Ingredients
- 3 cups shredded coconut
- 3/4 cup sweetened condensed milk
- 1 teaspoon vanilla extract
- 2 egg whites
- 4 ounces dark chocolate
Directions
Preheat oven to 325°F.
In a bowl, mix the coconut, condensed milk, and vanilla extract.
Beat the egg whites until stiff peaks form.
Gently fold the beaten egg whites into the coconut mixture.
Drop rounded tablespoons of the mixture onto a parchment-lined baking sheet.
Bake for 20–25 minutes, or until lightly golden brown.
Let the cookies cool completely.
Dip the bottom of each cooled cookie into melted chocolate.
Place the cookies on a clean sheet of parchment paper to allow the chocolate to set.
Frequently Asked Questions
How long do chocolate-dipped coconut macaroons stay fresh and how should I store them?
These macaroons are best enjoyed within 3-4 days. Store them in an airtight container at room temperature, away from direct sunlight, once the chocolate dipping has fully set. Avoid refrigerating them, as this can sometimes make the coconut texture dry.
Can I substitute the dark chocolate with milk or white chocolate for dipping these macaroons?
Absolutely! You can easily substitute the 4 ounces of dark chocolate with milk or white chocolate for a different flavor profile. Since this recipe doesn't involve tempering, simply melt your chosen chocolate slowly over a double boiler or in 20-second increments in the microwave until smooth before dipping.
What is the secret to getting perfectly shaped coconut macaroons before baking?
The key is incorporating the egg whites correctly after mixing the shredded coconut, condensed milk, and vanilla. Gently fold the stiffly beaten egg whites into the coconut mixture until just combined, being careful not to deflate the volume, which ensures your macaroons hold their shape while baking at 325°F.
