Chocolate-Dipped Coconut Macaroon Cookies

Manon Carr

By
@manonfc

Every year, during the Holidays, I usually make the same old boring cookies. This year I wanted to make something different. I found this chocolate-dipped coconut cookies' recipe online (Pinterest.com). OMG - my daughter-in-law couldn't stop eating them.. They are sooo good, and they are very easy to make.


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Rating:
★★★★★ 1 vote
Serves:
2-3 doz
Prep:
30 Min
Cook:
20 Min

Ingredients

2/3 c
sweetened condensed milk
1 large
egg white
1 1/2 tsp
vanilla
1/8 tsp
salt
3 1/2 c
sweetened flaked coconut
10 oz
for the chocolate dipping: semi-sweet chocolate, chopped

Step-By-Step

1Preheat the oven to 325°F. Line two cookie sheets with parchment paper or a silicone mat.

2In a large bowl, stir together the sweetened condensed milk, egg white, vanilla and salt until combined. Stir in the coconut until well blended.

3Drop 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.

4Bake, one sheet at a time, until the cookies are light golden brown, 15 to 2o minutes.

5Cool the cookies on the baking sheets until slightly set, about 2 minutes; remove to a wire rack with a wide metal spatula.

6Once the cookies are cooled to room temperature (about 30 minutes), line two baking sheets with parchment paper.

7Melt 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.

8Holding 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

9Refrigerate the macaroons until the chocolate sets, about 15 minutes

About this Recipe