Chocolate Dipped Coconut Macaroons Recipe

Name: Chocolate Dipped Coconut Macaroons
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 7 ounces shredded sweetened coconut; 1/2 cup sweetened condensed milk; 1/4 teaspoon salt; 1 1/2 teaspoons almond extract pure; 1/2 teaspoon pure vanilla extract; 1 large egg white; 1/8 teaspoon cream of tartar; 1 tablespoon sugar; 6 ounces semi sweet chocolate good quality; 1 teaspoon vegetable oil

Servings: persons

7 ounces shredded sweetened coconut
1/2 cup sweetened condensed milk
1/4 teaspoon salt
1 1/2 teaspoons almond extract pure
1/2 teaspoon pure vanilla extract
1 large egg white
1/8 teaspoon cream of tartar
1 tablespoon sugar
6 ounces semi sweet chocolate good quality
1 teaspoon vegetable oil

1
Preheat oven to 350u00b0F.
2
In a medium bowl, combine sweetened condensed milk, salt, almond extract and vanilla extract. Stir to combine. Add coconut and stir with a rubber spatula until everything is incorporated.
3
In a very clean bowl, mix egg white at room temperature and 1/8 tsp cream of tartar. Whisk or beat on low with a hand mixer until frothy and the cream of tartar has disappeared. Increase speed and beat until soft peaks form. Beat in 1 tablespoon granulated sugar.
4
Gently fold half the beaten egg whites into the coconut, then fold in the other half.
5
Use a small cookie scoop or drop by tablespoons on a cookie sheet lined with a silicon baking liner or parchment paper. Will make about 2 dozen cookies.
6
Bake about 10 minutes or until the tops and bottoms of the cookies are golden brown and delicious. Ovens vary - watch the cookies! Allow to cool on the cookie sheet for a few minutes before transferring to a wire rack to finish cooling. I transfer the entire baking liner to the rack and don't try to peel them off until they are completely cool.
7
After cookies have cooled, melt 6 ounces of good quality semi-sweet chocolate and 1 teaspoon vegetable oil in a double boiler until almost melted. Remove from heat and stir to finish melting any remaining bits. Dip each cookie bottom and place on a parchment lined baking sheet. Place in the refrigerator until the chocolate sets and they come off the parchment easily.

325

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* 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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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 7 ounces shredded sweetened coconut, 1/2 cup sweetened condensed milk, 1/4 teaspoon salt, 1 1/2 teaspoons almond extract pure, 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.

Chocolate Dipped Coconut Macaroons

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