Chocolate-Dipped Coconut Macaroons

Coconut macaroons originated in Italy and are traditionally made with almond paste. The addition of chocolate and shredded coconut is a popular variation.

This is vegetarian and gluten free recipe. Dish can be prepared in 65 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 6.

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Medium

Chocolate-Dipped Coconut Macaroons

Cooking Method: Baking Cuisine: International Courses: Anytime, Dessert Recipe Keys: Gluten Free Vegetarian

Difficulty: Intermediate Prep Time 15 min Cook Time 20 min Rest Time 30 min Total Time 1 hr 5 mins

Servings: 12 Calories: 2160

Best Season: Suitable throughout the year

Ingredients

Servings

• 2 cup Shredded Coconut
• 1 can Sweetened Condensed Milk
• 1 teaspoon Vanilla Extract
• 2 large Egg Whites
• 1 pinch Salt
• 4 ounce Dark Chocolate

Instructions

1. Preheat the oven to 325°F (163°C).
2. In a large bowl, combine the shredded coconut, sweetened condensed milk, vanilla extract, egg whites, and salt. Mix well.
3. Using a cookie scoop or your hands, form the mixture into small mounds and place them onto a baking sheet lined with parchment paper.
4. Bake for 20 minutes or until the macaroons are golden brown.
5. Remove from the oven and let them cool for 30 minutes.
6. In the meantime, melt the dark chocolate in a microwave-safe bowl in 30-second intervals, stirring in between, until smooth.
7. Dip the bottom of each macaroon into the melted chocolate and place them back on the parchment paper.
8. Place the macaroons in the refrigerator for 10 minutes to allow the chocolate to set.
9. Serve and enjoy!

Nutrition Facts

Servings 12

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Amount Per Serving

Calories 180kcal

% Daily Value *

Total Fat 12g19%

Total Carbohydrate 18g6%

Sugars 12g

Protein 2g4%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.