Easy Coconut Macaroons Dipped in Chocolate

Finely chop fresh coconut in a food processor and make these macaroons dipped in chocolate for the perfect treat.

Prep time: 20 minutes

Cook time: 20 minutes

Total time: 40 minutes

Servings: 10


200 g Desiccated coconut (about 2-3 fresh coconut)

200 g Condensed milk

1 tsp Vanilla paste

2 Egg whites

a pinch of Salt

100 g Dark chocolate


  1. Place the coconut flesh into a food processor and pulse blend until you have desiccated coconut. 
  2. In a large mixing bowl, mix together the desiccated coconut, condensed milk, and vanilla. Set aside.
  3. In another bowl, beat the egg whites and salt until stiff peaks form. Use a spatula to fold the egg whites into the coconut mixture.
  4. Heat the oven to 170 C/150C fan/gas 3½. Line a baking tray with baking paper.
  5. Scoop the mixture using an ice cream scoop or two tablespoons and arrange on the prepared baking tray. Bake for 20-23 minutes until lightly golden. Leave on the baking tray to cool completely.
  6. Melt the chocolate in a heatproof bowl over a pan of simmering water, making sure the bowl doesn't touch the water, or in short 20-second bursts in the microwave.
  7. Dip the bottom of each cooled macaroon into the melted chocolate and wipe off any excess.
  8. Arrange on a sheet of baking paper chocolate side up then put in the fridge for 20 minutes, or until set. You can use any remaining melted chocolate to pipe in zigzags over the top, if you like, then leave to set.
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How to store

The macaroons can be frozen for up to 3 months. Let them cool completely and store in an airtight container. Before serving, remove the macaroons from the container and let them come to room temperature.