chocolate dipped coconut macaroons

Name: Chocolate Dipped Coconut Macaroons
Prep time: 20 min
Cook time: 25 min
Yield: 24
Cuisine: Jewish
Ingredients: 14 ounce(s) sweetened condensed milk; 14 ounce(s) sweetend shredded coconut; 1 teaspoon(s) vanilla extract; 2 large egg whites, room temperature; 1/2 teaspoon(s) kosher salt; 6 ounce(s) dark (70-70%) chocolate, melted

9 Pinches

Mikekey *

Seattle, WA

Updated on Aug 6, 2016

Like the kind found in Jewish Delis.

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prep time 20 Min

cook time 25 Min

method Bake

yield 24 serving(s)

Ingredients

14 ounces sweetened condensed milk
14 ounces sweetend shredded coconut
1 teaspoon vanilla extract
2 large egg whites, room temperature
1/2 teaspoon kosher salt
6 ounces dark (70-70%) chocolate, melted

How To Make chocolate dipped coconut macaroons

Step 1

Heat oven to 350° F (180° C). Line a baking sheet with parchment paper.

Step 2

Place condensed milk, coconut and vanilla in a large bowl and stir to combine.
Step 3

Beat egg whites and salt in the bowl of an electric mixer until soft peaks from. Fold into the coconut.
Step 4

Drop tablespoon-sized mounds of coconut on baking sheet. Bake until golden brown, about 25 minutes. Cool on rack.
Step 5

Dip half of the macaroons in melted chocolate. Transfer to a plate lined with parchment. Refrigerate until set.
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