Delight in the perfect combination of chewy coconut and rich chocolate with these easy-to-make coconut macaroons dipped in luscious semisweet chocolate.
Ingredients: 3 cups shredded coconut. 1 can 14 ounces sweetened condensed milk. 1 teaspoon vanilla extract. 2 large egg whites. 8 ounces semisweet chocolate, melted.
Instructions: Preheat the oven to 325F 165C and line a baking sheet with parchment paper. In a large bowl, combine the shredded coconut, sweetened condensed milk, and vanilla extract. Mix well until all the ingredients are fully incorporated. In a separate bowl, use an electric mixer to beat the egg whites until stiff peaks form. Gently fold the beaten egg whites into the coconut mixture until everything is evenly combined. Using a spoon or a cookie scoop, drop small mounds of the coconut mixture onto the prepared baking sheet, spacing them a couple of inches apart. Bake in the preheated oven for about 15-20 minutes, or until the edges of the macaroons are golden brown. Remove the macaroons from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Once the macaroons are completely cooled, dip the bottom half of each macaroon into the melted semisweet chocolate, allowing any excess chocolate to drip off. Place the chocolate-dipped macaroons on a parchment-lined tray and let them sit at room temperature or in the refrigerator until the chocolate is set. Once the chocolate is set, your coconut macaroons dipped in chocolate are ready to be enjoyed!
Prep Time: 15 minutes
Cook Time: 20 minutes
A. EMMANUEL LEADON











