Chocolate Dipped Coconut Macaroons Recipe Demonstration - Joyofbaking.com

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.

Preheat your oven to 350 degrees Fahrenheit (180 degrees Celsius).

Line a baking sheet with parchment paper or lightly butter it.

In a large bowl, whisk together 2 large eggs until broken up.

Add 1/2 cup granulated white sugar and 1/8 teaspoon salt to the eggs and mix.

Stir in 1 teaspoon pure vanilla extract for flavoring.

Add 3 cups of sweetened flaked coconut and mix until all the coconut is moistened with the egg mixture.

Using a tablespoon or cookie scoop, form the mixture into uniform mounds and place them on the prepared baking sheet.

Bake in the preheated oven for 14 to 18 minutes, rotating the baking sheet halfway through, until golden brown.

Transfer the baked macaroons to a wire rack to cool completely.

Melt 4 ounces of dark chocolate in a heatproof bowl over a saucepan of simmering water, adding 1/2 teaspoon coconut oil to smooth it out.

Once melted, dip the bottoms of the cooled macaroons into the chocolate, or drizzle chocolate over the tops if preferred.

Place the dipped macaroons on a baking sheet and refrigerate for about 15 minutes to set the chocolate.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens