Description
Delicious and chewy coconut macaroons dipped in chocolate.
Ingredients
Scale
- 14 oz sweetened coconut flakes (or can use unsweetened)
- 14 oz sweetened condensed milk (1 can)
- 1/2 cup all-purpose flour
- 1/4 tsp almond extract
- 1/2 tsp vanilla extract
- 1/8 tsp salt
- 3/4 cup semi-sweet chocolate chips (can do half milk chocolate chips)
- 1/3 cup heavy cream
Instructions
- Preheat the oven to 350°F (176°C). Line two large 18×13 baking sheets with parchment paper and set aside.
- In a large bowl, whisk together the coconut flakes, flour, and salt. Add the sweetened condensed milk, almond extract, and vanilla extract. Mix well using a whisk or spatula.
- Using a 1 Tablespoon cookie scoop, shape the cookie dough into mounds and place them evenly spaced on the prepared cookie sheets.
- Bake in the preheated oven for 15 minutes. Broil over high for 1-2 minutes until toasted and golden brown. Let sit on the baking sheet for 10 minutes before dipping in chocolate.
- To melt chocolate: Place chocolate chips in a medium bowl. Heat heavy cream until hot and pour it over the chocolate chips. Let sit for a minute and then stir until smooth.
- Dip the bottoms of the cooled macaroons in chocolate. Refrigerate for the chocolate to set, then serve!
Notes
- To drizzle the tops with thin chocolate strips, see notes below.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 macaroon
- Calories: 120
- Sugar: 10g
- Sodium: 50mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 5mg