Chocolate Dipped Coconut Macaroons
- Yield 12 large macaroons
Chocolate Dipped Coconut Macaroons
- Yield 12 large macaroons
Ingredients
Units
- 5 cups sweetened, shredded coconut
- 14 oz minus 2 tablespoons sweetened condensed milk
- 2 egg whites
- 3 tablespoons all-purpose flour
- 2 teaspoons vanilla extract
- 1 teaspoon salt
- 1/2 cup bittersweet chocolate, chopped
Instructions
- Preheat oven to 325°F.
- In a standing mixer, beat egg whites until stiff peaks form, about 3 minutes. Gently fold in the remaining ingredients until everything is combined. The mixture should hold its shape and not melt back into the bowl. If it does not hold its shape, strain the mixture through a mesh strainer to remove excess liquid.
- Using a 1/4 inch scoop, scoop the mixture onto a silpat- or parchment-lined cookie sheet. Bake for roughly 35 minutes, or until the macaroons are golden brown throughout. Place on a cooling rack for 10 minutes.
- While the macarons are cooling, melt your chocolate. Place chopped chocolate in a microwave-safe bowl and heat in 30 second increments, stirring in between each time.
- Once the macaroons have cooled a bit, dip their bottoms in the melted chocolate and place back on cooling rack to harden. Voila!