Description
Delight in these rich and chewy Coconut Macaroons Dipped in Chocolate, a simple and gluten-free dessert perfect for holiday treats or any time you crave a sweet, coconutty bite. This recipe combines shredded coconut with sweetened condensed milk and fluffy egg whites, baked to golden perfection and finished with a smooth chocolate dip.
Ingredients
Scale
Macaroons
- 3 cups sweetened shredded coconut
- ¾ cup sweetened condensed milk
- 1 teaspoon vanilla extract
- 2 large egg whites
- ¼ teaspoon salt
Chocolate Dip
- 1 cup semi-sweet or dark chocolate chips
Instructions
- Preheat Oven: Preheat your oven to 325°F (163°C) and line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
- Mix Coconut Base: In a large bowl, combine the shredded coconut, sweetened condensed milk, and vanilla extract. Stir them together until fully blended and the mixture is uniformly moist.
- Beat Egg Whites: In a separate clean bowl, beat the egg whites with the salt until stiff peaks form. This adds lightness and structure to the macaroons.
- Fold Egg Whites: Gently fold the stiff egg whites into the coconut mixture, being careful not to deflate the airy beat egg whites, which keeps the macaroons tender.
- Form Macaroons: Use a cookie scoop or spoon to drop rounded tablespoons of the mixture onto the prepared baking sheet, spacing them about 1 inch apart to allow room for baking.
- Bake: Bake the macaroons in the preheated oven for 20 to 25 minutes, or until the tops are a golden brown color. This ensures they are cooked through while staying moist inside.
- Cool: Allow the macaroons to cool completely on the baking sheet. Cooling is important before dipping to prevent melting the chocolate.
- Melt Chocolate: Melt the chocolate chips in a microwave-safe bowl, heating in 30-second intervals and stirring between each until the chocolate is smooth and fully melted.
- Dip Macaroons: Once cooled, dip the bottom of each macaroon into the melted chocolate. Place them on a parchment-lined tray to prepare for chilling.
- Chill: Refrigerate the dipped macaroons for 15 to 20 minutes, or until the chocolate has fully set, giving them a deliciously crisp coating.
Notes
- Store macaroons in an airtight container at room temperature for up to 5 days or refrigerate to extend freshness.
- For a festive variation, drizzle extra melted chocolate over the tops before chilling.
- Ensure egg whites are beaten to stiff peaks for the perfect texture.
- Spacing macaroons about one inch apart allows them to bake evenly without sticking together.
