Monday, January 30, 2012

Coconut Macaroons Dipped in Chocolate


2/3 cup all-purpose flour
5 1/2 cups flaked coconut (non sweetened)
1/4 tsp salt
1 (14 ounce) can sweetened condensed milk (trader joe's sells this in a super easy squirt bottle)
2 tsp vanilla extract

1 cup of semi-sweet chocolate chips
1 tbsp milk

Preheat oven to 350. Line cookie sheets with parchment paper. In a large bowl, mix the flour, coconut and salt. Work in the condensed milk and vanilla (the recipe said with your hands, but that was soooo messy, so I just used a large spoon and it worked fine). Form into golf ball sized balls (or if you happen to have a macaroon press you can make them look all fancy). Bake for 12 to 15 minutes in the preheated oven, until coconut is toasted.

Once the cookies cool, melt the chocolate and milk in a small saucepan (either over very low heat or in a double boiler). Dip cookies as desired into the chocolate, place them back onto the parchment paper until the chocolate sets.


  1. Addition: I am told you can use an egg or milk wash over these before you bake them to help them get that real golden brown color... I think that is more for appearance than taste (and a pain in the butt) - but just thought I would put that out there!

  2. Oh my these sound wonderful, and pretty easy. I bet they look gorgeous. I think I will be making these very soon as Rich LOVES coconut and chocolate.