Dark Chocolate Dipped Macaroons
Ingredients
- 14 oz. sweetened flaked coconut (approximately 4 1/3 cups)
- 14 oz. unsweetened flaked coconut (approximately 4 cups)
- 1 14 oz. can sweetened condensed milk
- 2 teaspoons vanilla extract
- 4 egg whites
- 1/2 teaspoon salt
- 6-8 oz. bittersweet or dark chocolate chopped for melting
Instructions
- Line two baking sheets with parchment paper. Preheat oven to 325 F.
- Mix the first four ingredients together in a large bowl until well integrated.It may seem too dry, but don’t worry, it will all work out.Stir together with a spoon until well mixed.
- In a separate large glass bowl, beat egg whites with the salt at high speed until stiff peaks form.
- Fold coconut mixture into egg whites in three batches, until all is mixed together.
- Using a one-fourth cup rounded measuring cup or an ice cream scoop, spoon batter onto parchment paper.We like to make big round cookies, but you can also flatten them if you prefer flatter macaroons.
- Bake for 22-25 minutes, until the bottom of the cookie, is golden brown and the tops are toasted. Remove from oven and cool completely.
- When cookies are at room temp, melt 2/3 of the chocolate in the microwave or in a double boiler.Remove from heat and stir in the remaining 1/3 of the chocolate until completely melted.
- Using tongs, dip half of each cookie in the melted chocolate.Cool completely on a wire rack.
Notes
Store in a single layer in an airtight container in the refrigerator until ready to serve. These last very well for up to two weeks in the refrigerator!