chocolate-dipped coconut macaroons




Prep Time


Cook Time

Store these delicious treats in an airtight container — although you’ll find they never last long!



For the chocolate-dipped coconut macaroons

  • 400g thread coconut
  • 1 cup condensed milk
  • 1 teaspoon vanilla extract
  • ½ teaspoon almond essence
  • 2 large egg whites
  • ¼ teaspoon salt
  • 150g dark chocolate


For the chocolate-dipped coconut macaroons

  • Preheat the oven to 165°C (145°C fan bake). Line 2 baking trays with baking paper.
  • Mix the coconut, condensed milk, vanilla and almond essence in a large bowl.
  • In a separate bowl, beat the egg whites and salt until stiff peaks form.
  • Immediately fold the whipped egg whites into the coconut mixture using a rubber spatula.
  • Scoop heaped tablespoons onto the prepared trays, spacing them about 3cm apart.
  • Bake for 25 minutes. Leave to cool.
  • Melt the chocolate in a bowl set over a pan of simmering water or in short bursts in a microwave, stirring between bursts.
  • Dip the bottoms of the macaroons into the chocolate and place back on the baking trays.
  • Refrigerate for 15 minutes while the chocolate sets.