Chocolate Dipped Coconut Macaroons

Instructions

Preheat the oven to 325°F. Line two baking sheets with parchment paper or silpat mats and set aside. Combine the condensed milk, egg white, vanilla, and salt in a large mixing bowl. Stir to combine. Add the coconut and stir again to mix throughout.

With a medium-sized scoop or a couple of spoons, scoop about 2 tablespoons of the coconut mixture into mounds on the baking sheets. After everything has been scooped onto the baking sheets, use your hands to press each mound firmly into tight shapes with a peak at the top.

Bake for 15-20 minutes, until lightly browned with toasted coconut pieces on each one. (If you are baking both sheets at the same time, rotate the trays halfway through the baking time.) Remove from the oven and cool for at least 5 minutes on the baking sheets. The cookies should be firm and set. Transfer to a wire rack to finish cooling.

When the macaroons have cooled completely, place the chocolate in a small glass bowl. Microwave the chocolate at 50% power, stirring every 30 seconds. When it is smooth and completely melted, lay out a fresh sheet of parchment or wax paper on a baking sheet. Dip the bottom of each cookie in the chocolate and then place the dipped cookies on the paper to dry.

Place the finished cookies in the refrigerator to harden or allow them to harden at room temperature. You can drizzle the cookies with extra chocolate if desired. Store the macaroons in an airtight container in the refrigerator.

Dessert