Preheat the oven to 350°F. Line two baking sheets with parchment paper.
In a large bowl combine the milk, coconut and fruit; stir well. Scoop mixture by the level tablespoonsful and place on the prepared pans. Bake the macaroons for 16 minutes, or until golden brown. Let them cool completely on the pans before removing them.
Place a large sheet of parchment paper or waxed paper on a work surface.
Place the chocolate in a microwave-safe bowl and heat in the microwave at 30 second intervals (100% power) until melted, about 1 minute. Stir well between heating intervals. Dip the bottoms of each macaroon into the chocolate and place on the paper. Let stand until set, about 1 hour.
Store macaroons in an airtight container at room temperature.
Notes
If you’re not a fan of candied fruit it may be omitted – hurrah for 2 ingredient macaroons!
The macaroon mixture should be thick and pack easily in a tablespoon. If the mixture seems to loose then chill it in the refrigerator until firm enough to handle.
Use a second spoon to scrape the mac mix from the tablespoon if it doesn’t release on its own.