Chocolate dipped Coconut Macaroons | EASY Recipe

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.

Gather 200 milliliters of evaporated milk and dissolve 2 tablespoons of sugar in it.

(Optional) Add 1 teaspoon of vanilla extract and 1 teaspoon of almond extract to the mixture.

Stir the mixture to combine.

Add 170 grams of shredded unsweetened coconut to the bowl.

Add 1 egg white and stir with a spatula to combine all ingredients.

Adjust the consistency by adding more evaporated milk or coconut if needed.

Use a 59 centimeter diameter ice cream scoop to shape the mixture, pressing it into the sides of the bowl.

Coat the shaped macaroons in a deep plate filled with coconut.

Place the coated macaroons on a pan lined with parchment paper or a silicone mat.

Shape some macaroons by hand if desired, making sure not to compress them too much.

Preheat the oven to 175 degrees Celsius (345 degrees Fahrenheit).

Place the macaroons in the middle rack of the oven and bake for about 25 minutes or until golden, rotating the tray halfway through.

Let the macaroons cool for at least 15 minutes after baking.

Chop 70 grams of chocolate and place it in a microwave-safe dish.

Melt the chocolate in the microwave in three one-minute intervals.

Dip the cooled macaroons into the melted chocolate, letting the excess drip off.

Place the chocolate-dipped macaroons back on the parchment paper.

(Optional) Use leftover melted chocolate to dip and coat some cookies.

Let the chocolate cool completely for at least 2 to 3 hours before transferring the macaroons to a plate.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens