Description
Chewy, golden coconut macaroons dipped in rich semisweet chocolate—simple to make, bakery-worthy, and perfect for gifting, parties, or indulging at home.
Ingredients
3/4 cup sweetened condensed milk
1/4 tsp almond extract
1 1/2 tsp vanilla extract
1/4 tsp fine salt
1 large egg white
3 cups shredded unsweetened coconut (divided)
1 (4 oz) bar semisweet chocolate, chopped
Instructions
- Preheat oven to 350°F (175°C). Line a baking sheet with silicone or parchment.
- In a large bowl, whisk together sweetened condensed milk, almond extract, vanilla extract, salt, and egg white until smooth.
- Stir in about 2 1/3 cups of the shredded coconut until mixture is sticky and holds shape.
- Using a small scoop, form balls and roll in the remaining coconut to coat.
- Arrange macaroons on prepared baking sheet, spacing evenly.
- Bake for about 20 minutes, until golden brown. Cool completely on a wire rack.
- Melt 3/4 of the chocolate over a double boiler, then stir in the remaining chocolate until smooth.
- Dip bottoms of cooled macaroons into chocolate, place on parchment, and let set until firm.
Notes
- For a sweeter bite, use half sweetened and half unsweetened coconut.
- Press an almond into the center before baking for a candy-bar style treat.
- Substitute semisweet chocolate with dark, milk, or white chocolate.
- Drizzle caramel over chocolate for extra indulgence.
- To freeze, store in layers separated by parchment for up to 2 months; thaw at room temperature.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 macaroon
- Calories: 120
- Sugar: 11g
- Sodium: 45mg
- Fat: 7g
- Saturated Fat: 6g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 3mg
