25days
Chocolate Dipped Coconut Macaroons
Note: Here's the coolest trick I've discovered about these goodies. If by chance you do leave these in the oven too long and the bottoms get a bit dark / burnt ,,, That's why we dip them in chocolate - no one has to know lol ENJOY !
INGREDIENTS
Preheat oven to 325 degrees and line cookie sheet or baking sheet with a silicon baking mat or parchment paper
Mix coconut, vanilla, condensed milk together in large mixing bowl. Add in the mini chocolate chips if you choose to.
Beat the egg whites and salt until stiff peaks form. Use a large rubber spatula to fold the egg whites into the coconut mixture.
Take a tablespoon size of the mixture (a large cookie scooper works great for this) and roll it in a ball with your hands. You want the balls really tight, so roll the mixture in your hands snuggly!
Place each on the cookie sheet spaced apart (they will spread a bit)
Bake about 12-15 minutes until golden brown (the baking time really depends on your oven, you don't want them to burn, so watch them carefully)
Cool on a wire rack
When totally cool - melt candy chocolate in a double boiler (follow your chocolates instructions) and dip the bottom and roll the bottom sides in the chocolate.
Let cool for about 15 minutes in the refrigerator
INGREDIENTS
-
14 oz. (5-1/3 cups) Baker's Angel Flake coconut
2 tsp. Pure vanilla extract
14 oz. can Eagle Brand condensed sweetened milk
2 large eggs whites
1/4 teaspoon salt
1-2 cups mini chocolate chips (optional)
CandiQuik melting chocolate
Preheat oven to 325 degrees and line cookie sheet or baking sheet with a silicon baking mat or parchment paper
Mix coconut, vanilla, condensed milk together in large mixing bowl. Add in the mini chocolate chips if you choose to.
Beat the egg whites and salt until stiff peaks form. Use a large rubber spatula to fold the egg whites into the coconut mixture.
Take a tablespoon size of the mixture (a large cookie scooper works great for this) and roll it in a ball with your hands. You want the balls really tight, so roll the mixture in your hands snuggly!
Place each on the cookie sheet spaced apart (they will spread a bit)
Bake about 12-15 minutes until golden brown (the baking time really depends on your oven, you don't want them to burn, so watch them carefully)
Cool on a wire rack
When totally cool - melt candy chocolate in a double boiler (follow your chocolates instructions) and dip the bottom and roll the bottom sides in the chocolate.
Let cool for about 15 minutes in the refrigerator
**Also see these 3-ingredient Coconut Macaroons - Egg whites, schredded coconut and sugar
