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Chocolate-Dipped Coconut Macaroons Recipe

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This recipe for Chocolate-Dipped Coconut Macaroons is from Diane's Private Pantry, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
For the cookies:
2/3 cup sweetened condensed milk
1 large egg white
1½ teaspoons vanilla
1/8 teaspoon salt
3½ cups sweetened flaked coconut

For the chocolate dipping:
10 ounces semi-sweet chocolate, chopped
Directions:
Directions:
Preheat the oven to 325°F. Line two cookie sheets with parchment paper or a silicone mat.

In a large bowl, stir together the sweetened condensed milk, egg white, vanilla and salt until combined. Stir in the coconut until well blended.

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.

Bake, one sheet at a time, until the cookies are light golden brown, 15 to 2o minutes.

Cool the cookies on the baking sheets until slightly set, about 2 minutes; remove to a wire rack with a wide metal spatula.

Once the cookies are cooled to room temperature (about 30 minutes), line two baking sheets with parchment paper.

Melt 8 ounces of the semi-sweet 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.

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.

Refrigerate the macaroons until the chocolate sets, about 15 minutes.
Number Of Servings:
Number Of Servings:
3 dozen
Preparation Time:
Preparation Time:
1 hour 30 minutes

 

 

 

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