Chocolate Dipped Coconut Macaroon Cookies
This has been one of my favorite cookie recipes for as long as I can remember. As a kid my grandmother would make these for us when we would come and visit. While all of the others would devour the chocolate chip cookies, I had these all to myself. If you like coconut and chocolate, this recipe is for you! With the toasted outside, creamy inside and smooth chocolate to tie it all together, it cannot get much better.
Ingredients:
16oz. Sweetened Flaked Coconut
1 Cup Sweetened Condensed Milk
1 TSP Vanilla Extract
Pinch of Salt
6oz. Semisweet Chocolate Chips
2 Large Egg Whites
Directions:
Start by mixing the coconut, sweetened condensed milk, vanilla and salt thoroughly in a mixing bowl.
Next, separate the egg whites from the yolk and beat the egg whites until they form a stiff peak.
Gently fold the egg whites into the coconut mixture.
Using a small scoop, scoop the mixture onto a parchment lined sheet pan spacing each about two inches apart.
Place the macaroons in a 325°F preheated oven for 25 minutes, rotating as needed to prevent burning.
While macaroons are baking in the oven, melt the chocolate in a double boiler or microwave, stirring frequently.
When cookies have cooled completely, dip the bottoms in the melted chocolate and place them on a clean sheet of parchment paper.
Enjoy!