Friday, October 26, 2012

Chocolate Dipped Coconut Macaroons

I have to admit, I took the lazy way out on these. Instead of dipping them, I melted only half of the chocolate and used a spoon to drizzle it on top of the macaroons.

Chocolate Dipped Coconut Macaroons

2/3 cup sweetened condensed milk
1 large egg white
1 1/2 teaspoons vanilla
1/8 teaspoon salt
3 ½ cups sweetened flaked coconut
10 oz semi sweet chocolate, chopped

  1. Preheat oven to 325
  2. Line two cookie sheets with parchment paper or silicone mat
  3. In large bowl, stir together the sweetened condensed milk, egg white, vanilla, and salt until combined. Stir in the coconut until well blended.
  4. Drop the dough by tablespoonfuls about 2 inches apart onto the cookie sheets. Form the cookies into loose haystacks with your fingertips, moistening your hands with water as necessary to prevent sticking.
  5. Bake, one sheet at a time, until cookies are light golden brown, 15-20 minutes.
  6. Cool the cookies on the baking sheets until slightly set, about 2 minutes; remove to a wire rack with a wide metal spatula.
  7. One the cookies are cooled to room temperature (about 30 minutes), line two baking sheets with parchment paper.
  8. Melt 8 oz of the semi sweet chocolate in a small heatproof bowl set over a pan of almost simmering  water, stirring once or twice until smooth. Remove from heat; stir in the remaining 2 oz chocolate until smooth.
  9. Holding a macaroon by it’s pointed top, dip the bottom and ½ inch up the sides in the chocolate. Scrape off excess chocolate and place the macaroon on a prepared baking sheet. Repeat with remaining macaroons.
  10. Refrigerate the macaroons until the chocolate sets, about 15 minutes.

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