Chocolate Dipped Coconut Macaroons
Sweet, chewy, chocolate-dipped coconut macaroons.
Ingredients Cookies ⅔ c sweetened condensed milk 1 egg white 1½ teaspoons vanilla ⅛ teaspoon salt 3½ c sweetened flaked coconut Chocolate 10 oa semisweet chocolate, fine-chopped, divided
Instructions Line two cookie sheets w/ parchment or silicone mat. Stir sweetened condensed milk, egg white, vanilla, salt. Stir in coconut well. Drop tablespoonfuls 2" apart on cookie sheets. Form loose haystacks w/ fingertips, moistening hands to prevent sticking. Bake one sheet at a time light golden brown, 325 deg 15-20 min. Cool on b/sheets to slightly set 2 min, then remove to wire rack.
Cool completely before dipping. Dip: Melt 8 oz chocolate over almost-simmering water, stir smooth once or twice. Offheat stir in remaining 2 oz chocolate smooth. Holding by pointed top, dip bottoms/½ inch up sides in chocolate; scrape off the excess; place the macaroon on a prepared baking sheet. Refrigerate the macaroons to set 15 minutes. Store airtight at cool room temp or in refrigerator a week.