5 Ingredients or Fewer

Chocolate Dipped Coconut Macaroons

December 27, 2011
0 Ratings
  • Makes 22 Macaroons
Author Notes

This is the Barefoot Contessa's basic macaroon recipe dipped in chocolate. This is my absolute "go-to" cookie recipe for the holiday season and beyond. DEFINITELY a crowd pleaser and SUPER easy! I recommend using Guitard semi-sweet chocolate for dipping. —Sugarplum

What You'll Need
  • 14 ounces sweetened shredded coconut
  • 14 ounces sweetened condensed milk
  • 1 teaspoon pure vanilla extrat
  • 2 extra-large egg whites, at room temperature
  • 1/4 teaspoon kosher salt
  1. Preheat the oven to 325 degrees.
  2. Combine the coconut, condensed milk, and vanilla in a large bowl. Whip the egg whites and salt on high speed in the bowl of an electric mixer fitted with the whisk attachment until they make medium-firm peaks. Carefully fold the egg whites into the coconut mixture.
  3. Drop the batter onto sheet pans lined with parchment paper using either a 1 3/4-inch diameter ice cream scoop, or two teaspoons. Bake for 25 to 30 minutes, until golden brown. Cool then dip in chocolate. Let chocolate harden on macaroons and serve.

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