Chocolate-Dipped Coconut Macaroons
Total Time
1 hr 30 mins
Prep Time
45 mins
Cook Time
20 mins
Rating
4.28 out of 5 stars
(18)
Ingredients
36 cookies
- ⅔ cup sweetened condensed milk
- 1 egg white
- 1½ teaspoons vanilla
- ⅛ teaspoon salt
- 3½ cups sweetened flaked coconut
- 10 ounces semisweet chocolate, finely chopped, divided
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Preparation
Step 1
Preheat the oven to 325°F. Line two cookie sheets with parchment paper or a silicone mat.
Step 2
In a large bowl, stir together the sweetened condensed milk, egg white, vanilla and salt until combined. Stir in the coconut until well blended.
Step 3
Drop the dough by tablespoonfuls about 2 inches apart onto the cookie sheets. Form the cookies into loose haystacks with your fingertips, moistening your hands with water as necessary to prevent sticking.
Step 4
Bake, one sheet at a time, until the cookies are light golden brown, 15 to 20 minutes.
Step 5
Cool the cookies on the baking sheets until slightly set, about 2 minutes, then remove to a wire rack with a wide metal spatula. Cool completely before dipping in chocolate.
Step 6
Melt 8 ounces of the chocolate in a small heatproof bowl set over a pan of almost-simmering water, stirring once or twice, until smooth. Remove from the heat; stir in the remaining 2 ounces chocolate until smooth.
Step 7
Holding a macaroon by its pointed top, dip the bottom and ½ inch up the sides in the chocolate; scrape off the excess chocolate and place the macaroon on a prepared baking sheet. Repeat with the remaining macaroons.
Step 8
Refrigerate the macaroons until the chocolate sets, about 15 minutes. The cookies can be stored in an airtight container at cool room temperature or in the refrigerator for up to 1 week.
Step 9
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Chef's notes
Nutritional values are based on one macaroon
Calories:
102 kcal
