If you’re craving the perfect balance of rich chocolate and chewy coconut, these Chocolate Coconut Macaroon Bites are the ultimate treat! Easy to make and irresistibly delicious, they satisfy sweet cravings with every bite. Whether as a quick snack or a show-stopping dessert at your next gathering, this recipe will become a new favorite.
Why You’ll Love These Chocolate Coconut Macaroon Bites
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Quick and Easy: Just a few simple steps to deliciousness—no fancy tools needed.
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Perfect for Beginners: Easy mixing and shaping techniques anyone can master.
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Family-Friendly: A hit with kids and adults alike—perfect for year-round treats.
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Customizable: Add your favorite mix-ins or toppings for a personal twist.
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Deliciously Satisfying: The perfect combination of sweet, chewy coconut and rich chocolate.
Ingredients You’ll Need
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2 cups shredded coconut (sweetened or unsweetened)
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1 cup sweetened condensed milk (or coconut cream for dairy-free)
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1 teaspoon vanilla extract
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1 cup chocolate chips (semi-sweet, dark, or milk chocolate)
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Pinch of salt
Ingredient Notes & Substitutions
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Shredded Coconut: Unsweetened offers a less sugary bite; sweetened gives extra sweetness. Flaked coconut works too for a different texture.
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Sweetened Condensed Milk: Key for binding; substitute coconut cream for a dairy-free option, adjusting sweetness as needed.
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Chocolate Chips: Choose based on your preferred sweetness and flavor intensity.
How to Make These Macaroon Bites Step-by-Step
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Preheat your oven to 350°F (175°C) for even baking.
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Mix the base: In a bowl, combine shredded coconut, condensed milk, vanilla, and salt until evenly mixed. Using hands works best to feel the texture.
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Form the bites: Scoop about 1 tablespoon of mixture and roll into balls, placing them about an inch apart on a lined baking sheet. Wet your hands slightly to prevent sticking.
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Bake: Cook for about 12-15 minutes until edges turn lightly golden. Cool slightly on the baking sheet.
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Melt the chocolate: Microwave chocolate chips in short bursts (30 seconds), stirring until smooth.
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Dip each macaroon: Dip the bottoms or roll the macaroons in chocolate, then place back on the sheet. Optionally sprinkle shredded coconut on warm chocolate for extra texture.
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Let them set: Allow chocolate to set at room temperature or refrigerate for quicker firming.
Serving Suggestions
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Pair with coffee or tea for a delightful afternoon treat.
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Serve alongside milkshakes for a decadent combo.
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Perfect for potlucks, holiday cookie trays, or homemade gifts.
Storage and Reheating
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Store in an airtight container in the fridge for up to 1 week.
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Freeze for up to 2 months with wax paper between layers to prevent sticking.
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Thaw at room temperature 30 minutes before serving. Avoid reheating to preserve chocolate coating.
Tips for Success
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Use fresh or high-quality shredded coconut for the best flavor.
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Mix ingredients until just combined to avoid dense texture.
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Let melted chocolate cool slightly before dipping to prevent melting the macaroons.
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Allow chocolate to fully set for a satisfying bite.
Recipe Variations
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Add a pinch of cayenne pepper for a spicy twist.
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Make it vegan by swapping condensed milk with coconut cream and using dairy-free chocolate chips.
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Fold in chopped nuts like almonds or pecans for crunch.
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Incorporate dried fruits such as cranberries or cherries for a fruity note.
Frequently Asked Questions (FAQ)
Q: Can I use unsweetened coconut?
A: Yes, but your bites will be less sweet. Adjust sugar accordingly if desired.
Q: Why did my chocolate get clumpy after melting?
A: Overheating causes clumps. Melt chocolate in short bursts, stirring frequently.
Q: Is this recipe gluten-free?
A: Naturally gluten-free as long as your chocolate chips are gluten-free.
Q: Can I double the recipe?
A: Yes, but adjust baking time slightly and keep an eye on doneness.
Q: What if the bites spread too much during baking?
A: Make sure your oven temperature is accurate and that the mixture isn’t too wet.
Chocolate Coconut Macaroon Bites
Ingredients
Main Ingredients
- 2 cups shredded coconut Use unsweetened coconut for a healthier option.
- 1 cup sweetened condensed milk Essential for binding the coconut; can substitute with coconut cream.
- 1 teaspoon vanilla extract
- 1 cup chocolate chips Can use dark or milk chocolate according to preference.
- 1 pinch salt
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, combine shredded coconut, sweetened condensed milk, vanilla extract, and a pinch of salt. Mix well until everything is combined.
- Scoop a tablespoon of the mixture and roll it into a ball. Place the balls on a lined baking sheet, spacing them about an inch apart.
- In a microwave-safe bowl, melt the chocolate chips in 30-second intervals, stirring in between until smooth.
- Once your macaroon bites are done baking and cooled slightly, dip each one into the melted chocolate, then place them back on the baking sheet.
- Allow the chocolate to set at room temperature or place them in the refrigerator for quicker results.