Whites: Whipped to stiff peaks to give structure, lift, and lightness.
- Dark Chocolate (60%–70% Cacao): Melted for dipping the base and drizzling over top.
- Vanilla & Almond Extract: Adds aromatic depth to highlight the coconut flavor.
Step-by-Step Instructions
1.The Coconut & Condensed Milk Mix:5 min.
Preheat your oven to $165^\circ\text{C}$ ($325^\circ\text{F}$) and line two large baking sheets with parchment paper. In a large mixing bowl, combine 14 oz (about 5 cups) sweetened shredded coconut, 1 can (14 oz / 396g) sweetened condensed milk, 1 teaspoon vanilla extract, and ¼ teaspoon almond extract. Stir until fully coated and sticky.
2.The Egg White Whip & Fold:4 min.
In a separate clean bowl, beat 2 large room-temperature egg whites and ¼ teaspoon salt with a mixer until stiff peaks form. Using a rubber spatula, gently fold the whipped egg whites into the coconut mixture until just combined.
3.The Scoop & Mound:3 min.
Using a medium cookie scoop or two spoons, drop 1½-inch mounds of the coconut mixture onto the prepared baking sheets, spacing them about 1 inch apart. Gently pinch the tops with damp fingers to form neat pyamid or dome shapes.
4.The Golden Toast Bake:22 min.
Bake at $165^\circ\text{C}$ ($325^\circ\text{F}$) for 20 to 25 minutes, rotating the pans halfway through, until the tops and edges are golden brown. Cool on the baking sheets for 10 minutes, then transfer to a wire rack to cool completely.
5.The Dark Chocolate Dip & Set:5 min.
Melt 1½ cups (225g) dark chocolate chips or chopped dark chocolate bars with 1 teaspoon coconut oil in a microwave-safe bowl in 20-second bursts until smooth. Dip the bottom of each cooled macaron into the dark chocolate, scraping off excess, and return to parchment paper. Drizzle extra chocolate over top and sprinkle with flaky sea salt. Chill in the fridge for 15 minutes until set!
Expert Tips for Success
- Cool Completely Before Dipping: Warm coconut macarons are fragile and can break apart in the melted chocolate. Make sure they are 100% cooled to room temperature so they stay firm during dipping!
- Add Coconut Oil to Melted Chocolate: Stirring a teaspoon of coconut oil into your melted dark chocolate thins it out for smoother dipping and gives the chocolate a glossy, snap-like finish once set.
- Pinch the Mounds Neatly: Loose strands of shredded coconut on the edges tend to burn faster in the oven. Gently pressing the dough into compact mounds ensures even, golden browning.
The Recipe Card
- Prep Time: 15 mins
- Bake Time: 22 mins
- Chilling Time: 15 mins
- Total Time: 52 mins
- Yield: 24 Macarons
Ingredients:
- The Coconut Base: 14 oz (5 cups) Sweetened Shredded Coconut, 1 can (14 oz) Sweetened Condensed Milk, 1 tsp Vanilla Extract, ¼ tsp Almond Extract, 2 Large Egg Whites, ¼ tsp Salt.
- The Chocolate Dip & Garnish: 1½ cups (225g) Dark Chocolate (chopped or chips), 1 tsp Coconut Oil, Flaky Sea Salt (Maldon).
Instructions:
Stir shredded coconut, sweetened condensed milk, vanilla, and almond extract in a large bowl. Whip egg whites and salt in a separate bowl until stiff peaks form; fold into the coconut mixture. Scoop onto parchment-lined baking sheets in 1½-inch mounds. Bake at $165^\circ\text{C}$ ($325^\circ\text{F}$) for 20–25 minutes until golden brown; cool completely. Melt dark chocolate with coconut oil. Dip the bottoms of cooled macarons into chocolate, place on parchment paper, drizzle with remaining chocolate, top with sea salt, and chill 15 minutes to set.
