Perfectly chewy, delicate, and delicious; it’s hard to stop at one.
A few weeks ago my youngest daughter came home from Chicago to stay with us for a while and “work from home”. Mr. EN and I loved having her with us (she hasn’t been home for three weeks since high school) but, man-oh-man can that girl put away the sweets! Needless to say, while she was here all three of us developed a short-term, although I must admit nightly, addiction to these Chocolate-Dipped Coconut Macaroons. I’m a bit embarrassed to say we whipped up a batch, every few days, for the entire time she was here. These macaroons, a cup tea or a glass of wine, and a few rounds of Hand and Foot became our nightly ritual. You gotta live sometime!
When it comes to coconut, there’s just no middle ground, you either love it or you hate it. I’m in the LOVE category (obviously). These macaroons are….
- Sweet-tooth satisfying
- Easy to make
- Easy to store and keep (They will about a week or longer in the fridge if you can manage to keep your hands off of them; we couldn’t.)
These cookies come together so quickly and easily that the only cooking tip I have for you is to MAKE. THESE. NOW. You won’t be disappointed!
What kinds of sweets or cookies have you been making while you’re “staying home”? I’d love to know. In the meantime, stay safe, healthy, and keep your cookie jar stocked with these Chocolate-Dipped Coconut Macaroons!
Trending in the Empty Nest Kitchen: Enjoy Life Dark Chocolate Morsels
Mr. ENs take on this recipe: Loved ‘em!
Chocolate-Dipped Coconut Macaroons
Yield 20 cookies
Perfectly chewy, delicate, and delicious, it’s hard to stop and one.
- 1 cup sweetened condensed milk (reserve the rest)
- 2 teaspoons clear imitation vanilla
- 1/2 teaspoon almond extract
- One 14-ounce bag sweetened shredded coconut
- 2 large egg whites
- 1/4 teaspoon kosher salt
- 4 ounces chocolate chips (milk, dark or semi-sweet)
- Preheat oven to 325 F.
- In a large bowl, combine the condensed milk, vanilla and almond extract. Stir in the coconut.
- In a separate bowl, beat the egg whites and salt until stiff peaks form. Gently fold the egg whites into the coconut mixture.
- Spoon (or use a cookie scoop) lightly packed 1 ½ -inch balls of the mixture onto the baking sheets, 1 inch apart.
- Bake until golden brown. You should begin checking the color around 12 minutes. Don't forget to check the bottoms too. How long you cook them depends on how big you make the macaroons! Little ones take 10-12 minutes, bigger ones take 12-18 minutes. Let cool for a few minutes on the baking sheets, then transfer to a wire rack to cool completely.
- Microwave the chocolate in a microwave-safe bowl in 30-second increments, stirring after each, until melted.
- Dip the bottoms of the macaroons in the chocolate, scrape off any excess. Place back on the parchment and let cool at room temperature or in the fridge. These can be kept at room temperature for about 3 days or in the fridge for up to a week. Makes 20 small macaroons.
- If you want to make a small batch, this recipe divides in half very nicely.