Chocolate Dipped Coconut Macaroons

Chocolate Dipped Coconut Macaroons

A baker, I am not. My last “baked goods” endeavor resulted in some very hockey-puck like biscuits. Luckily for me, and you other non-bakers out there, coconut macaroons aren’t exactly rocket science. Just mix, scoop and bake. No big deal, right? These lovely little haystack shaped treats are one of those awesome concoctions that seem much more complicated than they are. Delicate flaky mouthfuls of coconut goodness. I love them with a cup of coffee or tea and … well I just love them. If you’re a coconut loving, lazy baker like me – you’ll love them too.

I attempted to lighten these up a little bit by opting for light condensed milk. Because it tends to be a bit thinner than the full-fat variety, I added in a tablespoon of flour. Some macaroon recipes call for flour and some don’t. If you use the full-fat condensed milk excluding it shouldn’t alter your results.

Ingredients:

  • 1 14 oz bag of sweetened shredded coconut
  • 1 and 1/2 cup light sweetened condensed milk
  • 2 large egg whites (room temperature)
  • 1 tablespoon flour
  • 1/8 teaspoon salt
  • 1 teaspoon pure vanilla extract
  • 1 cup chocolate for dipping (optional)

Directions:

  • Preheat oven to 325 degrees
  • Combine coconut, flour, salt, and vanilla extract in a large bowl
  • Top coconut mixture with condensed milk and mix
  • Add egg whites to a separate mixing bowl and whip until medium stiff peaks form
  • Gently fold in egg whites to coconut mixture
  • Drop 1 tablespoon at a time on to a large parchment lined baking sheet 1 inch apart
  • Use you fingers to go back and shape the macaroons into little peaked haystacks
  • Bake at 325 for 20-25 minutes or until tops are lightly golden
  • Remove from baking sheet and cool completely
  • Melt chocolate over a double boiler (or in the microwave)
  • Dip bottoms of cooled macaroons in chocolate and place on a parchment lined baking sheet
  • Chill for 10-15 minutes to set chocolate
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