chocolate dipped coconut macaroons!

I absolutely love the combination of chocolate and coconut. For some reason, it tastes like mint to me. I’ve told people about this before but no one ever seems to agree! Maybe I have weird taste buds, or perhaps I have a twisted wire in my brain, but in any case, it’s a flavor combination that never fails! My favorite coconut treat is macaroons. They are so perfect and chewy and easy to make. For this recipe, you’ve gotta get a little sticky, but I think that’s part of the fun! I made these only using six ingredients – shredded coconut, flour, salt, vanilla, sweetened condensed milk and chocolate. In the past, I have used egg whites, but this time, I wanted to try something a little different and faster. What you end up with is a cookie that is hard on the outside and chewy, gooey on the insides. Perfect if you ask me!

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What you need:

  • 1/2 can sweetened condensed milk
  • 2 1/2 cups shredded coconut
  • 1/3 cup flour
  • 1/8 tsp salt
  • 1 tsp vanilla
  • 3/4 cups chocolate chips

Preheat oven to 350. Line a baking sheet with parchment and set aside.

In a medium sized bowl, combine shredded coconut, flour and salt. In a separate bowl mix together sweetened condensed milk and vanilla and then pour into your dry ingredients. Mix together using your hands until well combined. Scoop 12 cookies onto baking sheet with a small ice cream scoop, wet hands and roll each one in your hands to make a nice shape. Bake for 15 mins. Cool.

Replace old parchment with new parchment on your baking sheet and set aside.

While your cookies are cooling, melt chocolate in the microwave in 30 second increments, stirring in between, until melted. Dip the bottom of each cookie into the melted chocolate and place on your parchment lined baking sheet. Put in freezer for 20 minutes. Allow to warm back to room temperature before eating.

ENJOY!!

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Comments

  1. Really love your bake! It’s just so amazing!

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