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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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

Directions Step-By-Step

1
Preheat the oven to 325°F. Line two cookie sheets with parchment paper or a silicone mat.
2
In a large bowl, stir together the sweetened condensed milk, egg white, vanilla and salt until combined. Stir in the coconut until well blended.
3
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.
4
Bake, one sheet at a time, until the cookies are light golden brown, 15 to 2o minutes.
5
Cool the cookies on the baking sheets until slightly set, about 2 minutes; remove to a wire rack with a wide metal spatula.
6
Once the cookies are cooled to room temperature (about 30 minutes), line two baking sheets with parchment paper.
7
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.
8
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
9
Refrigerate the macaroons until the chocolate sets, about 15 minutes

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