📋 Recipe
Classic Chocolate Dipped Coconut Macaroons
Coconut Macaroons are a CLASSIC Passover dessert. There are no bells or whistles in this recipe. Just quintessential macaroons using shredded coconut, condensed milk, whipped egg whites, vanilla and almond extract. Baked for 20 minutes then dipped into milk chocolate with an extra drizzle on top. That's it. Done, boom, that easy! Now enjoy!
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Ingredients
- 14 oz Sweetened Shredded Coconut
- 1 Cup Condensed Milk
- 2 teaspoon Vanilla Extract
- ½ teaspoon Almond Extract
- 2 Egg Whites
- 1 Cup Melting Chocolate
Instructions
- Preheat oven to 350°F. Prepare 2 baking sheets with parchment paper.
- In a large bowl, mix Condensed Milk, Vanilla Extract, and Almond Extract. Mix in Shredded Coconut.
- In a mixing bowl, whip Egg Whites on high for 5 minutes until they form stiff peaks.
- Gently fold Egg Whites into Coconut Mixture.
- Using a cookie scoop, scoop 1 tablespoon of the Coconut Mixture on to the prepared baking sheets.
- Bake for 20 minutes. Remove from oven and let cool a few minutes before transferring to a cooling rack. Let cool completely.
- In a small bowl, add Melting Chocolate and microwave in 30 second increments, stirring well each time. Once completely melted begin dipping the bottom of each Macaroon. Place on parchment paper and let cool completely. Drizzle the top of the Macaroons with extra chocolate.
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