Chocolate Dipped Coconut Macaroons
By: zazzy
Published: Monday, November 30, 2009 - 3:55pm

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

Preparation

1 Preheat oven to 350°F. 2 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. 3 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. 4 Gently fold half the beaten egg whites into the coconut, then fold in the other half. 5 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. 6 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. 7 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. 8 Can be stored in an airtight container for a couple days - if they last that long.