Chocolate Dipped Coconut Macaroons [Easy Cookie Recipe] #cookies #glutenfree

sweetened condensed milk

🥗Healthier: coconut cream

💰Cheaper: evaporated milk

Coconut cream is lower in sugar, while evaporated milk is often less expensive.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey is a natural sweetener, while brown sugar can be more economical.

In a large mixing bowl, add 3/4 cup of sweetened condensed milk.

Add 1 teaspoon of vanilla to the bowl and mix well.

Pour in a 14 oz bag of sweetened coconut and stir to combine.

Set the coconut mixture aside.

In a stand mixer with a whisk attachment, add 1/4 teaspoon of salt and 2 egg whites that have been left out at room temperature.

Whip the egg whites until soft peaks form.

Fold the whipped egg whites into the coconut mixture until combined.

Use a cookie scoop to scoop out the mixture and roll into balls.

Place the balls on a parchment-lined cookie sheet.

Bake in a preheated oven at 325 degrees for 23 to 25 minutes.

Remove the macaroons from the oven and let them cool completely.

Prepare a double boiler by filling a saucepan with about an inch of water.

In a bowl, add 1 cup of milk chocolate chips and place it on top of the saucepan without touching the water.

Heat over low heat until the chocolate chips are melted.

Dip the bottoms of the cooled macaroons into the melted chocolate.

Place the dipped macaroons on a cookie sheet that has been in the freezer for about 10 minutes.

Set the macaroons in the freezer for 2 to 3 minutes to let the chocolate set up.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens