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Chocolate-Dipped Coconut Macaroons

Chocolate-Dipped Coconut Macaroons

Cost $8, save $6

Source: Recommended by CookPal

  • 20 Min
  • 24 Servings
  • $8

INGREDIENTS

  • Wet Ingredients

    • ¾ cup sweetened condensed milk
    • ¼ teaspoon almond extract
    • 1 ½ teaspoons vanilla extract
    • 🧂 ¼ teaspoon fine salt
    • 🥚 1 large egg white

  • Dry Ingredients

    • 3 cups shredded unsweetened coconut

  • Topping

    • 🍫 1 (4 ounce) bar semisweet chocolate, chopped

STEPS

1

Preheat the oven to 350 degrees F (175 degrees C).

2

Combine condensed milk, almond extract, vanilla extract, salt, and egg white in a bowl. Whisk until thoroughly combined. Add about 2 1/3 cups shredded coconut. Mix with a spatula until mixture is sticky and holds together. Form into balls using a sorbet scoop.

3

Roll balls in remaining coconut. Space macaroons evenly onto a silicone-lined baking sheet.

4

Bake in the preheated oven until golden, about 20 minutes. Let cool to room temperature, at least 20 minutes.

5

Meanwhile, place 3/4 of the chocolate in top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Remove from heat and stir in the rest of the chocolate until it melts.

6

Dip the base of each cooled macaroon about 1/8 inch into the chocolate. Place cookies, chocolate-side down, on parchment paper. Let chocolate harden completely.

NUTRIENTS

Per 1 serving

🔥

133

Calories

  • 2
    Protein
  • 11
    Carbs
  • 10
    Fats

💡 Store in an airtight container for up to 5 days.For a more almond-flavored variation, press an almond into each macaroon before baking.If you prefer less sweetness, opt for unsweetened chocolate instead of semisweet chocolate.Silicone baking mats are recommended to prevent cookies from sticking to the sheet.