Insane Chocolate Dipped Coconut Macaroons!

Insane Chocolate Dipped Coconut Macaroons!

Indulge in these insane chocolate-dipped coconut macaroons, perfectly chewy and rich with maple syrup and coconut milk.

Print Recipe Pin Recipe

Prep Time 50 minutes mins

Total Time 50 minutes mins

Servings: 20

Course: Dessert

Calories: 250

Ingredients Method Notes

Ingredients

  

• 2 tablespoons Bob’s Red Mill Pumpkin Seeds
• 3/4 cup maple syrup
• 1/4 cup full fat canned coconut milk
• 1 tablespoon coconut oil
• 2 teaspoons vanilla extract
• pinch flaky sea salt
• 3 cups Bob’s Red Mill Flaked Coconut
• 1/2 cup Bob’s Red Mill Almond Flour
• 5 ounces dark chocolate

Method

 

1. Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
2. Toast pumpkin seeds: Spread on a baking sheet and bake for 5-8 minutes until lightly toasted. Set aside.
3. Make the caramel: In a saucepan, combine maple syrup, coconut milk, and coconut oil. Boil, stirring, for 10 minutes until thickened to ¾ cup. Stir in vanilla and a pinch of salt. Remove from heat.
4. Prepare macaroon base: In a food processor, combine flaked coconut and almond flour. Add all but 1/4 cup of the caramel sauce. Pulse until finely chopped and the mixture holds together when squeezed.
5. Form macaroons: Drop 1-tablespoon balls of the mixture onto the prepared baking sheet, packing them tightly. Bake for 8-10 minutes until tops are lightly toasted. Let cool completely.
6. Melt dark chocolate: Microwave dark chocolate in 30-second intervals, stirring until smooth. Stir in remaining chocolate until fully melted.
7. Dip and decorate: Dip the bottom of each cooled macaroon into melted chocolate. Place on parchment paper. Drizzle with remaining caramel sauce and sprinkle with toasted pumpkin seeds. Chill until chocolate is firm.

Notes

– Toast your coconut flakes lightly before adding them to the mixture for an extra layer of flavor.
– Ensure your macaroons are completely cool before dipping in chocolate to prevent melting.
– Use good quality dark chocolate for the best flavor and a smooth coating.

Allergens: Eggs, Wheat, Soybeans.

Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.

The technique that makes it

The key to achieving perfectly chewy and moist coconut macaroons lies in the careful balance of wet and dry ingredients, and the precise baking temperature. The combination of maple syrup, coconut milk, and coconut oil provides moisture and richness, while the almond flour acts as a binder and contributes to the tender texture. It’s crucial to ensure the coconut milk is full-fat; reduced-fat versions contain more water, which can lead to a gummy or overly wet macaroon. The maple syrup not only sweetens but also helps create a slightly crisp exterior as it caramelizes. When mixing, avoid overworking the dough, as this can develop the gluten in the almond flour, resulting in tougher macaroons. The dough should be thick and hold its shape when scooped. Baking at 350°F (175°C) is optimal. Too low a temperature will dry out the macaroons before they can set, while too high a temperature will cause the bottoms and edges to burn before the center is cooked through. The pumpkin seeds, while not strictly essential for the macaroon’s structure, add a delightful nutty crunch and visual appeal, complementing the sweet coconut. The dark chocolate dip adds a layer of decadent flavor and a satisfying textural contrast, but it’s important to temper the chocolate properly or use good quality chocolate chips that melt smoothly for the best results.

Troubleshooting

• Failure: Macaroons are dry and crumbly.
  Fix: This often indicates too much dry ingredient or overbaking. Ensure you accurately measured the flaked coconut and almond flour. Try reducing the baking time by a few minutes, checking for golden-brown edges and a set center.
• Failure: Macaroons are too wet or spread too much.
  Fix: The dough might be too loose. Ensure you used full-fat coconut milk and didn’t add extra liquid. You can try chilling the dough for 30 minutes to firm it up before scooping.
• Failure: Chocolate coating is streaky or dull.
  Fix: This usually means the chocolate wasn’t tempered correctly or it seized. Ensure your bowls and utensils are completely dry when melting chocolate. Using chocolate chips designed for melting can help. For a glossier finish, temper the dark chocolate using a double boiler method.
• Failure: Macaroons are burnt on the bottom but undercooked inside.
  Fix: Your oven temperature may be too high or the baking sheet too close to the heat source. Try lowering the oven temperature by 10-15°F (5-8°C) and/or placing the baking sheet on a middle rack.

Substitutions

• Maple Syrup: Honey or agave nectar can be used as a liquid sweetener. The flavor profile will change slightly, with honey adding a distinct floral note.
• Full Fat Canned Coconut Milk: Heavy cream can be substituted. This will result in a richer macaroon but may alter the subtle coconut flavor.
• Bob’s Red Mill Flaked Coconut: Unsweetened shredded coconut can be used, but ensure it’s not finely desiccated, as the larger flakes provide better texture.
• Dark Chocolate: Milk chocolate or semi-sweet chocolate can be used for dipping. Milk chocolate will make the finished macaroon sweeter, while semi-sweet offers a milder chocolate flavor.

Pro tips

• Toast your coconut flakes lightly before adding them to the mixture for an extra layer of flavor.
• Ensure your macaroons are completely cool before dipping in chocolate to prevent melting.
• Use good quality dark chocolate for the best flavor and a smooth coating.

Enjoy these delightful chocolate-dipped coconut macaroons as a sweet ending to any meal or a special treat anytime.

Try this next: Crispy Banana Fritters with Mexican Chocolate

More from Vegan Bowls →

Read also on TastyBend: Cake Pop Nutrition Facts: Complete Expert Guide to Smart Dessert Choices 2026.

Frequently asked questions