Chocolate-Dipped Coconut Macaroons

• portions: 24 servings
• temps actif: 20 minutes
• temps total: 1 hour 5 minutes

Ingrédients

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

Instructions

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.

Nutrition

• Calories: 133 kcal
• Lipides Totaux: 10 g
• Lipides Saturés: 8 g
• Lipides Insaturés: 0 g
• Cholestérol: 3 mg
• Sodium: 43 mg
• Glucides Totaux: 11 g
• Fibres Diététiques: 2 g
• Sucres Totaux: 9 g
• Protéines: 2 g