Description
Twenty-four chewy coconut mounds with golden tips and dark-chocolate dipped bases.
Ingredients
Scale
- 14 ounces Sweetened shredded coconut
- 2/3 cup Sweetened condensed milk
- 2 whites Large egg whites
- 1 teaspoon Vanilla extract
- 1/4 teaspoon Fine salt
- 6 ounces Bittersweet chocolate, chopped
Instructions
- Heat oven to 325°F. Line two baking sheets with parchment. Loosen 2 large egg whites with a fork; stir with 14 oz sweetened shredded coconut, 2/3 cup sweetened condensed milk, 1 tsp vanilla and 1/4 tsp fine salt until all coconut is moistened. The mixture should mound, not flow.
- Scoop approximately 24 compact 1 1/2-tablespoon mounds onto sheets, leaving at least 1 inch between them. Press stray strands back against the sides so they do not scorch. Bake approximately 20–25 minutes, swapping sheets if the oven browns unevenly, until the tips and bottoms are golden and centers set.
- Cool on the sheets approximately 30 minutes. Melt 6 oz chopped bittersweet chocolate gently in a dry heatproof bowl over barely simmering water, or in short microwave intervals, stirring often. Dip only the bases of the completely cooled macaroons, let excess drip away and return to parchment.
- Allow chocolate to firm up about 20 minutes, longer in a warm room. Lift gently from parchment and count the actual yield; confirm coconut moisture, baked centers and set time in a kitchen trial.
Notes
Recipe-development draft; not kitchen-tested. Timing and yield are estimates. Nutrition has not been calculated.
Additional chilling, resting or cooling time: 50 minutes, included in the total.
Untested estimate: 20–25 minutes baking and up to 5 minutes melting chocolate; cool cookies about 30 minutes, set dipped bases about 20 minutes. Oven preheat excluded.
- Prep Time: 20 minutes
- Chilling, resting or cooling: 50 minutes
- Cook Time: 30 minutes
- Category: Cookies
Nutrition
- Serving Size: One macaroon