These 3-Ingredient Chocolate-Dipped Coconut Macaroons Will Win Over Any Crowd
Macarons and macaroons are two completely different cookies. The French-style macarons are meringue-based cookies with a filling in the middle. Macaroons, on the other hand, are coconut-based and look more like mini haystacks. The meringue style might take an entire day of stressing in the kitchen, but the coconut version can be whipped up easily in less than 30 minutes.
Since we’re all about what’ll give you the best results with the least amount of stress, we want to share our three-ingredient macaroon recipe that never disappoints.
Chocolate-Dipped Coconut Macaroons
- One bag of shredded, unsweetened coconut
- 1 1/2 cans of sweetened condensed milk
- 1 bag of semisweet chocolate baking chips
- 2 teaspoons of ground cinnamon (optional)
Preheat your oven to 350 degrees Fahrenheit. Pour the shredded coconut into a mixing bowl and drizzle the condensed milk on top. Mix the milk and coconut together until it becomes a fully incorporated, sticky batter.
Form the coconut into small mounds, about the size of ping-pong balls. Take a baking sheet and cover it with parchment paper. Place all of the coconut mounds on the baking sheet and slide them into the oven until they become golden brown on top. This shouldn’t take more than 15 minutes.
While the macaroons are baking, pour the chocolate chips into a small saucepan with about a tablespoon of condensed milk. Heat the chocolate on low until it melts and takes on a silky consistency.
Once the macaroons are finished baking, let them cool for about five minutes. Once they’re cool enough to touch, dip the bottom of each macaroon into the melted chocolate and place them back on the baking sheet, chocolate-side up. Pop the cookies into the fridge until the chocolate hardens, or about 20 minutes, and they’ll be ready to serve.
Pro tip: Keep the cookies cool until you’re ready to serve them so the chocolate doesn’t become a melty, sticky mess.