Chocolate dipped Coconut Macaroons
One of the easiest cookie / sweet treat recipe you can make. It uses evaporated milk instead of condensed milk because it has less calories and we can control the amount of sugar based on preference.
Servings 6 big macaroons
Calories 322kcal
Ingredients
- 200ml (7 fl. oz.) evaporated milk (also called condensed milk for coffee in Europe - 7.4% fat)
- 2 tbsp granulated sugar
- 1 tsp vanilla extract
- 1 tsp almond extract
- 170 grams (2.5 cups) shredded unsweetened coconut
- 1 egg white
- 70 grams (2.5 oz. ) cooking chocolate
Instructions
- Start by dissolving the sugar in the evaporated milk and preheating your oven at 175°C / 345°F then mix all the ingredients in a bowl using a spatula.
- To shape them use an 5.9cm / 2.1 oz. ice-cream scoop or your hands - in this case aim for a ball about 6cm in diameter - that yields 6 big macaroons or shape them as big as a golf ball to a total of about 10-12 macaroons. Then run them through shredded coconut and place them evenly spaced in an oven tray.
- Bake in the oven at 175 C / 345 F for 25min rotate the tray halfway through
- Once done take them out and let them cool off for about 10min
- In this time you can chop and melt the chocolate in the microwave, place it in a dish that allow enough chocolate depth so that you can easily coat the bottom.
- Dip each macaroon in chocolate and place them on parchment paper to cool. Allow about 3 hours for the chocolate to harden completely - or eat them faster and risk having chocolate all over your hands :) Enjoy!