Ingredients for Chocolate Coated Macaroons
- Flaked Coconut
- Vanilla
- 1/4 teaspoon salt
- 1 (14-ounce) can sweetened condensed milk
- 3 large egg whites
- Cream Of Tartar
- Semi Sweet Chocolate Chips
- Icing Sugar
- 1 teaspoon water (or more as needed)
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How to Make Chocolate Coated Macaroons
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a medium bowl, combine 4 cups shredded sweetened coconut, 1 teaspoon vanilla extract, and 1/4 teaspoon salt.
- Gradually add 1 (14-ounce) can sweetened condensed milk, mixing until a thick, cohesive paste forms. Ensure all coconut is thoroughly coated.
- In a separate clean bowl, beat 3 large egg whites with 1 teaspoon cream of tartar until stiff peaks form.
- Gently fold the egg whites into the coconut mixture until just combined. Be careful not to overmix.
- Drop rounded tablespoons of the mixture onto the prepared baking sheets, leaving about 2 inches between each macaroon.
- Gently flatten each macaroon slightly with the back of a spoon.
- Bake for 8-10 minutes, or until the edges are lightly golden brown.
- Remove from oven and let cool on the baking sheets for 2 minutes.
- Transfer the macaroons to a wire rack to cool completely.
- While the macaroons are cooling, prepare the chocolate glaze. Melt 12 ounces of semi-sweet chocolate chips in a double boiler or microwave in 30-second intervals, stirring until smooth.
- Stir in 1 teaspoon vanilla extract and 1 tablespoon powdered sugar. Add 1 teaspoon of water at a time until you reach a dipping consistency.
- Once the macaroons are completely cool, dip the flat bottoms into the chocolate glaze, then place them upside down on the wire rack to set.
- Once the bottom coating has set (either at room temperature or in the refrigerator), dip the tops of the macaroons in the remaining glaze and place them back on the wire rack.
- Allow the chocolate to completely set before serving and enjoy!
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
43g
Fat
17g
Carbs
3g
