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
- Preheat oven to 325
- Line two cookie sheets with parchment paper or silicone mat
- In large bowl, stir together the sweetened condensed milk, egg white, vanilla, and salt until combined. Stir in the coconut until well blended.
- 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.
- Bake, one sheet at a time, until cookies are light golden brown, 15-20 minutes.
- Cool the cookies on the baking sheets until slightly set, about 2 minutes; remove to a wire rack with a wide metal spatula.
- One the cookies are cooled to room temperature (about 30 minutes), line two baking sheets with parchment paper.
- 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.
- 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.
- Refrigerate the macaroons until the chocolate sets, about 15 minutes.
No comments:
Post a Comment