Description
Macaroons made from egg whites, sweetened condensed milk, and coconut, then dipped in chocolate!
Ingredients
Scale
- 1 (14 oz) bag sweetened shredded coconut
- 1 (14 oz) can sweetened condensed milk
- 1 tsp pure vanilla extract
- 2 large egg whites
- 1/4 tsp salt
- 4 oz bittersweet chocolate, melted (this wasn’t enough for me and I melted a little extra!)
Instructions
- Preheat oven to 350F. Line 2 baking sheets with parchment paper and set aside.
- In a large bowl, combine the coconut, sweetened condensed milk, and vanilla.
- Beat the egg whites with the salt until stiff peaks form. Fold the beaten whites into the bowl with the coconut mixture.
- Scoop tablespoon-sized mounds of the mixture onto the prepared baking sheets, about 1 inch apart. Bake on the upper and middle thirds of the oven for about 20-22 minutes, flipping the sheets top to bottom and front to back halfway through.
- Transfer the baking sheets to wire racks to cool completely. When cookies are cool, melt bottoms in dipped chocolate and return to baking sheet. Drizzle with remaining chocolate. Place in fridge or freezer for 5-10 minutes to set chocolate. Store in an airtight container in the fridge for up to 2 weeks.
Notes
from Food and Wine Magazine December 2011
- Prep Time: 15 mins
- Cook Time: 20 mins