Chocolate-Dipped Coconut Macaroons – a delicious recipe with condensed milk, almond extract, vanilla, salt, egg white, unsweetened coconut. Easy to follow and perfect for any occasion.
Serves 4
Snacks & Appetizers
Servings:persons
1
Preheat the oven to 350 degrees F (175 degrees C).
2
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.
3
Roll balls in remaining coconut. Space macaroons evenly onto a silicone-lined baking sheet.
4
Bake in the preheated oven until golden, about 20 minutes. Let cool to room temperature, at least 20 minutes.
5
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.
6
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.
207
kcal
Calories
12
g
Fat
18
g
Carbs
6
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 3/4 cup sweetened condensed milk, 1/4 teaspoon almond extract, 1 1/2 teaspoons vanilla extract, 1/4 teaspoon fine salt, and more.
Yes, Chocolate-Dipped Coconut Macaroons falls under the Snacks & Appetizers category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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