86 hangry
Chocolate-Dipped Coconut Macaroons
24 servings
분량20 minutes
활동 시간1 hour 5 minutes
총 시간재료
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
방향
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.
영양 정보
1회 제공량
-
칼로리
133 kcal
지방 전체
10 g
포화 지방
8 g
불포화 지방
0 g
트랜스 지방
-
콜레스테롤
3 mg
나트륨
43 mg
탄수화물 전체
11 g
식이섬유
2 g
총 당류
9 g
단백질
2 g
24 servings
분량20 minutes
활동 시간1 hour 5 minutes
총 시간