*Cookie Series* How to Make Chocolate Dipped Coconut Macaroons - Happy Bake Day

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 the oven to 350°F.

In a large mixing bowl, combine all dry ingredients: flour, shredded coconut, and salt. Use your hands to mix well, ensuring the coconut is fully coated in flour.

Add the vanilla extract, almond extract, and sweetened condensed milk to the dry ingredients. Mix thoroughly until well combined and set aside.

Portion out the mixture into 1-inch balls and place them on a parchment-lined cookie sheet.

Bake the macaroons in the preheated oven for about 12 to 15 minutes, or until the coconut on top is lightly toasted.

Remove the macaroons from the oven and let them cool. They should have a nice browning on the bottom and a toasted texture on top.

Melt the dark chocolate in a small bowl in the microwave, heating in 30-second intervals and stirring after each interval until smooth.

Dip the bottoms of the cooled macaroons into the melted chocolate and place them on a new piece of parchment paper on a baking tray.

Refrigerate the chocolate-dipped macaroons for about 5 to 10 minutes, until the chocolate hardens.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens