Chocolate Covered Macaroons

chocolate covered macaroonsI am running out the door, but I wanted to share this recipe for Chocolate Covered Macaroons before Passover has come and gone. We are on our way to Sonoma to try The Fremont Diner and wander around. This weekend is our last carefree weekend before we leave California. By carefree I mean, a weekend with no events, parties, or obligations. It is a gorgeous sunny California spring day, so we are going to head out and enjoy it.

This recipe for Chocolate Covered Macaroons came from People Magazine of all places. I figured it must be good if it comes from a real-life desperate housewife! And they really are something special. The sour cream balances the sweetness from the coconut and these are my new favorite macaroon recipe. They are so easy to make. If you want to make it even simpler, skip the chocolate. But really, why would anyone want to skip that? Thanks Jill!

chocolate covered macaroons recipe2 (14-ounce) bags shredded coconut
1 (14-ounce) can sweetened condensed milk
2 Tablespoons sour cream
1 Tablespoon heavy cream
1 1/2 teaspoons vanilla
1 1/2 cups milk chocolate chips
1 1/2 cups dark chocolate chips

chocolate covered macaroons recipeMix together in a large bowl the sweetened condensed milk, sour cream, heavy cream, and vanilla.

chocolate covered macaroons recipeAdd the shredded coconut.

chocolate covered macaroons recipeMix together. Make sure that all of the coconut is covered with the milk mixture. It takes a bit of elbow grease to get it all covered.

chocolate covered macaroons recipeUse an ice cream scoop and place mounds on parchment lined baking sheets.

chocolate covered macaroons recipeBake at 325 degrees for 20 to 25 minutes or until the coconut is nicely browned. Cool completely on a cooling rack.

chocolate covered macaroons recipeMelt the chocolate. I like to use the microwave for this, but you can also melt it using a double boiler. Dip the macaroon halfway. Let the chocolate harden in the fridge.

chocolate covered macaroons recipe

chocolate covered macaroons recipe

Chocolate Covered Macaroons

Yield: makes 2 dozen

Chocolate Covered Macaroons - Chewy coconut macaroons dipped in dark chocolate. A delicious Passover dessert.

Ingredients

  • 2 (14-ounce) bags shredded coconut
  • 1 (14-ounce) can sweetened condensed milk
  • 2 Tablespoons sour cream
  • 1 Tablespoon heavy cream
  • 1 1/2 teaspoons vanilla
  • 1 1/2 cups milk chocolate chips (I used the most gorgeous Callebaut chocolate chips)
  • 1 1/2 cups dark chocolate chips

Instructions

  1. Mix together in a large bowl the sweetened condensed milk, sour cream, heavy cream, and vanilla.
  2. Add the shredded coconut.
  3. Mix together. Make sure that all of the coconut is covered with the milk mixture. It takes a bit of elbow grease to get it all covered.
  4. Use an ice cream scoop and place mounds on parchment lined baking sheets.
  5. Bake at 325 degrees for 20 to 25 minutes or until the coconut is nicely browned. Cool completely on a cooling rack.
  6. Melt the chocolate. I like to use the microwave for this, but you can also melt it using a double boiler. Dip the macaroon halfway. Let the chocolate harden in the fridge.
Nutrition Information:

Amount Per Serving: Calories: 0Total Fat: 0g

Did you make this recipe?

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BakedBree was originally created by Boston-based blogger Bree Hester but is now run by a team of food bloggers with a passion for all things food. Here you can get lots of weeknight meal inspiration, eat more plant-based meals, and still indulge in a decadent sweet treat. Baked Bree is a place where you will find great recipes and inspiration for your next adventure.

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This Post Has 31 Comments

  1. Rebecca

    Wow . . . these were so good. I think I gained 5 pounds eating the enormous batch these made! Thanks for sharing.

  2. Lily

    These look amazing! Do you think you could dip them in tempered chocolate?

    1. bakedbree

      I don’t see why not. I am too lazy to temper my chocolate.

  3. Jan

    Have you ever frozen these ahead of the holiday ??

    Thanks

    1. bakedbree

      No, I have not, but I am sure that you can. Wrap them carefully in wax paper and in an airtight container. I would wait to dip them in chocolate until you were going to serve them.

  4. Vivian

    This is a really nice recipe! I am so happy that I found it!
    I am planning to run a party for my 6 year old girl and I would like to know how many does that make.
    Thank you.

    1. bakedbree

      It depends on the size you make them, but maybe 2 dozen? I don’t remember to be honest, I made them a long time ago.

  5. Sb

    Is it sweetened or unsweetened coconut?

    1. bakedbree

      sweet.

  6. Carol

    How far in advance can you make these delicious treats? If I make them 2 days ahead, how should I store them?

    1. bakedbree

      In an air tight container.

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