Chocolate Dipped Coconut Macaroons
Chewy, toasted coconut macaroons scooped with sweetened condensed milk and dipped in a quick chocolate ganache.
Equipment
- two 18x13-inch baking sheets
- Parchment paper
- 1 1/2 tablespoon cookie scoop
- Whisk
Ingredients
Main Ingredients
- 14 oz sweetened coconut flakes or unsweetened
- 14 oz sweetened condensed milk one can
- ½ cup all-purpose flour
- ¼ tsp almond extract
- ½ tsp vanilla extract
- ⅛ tsp salt
- ¾ cup semi-sweet chocolate chips half can be milk chocolate
- ⅓ cup heavy cream or coconut cream for dairy-free
Instructions
Cooking
- Prep. Heat the oven to 350 degrees F and line two baking sheets with parchment.
- Mix. Whisk the coconut, flour, and salt, then stir in the condensed milk, almond extract, and vanilla.
- Scoop. Shape mounds with a 1 1/2 tablespoon cookie scoop.
- Bake. Bake for 15 minutes, then broil 1 to 2 minutes, watching closely, until toasted and golden.
- Cool. Let the macaroons sit on the pan for 10 minutes.
- Make the ganache. Pour hot cream over the chocolate chips, wait 1 minute, and stir until smooth.
- Dip. Dip the bottoms in the chocolate and refrigerate until set.
Notes
Substitutions: Unsweetened coconut works. Coconut cream replaces heavy cream for dairy-free.
Tips: Use parchment and watch the broiler closely.
Storage: Refrigerate in an airtight container with parchment between layers for 3 to 4 days.