Chocolate-Dipped Coconut Macaroons

Name: Chocolate-Dipped Coconut Macaroons
Total time: 65
Yield: 24
Ingredients: 0.75 cup sweetened condensed milk; 0.25 teaspoon almond extract; 1.5 teaspoons vanilla extract; 0.25 teaspoon fine salt; 1 large egg white; 3 cups shredded unsweetened coconut; 1 (4 ounce) bar semisweet chocolate, chopped, or to taste

Recipe by John Mitzewich from allrecipes.com

Dessert 1 Hr. 5 Mins.

Ingredients

24 servings

•

0.75 cup sweetened condensed milk
•

0.25 teaspoon almond extract
•

1.5 teaspoons vanilla extract
•

0.25 teaspoon fine salt

•

1 large egg white
•

3 cups shredded unsweetened coconut
•

1 (4 ounce) bar semisweet chocolate, chopped, or to taste

Instructions

Preheat the oven to 350 degrees F (175 degrees C).
Combine condensed milk, almond extract, vanilla extract, salt, and egg white in a bowl. Whisk until thoroughly combined. Add about 2 1/3 cups shredded coconut. Mix with a spatula until mixture is sticky and holds together. Form into balls using a sorbet scoop.
Roll balls in remaining coconut. Space macaroons evenly onto a silicone-lined baking sheet.
Bake in the preheated oven until golden, about 20 minutes. Let cool to room temperature, at least 20 minutes.
Meanwhile, place 3/4 of the chocolate in top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Remove from heat and stir in the rest of the chocolate until it melts.
Dip the base of each cooled macaroon about 1/8 inch into the chocolate. Place cookies, chocolate-side down, on parchment paper. Let chocolate harden completely.