Chocolate-Dipped Coconut Macaroons

Original recipe yields 24 servings
Ingredient Checklist

¾ cup sweetened condensed milk
¼ teaspoon almond extract
1 ½ teaspoons vanilla extract
¼ teaspoon fine salt
1 large egg white
3 cups shredded unsweetened coconut
1 (4 ounce) bar semisweet chocolate, chopped, or to taste

Instructions Checklist

Step 1

Preheat the oven to 350 degrees F (175 degrees C).
Step 2

Combine condensed milk, almond extract, vanilla extract, salt, and egg white in a bowl. Whisk until thoroughly combined. Add about 2 1/3 cups shredded coconut. Mix with a spatula until mixture is sticky and holds together. Form into balls using a sorbet scoop.
Step 3

Roll balls in remaining coconut. Space macaroons evenly onto a silicone-lined baking sheet.
Step 4

Bake in the preheated oven until golden, about 20 minutes. Let cool to room temperature, at least 20 minutes.
Step 5

Meanwhile, place 3/4 of the chocolate in top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Remove from heat and stir in the rest of the chocolate until it melts.
Step 6

Dip the base of each cooled macaroon about 1/8 inch into the chocolate. Place cookies, chocolate-side down, on parchment paper. Let chocolate harden completely.


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