Chocolate Dipped Coconut Macaroons: 5 Irresistible Treats

Deliciously chewy coconut macaroons made with sweetened shredded coconut and topped with a rich semi-sweet chocolate coating.

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Preheat your oven to 325°F (163°C) and line two rimmed baking sheets with parchment paper.
In a large bowl, combine the shredded coconut, sweetened condensed milk, vanilla extract, and salt. Stir well.
In a separate larger bowl, beat the egg whites on high speed until stiff peaks form, about 3 minutes.
Gently fold the beaten egg whites into the coconut mixture using a spatula.
Using a 1½-tablespoon scoop, drop the coconut batter onto the prepared baking sheets, spacing them about 1 inch apart.
Bake one sheet at a time for 20 to 25 minutes or until golden brown. Let them cool completely on the baking sheet.
Melt the semi-sweet chocolate in a microwave-safe bowl in 30-second intervals, stirring until smooth.
Dip the bottom of each cooled macaroon into the melted chocolate, then place them back on the baking sheet.
Allow the chocolate to set completely at room temperature, about 1 hour.
Store the macaroons in an airtight container at room temperature for up to 1 week.