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Chocolate Dipped Coconut Macaroons

Prep Time:

30 minutes

Bake Time:

12 minutes

Total Time:

1.5 hours


28-36 cookies




  • 1 cup all-purpose flour

  • 5 ½ cups sweetened flaked shredded coconut

  • ½ teaspoon salt

  • 1 (14 ounce) can sweetened condensed milk

  • 2 teaspoons vanilla extract

  • 1 teaspoon almond extract

  • 8 ounces dark or semi-sweet chocolate chips

Tools Needed

Cooling Rack

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Bake with Me


  1. Preheat oven to 350℉. Line two baking trays with parchment paper.

  2. In a large mixing bowl, combine the flour, coconut, and salt. Mix well. 

  3. Stir in the sweetened condensed milk, vanilla extract, and almond extract. Mix until everything is well-coated.

  4. Scoop onto the prepared baking trays, roughly 1 inch in diameter. The cookies won’t be perfectly round - organic shapes are best!

  5. Bake for 12-15 minutes until the coconut is lightly toasted on top. Remove from oven and let cool completely on a wire rack.

  6. Add the chocolate to a microwave safe bowl and melt at 30-second intervals, stirring in between. 

  7. Dip the bottoms of the macaroons into the chocolate, letting any excess drip back into the bowl. Place the chocolate dipped macaroons back onto a parchment-lined baking tray.

  8. Place macaroons into the refrigerator for about 30 minutes to allow chocolate to set. Enjoy!

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