Chocolate-Dipped Coconut Macaroons recipe
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Ingredients
- ¾ cup sweetened condensed milk ¼ teaspoon almond extract 1 ½ teaspoons vanilla extract ¼ teaspoon fine salt 1 large egg white 3 cups shredded unsweetened coconut 1 (4 ounce) bar semisweet chocolate, chopped, or to taste
Nutrition Info
- 132.6 caloriescarbohydrate: 10.7 gcholesterol: 3.3 mgfat: 9.9 gfiber: 2.2 gprotein: 2 gsaturatedFat: 8 gservingSize: -sodium: 43 mgsugar: 8.5 gtransFat: : -unsaturatedFat: : -
Directions Chocolate-Dipped Coconut Macaroons
Directions
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Preheat the oven to 350 degrees F (175 degrees C).
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.
Roll balls in remaining coconut. Space macaroons evenly onto a silicone-lined baking sheet.
Bake in the preheated oven until golden, about 20 minutes. Let cool to room temperature, at least 20 minutes.
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.
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.