Chocolate Dipped Macaroons
By: Leah Rodrigues
Published: March 25, 2013

Any die-hard coconut fan will be unable to resist these homemade chocolate dipped macaroons.  These balls of coconut goodness are a favorite in the springtime and are super easy to bake.  Shredded coconut is combined with sweetened condensed milk, vanilla and almond extract, and an egg white to bind the mixture together.  Once the balls are formed, these cookies only bake for 10 minutes.  Dip the cooled macaroons into the chocolate of your choice and enjoy.
Chocolate Dipped Macaroons
Ingredients:



7 ounces (2 ⅔ cups) shredded sweetened coconut
1/2 cup sweetened condensed milk
1/4 teaspoon salt
1 1/2 teaspoons pure almond extract
1/2 teaspoon pure vanilla extract
1 large egg white
1/8 teaspoon cream of tartar
1 tablespoon sugar
6 ounces good quality semi-sweet chocolate
1 teaspoon vegetable or canola oil








   
Directions:
 
Preheat oven to 350°F.


   
In a medium bowl, combine sweetened condensed milk, salt, almond extract and vanilla extract. Stir to combine. Add coconut and stir with a rubber spatula until everything is incorporated.


   
In a very clean bowl, mix egg white at room temperature and 1/8 tsp cream of tartar. Whisk or beat on low with a hand mixer until frothy and the cream of tartar has disappeared. Increase speed and beat until soft peaks form. Beat in 1 tablespoon granulated sugar.


   
Gently fold half the beaten egg whites into the coconut, then fold in the other half.


   
Use a small cookie scoop or drop by tablespoons on a cookie sheet lined with a silicon baking liner or parchment paper. Will make about 2 dozen cookies.


   
Bake about 10 minutes or until the tops and bottoms of the cookies are golden brown and delicious. Ovens vary - watch the cookies! Allow to cool on the cookie sheet for a few minutes before transferring to a wire rack to finish cooling. I transfer the entire baking liner to the rack and don’t try to peel them off until they are completely cool.


   
After cookies have cooled, melt 6 ounces of good quality semi-sweet chocolate and 1 teaspoon vegetable oil in a double boiler until almost melted. Remove from heat and stir to finish melting any remaining bits. Dip each cookie bottom and place on a parchment lined baking sheet. Place in the refrigerator until the chocolate sets and they come off the parchment easily.


   
Can be stored in an airtight container for a couple days - if they last that long.

Directions:
 
Preheat oven to 350°F.


     
In a medium bowl, combine sweetened condensed milk, salt, almond extract and vanilla extract. Stir to combine. Add coconut and stir with a rubber spatula until everything is incorporated.


     
In a very clean bowl, mix egg white at room temperature and 1/8 tsp cream of tartar. Whisk or beat on low with a hand mixer until frothy and the cream of tartar has disappeared. Increase speed and beat until soft peaks form. Beat in 1 tablespoon granulated sugar.


     
Gently fold half the beaten egg whites into the coconut, then fold in the other half.


     
Use a small cookie scoop or drop by tablespoons on a cookie sheet lined with a silicon baking liner or parchment paper. Will make about 2 dozen cookies.


     
Bake about 10 minutes or until the tops and bottoms of the cookies are golden brown and delicious. Ovens vary - watch the cookies! Allow to cool on the cookie sheet for a few minutes before transferring to a wire rack to finish cooling. I transfer the entire baking liner to the rack and don’t try to peel them off until they are completely cool.


     
After cookies have cooled, melt 6 ounces of good quality semi-sweet chocolate and 1 teaspoon vegetable oil in a double boiler until almost melted. Remove from heat and stir to finish melting any remaining bits. Dip each cookie bottom and place on a parchment lined baking sheet. Place in the refrigerator until the chocolate sets and they come off the parchment easily.


     
Can be stored in an airtight container for a couple days - if they last that long.