CHOCOLATE-DIPPED COCONUT MACAROONS
Adapted via BrownEyedBaker
Serves: 16 to 20 (yields just over to dozen cookies)
For the cookies:
♦ 3/4 cup sweetened condensed milk
♦ 1 large egg white
♦ 2 tsp vanilla
♦ 1/8 tsp salt
♦ 4 ½ cups sweetened flaked coconut
For the chocolate dipping:
♦ 12 ounces semi-sweet chocolate, chopped
Preheat the oven to 325°F. Line two cookie sheets with parchment paper. Whisk together the sweetened condensed milk, egg white, and vanilla in a small bowl. Add the coconut and salt to a large bowl, stirring once or twice to combine. Pour in the milk mixture, and stir until all the flakes are evenly coated.
Use a tablespoon to measure out big scoopfuls of the dough, spacing each “haystack” about 1 to 2 inches apart on the baking sheet. Fill a small bowl with water. Use you fingers to form each cookie into a mound, dipping your fingers in the water as necessary to prevent sticking.
Bake the cookies one batch at a time, about 12 to 18 minutes (mine took about 16 or so). Allow to cool completely (at least 30 minutes) on wire racks before starting on the chocolate; leave the parchment paper in place on the baking sheets.
Place 10 ounces of chocolate into a microwave-safe bowl – melt at 15 second intervals, stirring after each to prevent burning. Once melted, stir in the final 2 ounces.
Dip each cookie into the melted chocolate, allowing the chocolate to coat just around the bottom edges of each cookie. Scrape off any excess chocolate, and place onto a parchment-lined baking sheet; repeat with the remaining cookies. Once all cookies have been dipped in chocolate, refrigerate until the chocolate sets (can be made up to 2 days ahead).
To read more about these cookies and my musical pairing, click HERE.