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Chocolate-Dipped Coconut Macaroons

Name: Chocolate-Dipped Coconut Macaroons
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 24 servings
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

24 servings

servings

20 minutes

active time

1 hour 5 minutes

total time

Start Cooking

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

Directions

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

Serving Size

Calories

133 kcal

Total Fat

10 g

Saturated Fat

8 g

Unsaturated Fat

0 g

Trans Fat

Cholesterol

3 mg

Sodium

43 mg

Total Carbohydrate

11 g

Dietary Fiber

2 g

Total Sugars

9 g

Protein

2 g