Chocolate Dipped Coconut Macaroons have got to be my all time favorite cookie... the coconut, the chocolate, the chewiness, the yumminess!!!!! FINALLY a true recipe and to think all it took was some sweetened condensed milk lol :)
Ingredients 14 ozs sweetened shredded coconut 14 ozs sweetened condensed milk 1 tsp pure almond extract 2 large egg whites, at room temperature 1/4 tsp salt 1 cup of semi-sweet chocolate chips (for drizzle) Directions Preheat the oven to 325 degrees F. Line baking sheet with parchment paper and dust with flour (this will help the cookies from sticking). Use the upper level of the oven to help toast the coconut while baking also. Combine the coconut, condensed milk, and vanilla in a large bowl. Whip the egg whites and salt on high speed in the bowl of an electric mixer fitted with the whisk attachment until they make medium-firm peaks. Carefully fold the egg whites into the coconut mixture. Drop the batter onto sheet pans lined with parchment paper using either a 1 3/4-inch diameter ice cream scoop, or 2 teaspoons. Bake for 25 to 30 minutes, until golden brown. Let Cool beffore adding chocolate drizzle. For the chocolate drizzle, pour 1 cup semi-sweet chocolate chips in a microwaveable bowl. Microwave on high for 1 minute or until chocolate is smooth enough to stir. Then drizzle on top of coconut macaroons.
Coconut Macaroons Video 01:51
Coconut macaroons are traditional Passover sweets as they contain no flour.
Check the link below for the more details... you won't be sorry. Source: FoodieCrush:: Chocolate Dipped Coconut Macaroons |
