Chocolate-Dipped Coconut Macaroons with Sea Salt
Chewy coconut macaroons dipped in dark chocolate and sprinkled with flaky sea salt for a perfect balance of sweet and savory. This american-inspired desserts ready in about 40 minutes layers sweetened shredded coconut, can sweetened condensed milk, vanilla extract into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 140 calories and feeds 20, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 3 cups sweetened shredded coconut
- 14 oz can sweetened condensed milk
- 1 tsp vanilla extract
- 2 large egg whites
- 1/4 tsp salt
- 6 oz semi-sweet chocolate chips
- 1/2 tsp for garnish flaky sea salt
Instructions
- Step 1: Preheat your oven to 325°F (165°C). Line two baking sheets with parchment paper.
- Step 2: In a large bowl, combine 3 cups sweetened shredded coconut, 14 oz sweetened condensed milk, and 1 tsp vanilla extract, mixing well.
- Step 3: In a separate clean bowl, beat 2 large egg whites with 1/4 tsp salt until stiff peaks form.
- Step 4: Gently fold the beaten egg whites into the coconut mixture until fully combined.
- Step 5: Using a tablespoon or small cookie scoop, drop mounds of the mixture onto the prepared baking sheets, spacing them about 1 inch apart.
- Step 6: Bake for 20-25 minutes until the edges are golden brown and the tops are set.
- Step 7: Let the macaroons cool completely on the baking sheets.
- Step 8: Meanwhile, melt 6 oz semi-sweet chocolate chips in a double boiler or microwave in 20-second intervals, stirring until smooth.
- Step 9: Dip the bottoms of each macaroon into the melted chocolate, then place on parchment paper. Sprinkle with flaky sea salt while the chocolate is still wet.
- Step 10: Refrigerate the macaroons for 15 minutes to set the chocolate before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Chocolate-Dipped Coconut Macaroons with Sea Salt take to make?
Total time is about 40 minutes (15 min prep + 25 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.
How do I store leftover Chocolate-Dipped Coconut Macaroons with Sea Salt?
Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.
Can I substitute ingredients in Chocolate-Dipped Coconut Macaroons with Sea Salt?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Chocolate-Dipped Coconut Macaroons with Sea Salt for a different number of people?
The recipe is written for 20 servings. Multiply each ingredient by (your serving target / 20). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Chocolate-Dipped Coconut Macaroons with Sea Salt?
American desserts like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
