Thursday, December 29, 2011

Chocolate Dipped Coconut Macaroons

This was my first time making these and I was surprised by how simple it is.  I can't wait to make them again and try different flavors and garnishes!  I bet they would also be delicious drizzled with caramel.

Yield:  Makes about 30 small macaroons

14 ounces (1 bag) shredded sweetened coconut
14 ounces (1 can) sweetened condensed milk
1 tsp vanilla extract
2 large egg whites
1/2 tsp salt
8 ounces chocolate, melted

Preheat oven to 350.  Line baking sheet(s) with parchment paper.  Combine condensed milk with coconut and vanilla in a bowl.  Beat egg whites with salt in an electric mixer until firm peaks form.  Fold beaten egg whites into coconut mixture.

Using a spoon or scoop, remove tablespoon size mounds of the batter and place on baking sheets about 2 inches apart.  Bake until golden, about 10-15 minutes.  About halfway through the baking process, use a spoon or other utensil to re-mold any macaroons that are starting to spread too much.  When done, remove from oven and cool completely.

Once cool, melt the chocolate in the microwave.  Spread out a sheet of wax paper.  Dip the bottom of each macaroon in the melted chocolate and place on wax paper.  Drizzle with additional chocolate, if desired.  Let the macaroons set for about 30 minutes before serving.
These can be refrigerated for up to two weeks.  Enjoy!

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