Ingredients for Chocolate Dipped Coconut Macaroons
- 1/2 cup granulated sugar
- Egg White
- Flaked Coconut
- Semisweet Chocolate
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How to Make Chocolate Dipped Coconut Macaroons
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a large bowl, combine 2 cups shredded sweetened coconut, 1 (14 ounce) can sweetened condensed milk, 1 teaspoon vanilla extract, and 1/2 cup granulated sugar. Mix until well combined.
- Using a 1 to 1 1/2-inch ice cream scoop or spoon, scoop the mixture onto the prepared baking sheets, leaving about 2 inches between each macaroon.
- Bake for 12-15 minutes, or until the edges are lightly golden brown.
- Remove from oven and let cool completely on the baking sheets.
- Once cooled, melt 8 ounces of your favorite semi-sweet chocolate chips according to package directions. Dip the bottom of each macaroon into the melted chocolate.
- Place the dipped macaroons back onto the baking sheet and let the chocolate set completely before serving.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
55g
Fat
31g
Carbs
6g
