Name: Chocolate Dipped Coconut Macaroons
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: ?cupsweetened condensed milk OR granulated sugar*; 3 egg whites; 1 teaspoonvanilla extract; 1 teaspoonalmond extract; 6 cupssweetened shredded coconut (14 ounces); 30-35 whole almonds (if desired); 1 to 1 1/2 cupsHERSHEY'S Semi-Sweet Chocolate Chips

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I make these macaroons whenever I want a quick, comforting cookie that feels a little fancy. They come together with a handful of ingredients and a little hands-on time, and the result is a sweet, chewy coconut bite with a glossy chocolate bottom. They travel well, freeze nicely, and are a great little treat to have on hand for guests or an afternoon pick-me-up.

The technique is straightforward: mix, rest, scoop, bake, cool, and dip. There are a few small tricks that make the difference between dry, crumbly cookies and moist, perfectly golden macaroons. I’ll highlight those below so you can avoid the usual pitfalls.

Read through the notes, follow the steps, and you’ll have a tray of Chocolate Dipped Coconut Macaroons you can rely on every time. I write these notes from experience — practical, clear, and honest.

Ingredient Notes

Ingredients

? cup sweetened condensed milk OR granulated sugar* — The binder and sweetener; choose the condensed milk for chewiness, or granulated sugar if you prefer a dryer, crisper macaroon.
3 egg whites — Provide lift and structure; whisked until frothy so the mixture binds and browns nicely.
1 teaspoon vanilla extract — Adds warm, familiar flavor. Use pure vanilla when you have it.
1 teaspoon almond extract — A little goes a long way; it brightens the coconut and pairs beautifully with chocolate.
6 cups sweetened shredded coconut (14 ounces) — The main body of the cookie; use regular shredded coconut rather than flakes for consistent texture.
30–35 whole almonds, if desired — Optional garnish and crunch; press into the tops before baking so they stay enclosed.
1 to 1 ½ cups HERSHEY’S Semi-Sweet Chocolate Chips — For dipping; the semi-sweet chips balance the sweet coconut and set with a nice sheen.

Cook Chocolate Dipped Coconut Macaroons Like This

Preheat the oven to 350 degrees F.
In a medium bowl, whisk together ? cup sweetened condensed milk OR granulated sugar, the 3 egg whites, 1 teaspoon vanilla extract, and 1 teaspoon almond extract until the mixture is frothy.
Stir in the 6 cups sweetened shredded coconut (14 ounces) until evenly combined. Let the mixture sit for 10 minutes.
Line a baking sheet with parchment paper.
Using a 2-inch scoop, portion the coconut mixture into mounds on the prepared baking sheet. If using almonds, poke a small hole in the center of each mound, insert two whole almonds (from the 30–35 whole almonds, if desired), and cover the almonds with a bit more coconut mixture so they are enclosed.
Bake for 18–20 minutes, or until the tops are golden. If the cookies spread at the base, trim away any thin, spread egg-white edge with a sharp knife while the cookies are still hot.
Transfer the macaroons to a cooling rack and cool completely.
Place 1 to 1 ½ cups HERSHEY’S Semi-Sweet Chocolate Chips in a small microwave-safe bowl. Microwave for 30 seconds, stir, then microwave for another 15–20 seconds and stir until the chocolate is smooth and fully melted.
Dip the bottom of each cooled macaroon into the melted chocolate, allow excess chocolate to drip back into the bowl, and scrape the bottom on the side of the bowl if needed to remove excess.
Return the dipped macaroons to the cooling rack and allow the chocolate to set before serving.

What You’ll Love About This Recipe

These macaroons are reliably chewy on the inside with a lightly crisp exterior. The dual-extract combo—vanilla plus almond—gives them a subtle, rounded flavor that makes the chocolate pop. They don’t require complicated techniques or long ingredient lists, and because you can choose between sweetened condensed milk or granulated sugar, the texture is adjustable to preference.

They also scale well. Make a single sheet for dessert tonight, or double the batch for a party. Chocolate-dipping them feels indulgent but only takes minutes once the cookies are cool. And they hold up: stored properly, the textures stay agreeable for several days.

Budget & Availability Swaps

If you’re watching cost or can’t find a specific item, here are simple swaps that keep the spirit of the recipe intact:

– Sweetened condensed milk vs. granulated sugar: the recipe gives you both options. Condensed milk gives a moister result and costs a bit more; granulated sugar is cheaper and yields a drier, crisper cookie.

– Almonds are optional; omit them entirely if you don’t have them or if you need a nut-free treat. The macaroons are fine without the crunch.

– HERSHEY’S Semi-Sweet Chocolate Chips are the source of truth here, but any semi-sweet chips work in a pinch. If availability is an issue, use whichever semi-sweet chips you can find.

Gear Checklist

You don’t need fancy equipment. Here’s what I recommend having on hand:

Baking sheet — For baking the mounds; line with parchment for easy release and cleanup.
Parchment paper — Prevents sticking and makes trimming easy if the base spreads.
2-inch cookie scoop — For uniform-sized macaroons and even baking.
Medium mixing bowl and whisk — To froth egg whites with the liquid ingredients.
Cooling rack — Essential for setting the chocolate without sogginess.
Small microwave-safe bowl — For melting chocolate safely and smoothly.
Sharp knife — For trimming any thin, spread edges while the cookies are hot.

Slip-Ups to Skip

Common mistakes and how to avoid them

Underwhipping the egg whites. The directions ask you to whisk until frothy. Froth traps air and helps the macaroons hold their shape. If you rush this step, the cookies can spread more and end up flatter.

Skipping the rest time after mixing. Letting the coconut sit for 10 minutes hydrates it and helps the texture come together. Skip that and you risk dry, loose macaroons.

Not cooling completely before dipping. The chocolate will seize or become streaky if you dip warm cookies. Give them time to cool fully on a rack before starting the chocolate step.

Overbaking. The recipe gives a short window—18–20 minutes. Watch the first batch closely. They should be golden on top but not deeply browned.

Customize for Your Needs

Want a different note in the cookie? Reduce the almond extract if you prefer only vanilla, or add a pinch of salt to the chocolate for contrast. If you like extra texture, fold in a handful of finely chopped toasted almonds (not counted in the source ingredients) or press a whole almond into the top before baking as the recipe suggests.

For dietary needs: this recipe uses egg whites and sweetened coconut, so it’s not vegan as written. If you’re avoiding nuts, leave out the almonds entirely. For less sugar, choose the granulated sugar option and consider using a dark chocolate with a higher cocoa percentage for dipping.

Author’s Commentary

I keep a small jar of these in the freezer for last-minute guests. They thaw quickly and still taste fresh. I’ve made them with condensed milk more often than sugar—something about the chewiness is irresistible—but both versions have their place. My most reliable batches come from following the “rest the mixture” step and resisting the urge to dip while the cookies are warm.

The almond extract is small but memorable. If you’ve never used it, start with the recipe amount; it’s there to amplify the coconut and chocolate, not to overwhelm. The chopping-and-trimming step is annoying but worth it if a batch spreads too thin—you’ll salvage perfectly shaped cookies.

Storing, Freezing & Reheating

Store cooled macaroons in an airtight container at room temperature for up to 3 days. If you want them longer, layer parchment between cookies and freeze for up to 3 months. To thaw, move to the refrigerator for 30–60 minutes or leave at room temperature for about 20 minutes.

Because of the chocolate coating, keep them away from direct heat or sunlight when storing. If the chocolate softens in warm weather, a brief chill in the refrigerator will reset it, but allow the cookies to return to room temperature before serving for the best texture.

Your Questions, Answered

Q: Can I make the dough ahead of time?

A: You can mix the coconut mixture and refrigerate it for a few hours, but bring it back to room temperature and let any condensed milk equalize before scooping. The mixture firms as it cools, so a short rest at room temp helps with portioning.

Q: My macaroons spread—what happened?

A: Either the egg whites weren’t whipped enough, or the mixture was too loose. Trim thin edges while hot as the instructions suggest, and for the next batch, make sure the mixture is thick enough to mound without flattening across the sheet.

Q: Can I temper the chocolate for a shinier finish?

A: The microwave method in the recipe gives a practical, attractive finish for home baking. Tempered chocolate will give a glossier snap but requires more technique. If presentation is critical, tempering helps, but it’s not necessary for great flavor.

Make It Tonight

Set your oven to 350°F and pull out a mixing bowl. Measure the ingredients as listed, whisk the liquids and egg whites until frothy, stir in the coconut, and let it rest for 10 minutes. Portion with a 2-inch scoop, bake 18–20 minutes until golden, cool completely, and dip the bottoms in melted HERSHEY’S Semi-Sweet Chocolate Chips. It’s a simple sequence that yields a comforting cookie with minimal fuss.

If you follow the steps above and watch that 18–20 minute window, you’ll have a tray of Chocolate Dipped Coconut Macaroons that should make anyone who tries them ask for the recipe. Enjoy—share a few, and keep the rest for yourself.

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