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Category: Cookies
Prep Time: Cook Time: Total Time:
For the cookies:
2/3 cup sweetened condensed milk
1 large egg white
1 1/2 tsp vanilla
1/8 tsp salt
31/2 cups sweetened flaked coconut
For the chocolate dipping:
10 oz semi-sweet chocolate, chopped
Preheat the oven to 325. Line two cookie sheets with parchment paper or a silicone mat.
In a large bowl, stir together the sweetened condensed milk, egg white, vanilla and salt until combined. Stir in the coconut until well blended. Drop the dough by tbspfuls 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. Bake, one sheet at a time, until the cookies are light golden brown, 15 to 20 minutes.
Cool the cookies on the baking sheets until slightly set, about 2 minutes; remove to a wire rack with a wide metal spatula. Once the cookies are cooled to room temperature (about 30 minutes), line two baking sheets with parchment paper.
Melt 8 oz 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 oz chocolate until smooth.
Holding a macaroon by its pointed top, dip the bottom and 1/2 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. Refrigerate the macaroons until the chocolate sets, about 15 minutes.
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CHOCOLATE-DIPPED COCONUT MACAROONS
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Category: Cookies
Prep Time: Cook Time: Total Time:
For the cookies:
2/3 cup sweetened condensed milk
1 large egg white
1 1/2 tsp vanilla
1/8 tsp salt
31/2 cups sweetened flaked coconut
For the chocolate dipping:
10 oz semi-sweet chocolate, chopped
Preheat the oven to 325. Line two cookie sheets with parchment paper or a silicone mat.
In a large bowl, stir together the sweetened condensed milk, egg white, vanilla and salt until combined. Stir in the coconut until well blended. Drop the dough by tbspfuls 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. Bake, one sheet at a time, until the cookies are light golden brown, 15 to 20 minutes.
Cool the cookies on the baking sheets until slightly set, about 2 minutes; remove to a wire rack with a wide metal spatula. Once the cookies are cooled to room temperature (about 30 minutes), line two baking sheets with parchment paper.
Melt 8 oz 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 oz chocolate until smooth.
Holding a macaroon by its pointed top, dip the bottom and 1/2 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. Refrigerate the macaroons until the chocolate sets, about 15 minutes.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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