Chocolate Dipped Coconut Macaroons Recipe - Delicious Dessert
Makes 20 large cookies
12 oz sweetened condensed milk
1 large egg white
2 teaspoons vanilla
1/8 teaspoon salt
5 cups sweetened flaked coconut
Chocolate Dipping Sauce:
4 oz. each semi sweet and milk chocolate
1/8 cup shortening
Mix sweetened condensed milk, egg white, vanilla and salt until combined. Stir in the coconut until well blended.
Drop the dough about 2 inches apart onto coated cookie sheet. Form the cookies moistening your hands with water as necessary to prevent sticking.
Bake 22 - 25 minutes until lightly golden on top
Cool the cookies on the baking sheets until slightly set, about 5 minutes; remove to a wire rack with a metal spatula.
Cool cookies to room temperature 40 minutes.
Combine ingredients for chocolate dipping sauce. Heat in microwave in medium temperature, remove and stir until chocolate is smooChocolate Dipped Coconut Macaroons Recipe - Delicious Dessert
Makes 20 large cookies
Ingredients:
12 oz sweetened condensed milk
1 large egg white
2 teaspoons vanilla
1/8 teaspoon salt
5 cups sweetened flaked coconut
Chocolate Dipping Sauce:
4 oz. each semi sweet and milk chocolate
1/8 cup shortening
Preparation:
Mix sweetened condensed milk, egg white, vanilla and salt until combined. Stir in the coconut until well blended.
Drop the dough about 2 inches apart onto coated cookie sheet. Form the cookies moistening your hands with water as necessary to prevent sticking.
Bake 22 - 25 minutes until lightly golden on top
Cool the cookies on the baking sheets until slightly set, about 5 minutes; remove to a wire rack with a metal spatula.
Cool cookies to room temperature 40 minutes.
Combine ingredients for chocolate dipping sauce. Heat in microwave in medium temperature, remove and stir until chocolate is smooth.
Dip each macaroon 1/2 inch into chocolate sauce. Place on cookie sheet with wax paper.
Refrigerate the macaroons until the chocolate sets about one hour before serving.th.
Dip each macaroon 1/2 inch into chocolate sauce. Place on cookie sheet with wax paper.
Refrigerate the macaroons until the chocolate sets about one hour before serving.
