Chocolate Dipped Coconut Macaroons

  Posted on December 7, 2011  by Leslie Blythe  No comments

Yum!

My daughter, Zoe, loves Almond Joys. So, I think she will like these….

Chocolate Dipped Coconut Macaroons

14 oz sweetened shredded coconut
14 oz sweetened condensed milk
1 tsp pure vanilla extract
2 extra-large egg whites, at room temperature
1/4 tsp kosher salt
8 oz chocolate, for dipping (optional)

Preheat the oven to 325 degrees F.

Combine the coconut, condensed milk, and vanilla in a large bowl. Whip the egg whites and salt on high speed in the bowl of an electric mixer fitted with the whisk attachment until they make medium-firm peaks. Carefully fold the egg whites into the coconut mixture.

Drop the batter onto sheet pans lined with parchment paper using either a 1 3/4-inch diameter ice cream scoop, or 2 teaspoons. Bake for 25 to 30 minutes, until golden brown. Cool and serve.

Melt chocolate and dip bottoms of ‘roons, if desired.  Place on way paper to dry.