Ingredients for Chocolate Covered Coconut Macaroons
- 4 cups sweetened flaked coconut
- 1 tablespoon sugar
- large egg white
- 1 3/4 teaspoons vanilla extract
- 1/2 teaspoon almond extract
- 6 ounces bittersweet chocolate chips
- 2 tablespoons heavy whipping cream
- 1/2 cup butter
- 1 (14 ounce) can sweetened condensed milk
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How to Make Chocolate Covered Coconut Macaroons
- In a heavy-bottomed saucepan, combine the butter, sugar, and sweetened condensed milk.
- Cook over medium heat, stirring constantly, until the mixture thickens and becomes slightly pasty (about 12-15 minutes).
- Remove from heat and stir in 1 1/2 teaspoons vanilla extract and 1/2 teaspoon almond extract.
- Add 4 cups of sweetened shredded coconut and mix until well combined.
- Line a large baking sheet with parchment paper. Spread the coconut mixture evenly onto the prepared baking sheet.
- Refrigerate for at least 45 minutes, or until completely chilled.
- Preheat oven to 300°F (150°C). Line another baking sheet with parchment paper.
- Using a 1/4 cup measuring cup, scoop out portions of the chilled coconut mixture.
- Shape each scoop into a pyramid or desired shape and place them onto the prepared baking sheet.
- Bake for 25-30 minutes, or until the edges are lightly golden brown.
- Transfer the macaroons to a wire rack to cool completely.
- Once cooled, place the macaroons on the rack set over a rimmed baking sheet to catch drips.
- In a heatproof bowl set over a saucepan of simmering water (double boiler), melt the chocolate chips and heavy cream, stirring until smooth and glossy.
- Remove from heat and stir in the remaining 1/4 teaspoon vanilla extract.
- Spoon the melted chocolate over the cooled macaroons, allowing it to drip down the sides.
- Refrigerate for at least 2 hours, or until the chocolate glaze is completely set.
- Store the chocolate-covered coconut macaroons in an airtight container in the refrigerator.
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
90g
Fat
45g
Carbs
7g
