Friday, August 21, 2009

~ Chocolate Dipped Macaroons ~

Who doesn't like chocolate? Very few people.... but if you don't like coconut, then this is not for you... all of us that do though, will be HAPPY to eat them for you!!!

That yummy crispiness on the bottom edges gives the PERFECT crunch under that chocolate-y goodness.

Ummm....... Can you taste it already??


  • 14 ounces sweetened shredded coconut
  • 14 ounces sweetened condensed milk
  • 1 teaspoon pure vanilla extract
  • 2 extra-large egg whites, at room temperature
  • 1/4 teaspoon kosher salt


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 (DO NOT USE WAX PAPER! I tried. It doesn't work - trust me!) using either a 1 3/4-inch diameter ice cream scoop, or 2 teaspoons. Bake for 25 to 30 minutes, until golden brown. Remove from oven, let cool for a couple minutes then remove to wire rack. Dip in melted chocolate (put in fridge to harden for a little bit) and serve.


Blogged for Foodie Friday and Food on Friday!


ButterYum said...

Oh Yummmmmmmm!!!!!

You can use Reynold's Non-Stick foil, or a silicone pan liner too!

Happy Baking,

Joyce said...

I love to make these in the Spring for the holidays but I have not dipped mine in chocolate but think it is a good idea to do this. Thanks for sharing your recipe with me.

Let it Shine said...

Those look amazing!!!

Lee Laurie said...

Hi Rebecca,
These look delicious! I'm gonna have to try these! I got your thank-you card...that was so sweet.
Lee Laurie

P.S. If you get a chance, come by my blog and see my last post.

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