Spicy Tabasco Coconut Macaroons Recipe! Dipped in White Chocolate!

sweetened condensed milk

🥗Healthier: coconut cream

💰Cheaper: evaporated milk

Coconut cream adds richness while reducing sugar.

dark chocolate

🥗Healthier: cacao nibs

💰Cheaper: semi-sweet chocolate chips

Cacao nibs are lower in sugar and calories.

Whisk 3 egg whites in a mixing bowl on high speed with a hand mixer until stiff peaks form.

Set aside the whipped egg whites.

In a large mixing bowl, combine 4 cups of flaked coconut, 1 cup of sweetened condensed milk, and 1 teaspoon of vanilla extract.

Add 1.5 teaspoons of Tabasco sauce to the mixture.

Use a spatula to mix all ingredients together until combined.

Gently fold in the whipped egg whites with the coconut mixture using a spatula.

Preheat the oven to 325°F (163°C).

Line a baking sheet with parchment paper.

Using a 2 teaspoon scoop, drop mounds of the mixture onto the prepared baking sheet.

Bake in the preheated oven for about 30 to 35 minutes until golden brown on top.

Remove from the oven and let cool completely on the baking sheet.

Melt 2 cups of white chocolate in the microwave or over a double boiler until smooth.

Add red food coloring to the melted chocolate for a festive touch.

Dip the cooled cookies into the melted chocolate, either by dipping just the bottom or sideways to cover half.

Scrape off any excess chocolate and place the cookies back onto the parchment paper.

If desired, transfer leftover chocolate into a Ziploc bag, cut off the tip, and drizzle over the cookies.

Sprinkle red sprinkles on top of the dipped cookies.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens