Chocolate Dipped Coconut Macaroons (Classic Version) - 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/spray with nonstick spray.

In a large bowl, whisk 2 large eggs until broken up and slightly aerated using a wire whisk.

Add a pinch of salt and 1 teaspoon of pure vanilla extract to the eggs and whisk to combine.

Depending on your coconut type, add sugar: for sweetened coconut, add 1/2 cup (100 g); for unsweetened, add 1 cup (200 g). Whisk in the sugar until combined.

Add 3 cups (720 ml) of dried coconut to the mixture and stir until all the coconut is moistened.

Using a small ice cream scoop or two spoons, form the mixture into rounds and space them a couple of inches apart on the baking sheet.

Bake in the preheated oven for 14 to 18 minutes until golden brown.

Let the macaroons cool completely on the baking sheet.

Melt 4 oz (115 g) of semi-sweet or bittersweet chocolate in a heatproof bowl over simmering water or in the microwave until smooth, adding 1/2 teaspoon of butter or vegetable shortening for shine.

Dip the bottoms of the cooled macaroons in the melted chocolate and place them on a parchment-lined baking sheet or wax paper.

Refrigerate the dipped macaroons for 15 to 30 minutes until the chocolate hardens.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens