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
Ingredients
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14 ounces
sweetened shredded coconut
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14 ounces
sweetened condensed milk
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1 teaspoon
pure vanilla extrat
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2
extra-large egg whites, at room temperature
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1/4 teaspoon
kosher salt
Directions
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Preheat the oven to 325 degrees.
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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.
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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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