Dark Chocolate Dipped Maple Coconut Macaroons




Introduction: Dark Chocolate Dipped Maple Coconut Macaroons

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These coconut macaroons are absolutely delightful and always go over well when I am having people over or bringing a sweet treat to someone's home. These come together with relatively few ingredients. They work well when you have guests with dietary restrictions! When I have people over I try to make sure that there's something delicious that everyone can eat. These are vegan, lactose-free, gluten-free, nut-free, and soy-free. Most importantly, they are easy and oh so delicious.

Time (total): about 35 minutes

Time breakdown:

  • 5 minutes prep
  • 5 minutes cook
  • 10 minutes freezer (first round)
  • 10 minutes chocolate dipping
  • 5 minutes freezer (second round)


  • ~3 cups dried flaked coconut
  • ~3 tbsp maple syrup (real maple syrup is best, but artificial is fine too)
  • ~1 bar or 1 cup baker's chocolate or semi-sweet chocolate chips (or milk chocolate if your guests do dairy)
  • ~1 tsp neutral oil or coconut oil (e.g. vegetable or canola oil)

Optional Ingredients:

  • coarse sea salt
  • Almonds, pecans, or pistachios for garnish

Other Materials:

  • Medium Size mixing bowl
  • Cup and tablespoon measure
  • Parchment paper
  • Oven or toaster oven
  • Freezer or refrigerator
  • Microwave or double boiler (for melting chocolate)
  • Microwave safe dish, if using a microwave

Step 1: Mix Ingredients

  1. Preheat oven to 350 F
  2. In a medium-size bowl, add 3 cups of coconut.
  3. Add 1 tbsp at a time of maple syrup, mixing thoroughly between each addition until coconut sticks together firmly.

Notes: Exact quantities are unnecessary, try to go off of the consistency of the coconut mixture. You want it to be able to stick together firmly.

Step 2: Form Coconut Macaroons

  1. Cover a baking sheet with parchment paper. A silpat mat would also work.
  2. Firmly press the coconut mixture into a round tablespoon measure (or melon baller, or ice cream scoop if you want them extra large)
  3. Remove the coconut pieces so that they look like half domes on the baking sheet.

Step 3: Bake for 5 Minutes at 350 in Preheated Oven

This step isn't strictly necessary, I just find that the lightly toasted coconut really enhances the flavor. It only needs a few minutes for some parts of the dessert to lightly brown

Step 4: Place in Refrigerator or Freezer for 5-10 Minutes

Longer is okay if using a refrigerator. You don't want these to actually freeze, just firm up enough that they stick together well when coating in chocolate. When the macaroons are straight out of the oven, they are going to be very soft.

Step 5: Melt Chocolate in Double Boiler or Microwave

I'm using a microwave because it is easier. In a microwave-safe dish, add chocolate chips or pieces or baking chocolate. Mix in about a tsp of vegetable oil.

Microwave for up to 2 minutes, stirring every 20 seconds until chocolate is melted.

Step 6: Dip Coconut Macaroons in Chocolate

Your macaroons should be very firm from the freezer. Dip the cold macaroons in the melted chocolate. If you have extra chocolate left over, you can drizzle some on top. This would be a good time to add a topping like coarse sea salt or almonds, if you would like.

Step 7: Put Macaroons Back in the Freezer for a Couple Minutes

You don't need very long. After the chocolate cools, it will release easily from the parchment paper.

Step 8: Enjoy Refrigerated or at Room Temperature!

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    6 years ago

    My macaroons kept falling apart as soon as I dipped them in the melted chocolate. Should I use more syrup maybe?


    Reply 6 years ago

    I wanted to figure out why it wasn't working for you so I did a couple tests. Question: Did you use sweetened or unsweetened dried coconut? In this 'ible, I used sweetened, which significantly improved how well it stuck together. I tried today to make it with unsweetened dried coconut, and while I was able to get it to work, I did have to use way more maple syrup, cook longer, and freeze first before I could get it to hold together well for chocolate dipping. With the pre-sweetened stuff, it came together super quickly.

    Best of luck! Please let me know if you try again, because these are SO worth it. Also, if you want a non-vegan version you can try sweetened condensed milk instead.


    Reply 6 years ago

    2 things to try:

    -Try freezing/refrigerating a little bit longer before dipping. You want them to be super firm, that'll help them stay together during the chocolate dipping.
    -If you use too much syrup, they will get melty during baking. You could get around this by pre-toasting the coconut or just not baking. I used ~ 3 cups coconut and 3 tbsp of syrup.
    -Try to dip them quickly, then immediately place on parchment paper to cool. After you've finished dipping them all, place them back in the refrigerator/freezer for a few minutes. They will release easily from the parchment paper when they are cool.