Chocolate-Dipped MACAROONS from HEAVEN

Add unsweetened coconut flakes to a bowl.

Pour in sweetened condensed milk.

Add 1 teaspoon of vanilla extract and 1 teaspoon of almond extract.

Mix all ingredients together.

Separate egg whites from the eggs, ensuring the bowl is clean.

Whip egg whites with a pinch of salt until soft peaks form.

Gently fold the whipped egg whites into the coconut mixture.

Grease parchment paper on a baking sheet.

Scoop the mixture into golf ball-sized portions and place on the baking sheet with space in between.

Bake in the oven at 175 degrees Celsius for 20-25 minutes, depending on the oven.

Let the macaroons cool completely on a baking rack.

Melt Belgian dark chocolate in a double boiler.

Dip the bottom of some macaroons in the melted chocolate, or submerge them completely.

Allow the chocolate to dry completely before serving.

Equipment Needed

Spice Level:

Allergens