Easy Chocolate Dipped Coconut Macaroons

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 325° F (165° C, gas mark III).

Line a baking sheet with parchment paper or a Silpat mat.

Empty the bag of sweetened coconut into a large bowl and break up the clumps.

Add the full can of sweetened condensed milk to the coconut and mix until well combined.

Add 1 teaspoon of vanilla extract and 1/2 teaspoon of table salt while mixing to ensure incorporation.

Set the coconut mixture aside.

Separate the egg whites from the yolks of 2 large eggs and place the whites in a medium bowl.

Beat the egg whites until stiff peaks form, about 3 to 5 minutes.

Fold the beaten egg whites into the coconut mixture in thirds, mixing well each time.

Using a small ice cream or cookie scoop, scoop out individual cookies and place them a couple of inches apart on the baking sheet.

Neaten the edges of the cookies with wet fingers if desired.

Bake the cookies in the oven for about 25 minutes or until golden brown, checking at 25 minutes and baking longer if necessary.

Let the cookies cool on the baking sheet for about 5 minutes before transferring them to a cooling rack to cool completely, about 15 to 20 minutes.

Melt 1 3/4 cups of semisweet chocolate chips in a bowl over simmering water or in the microwave in 20-30 second intervals, stirring after each interval.

Dip the bottoms of the cooled cookies in the melted chocolate and set them back on the parchment paper to cool completely.

If desired, use a baggie to stripe the tops of the cookies with additional melted chocolate.

Allow the chocolate to firm up before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens