Chocolate-Dipped Coconut Macaroons

Did you know macaroons are popular sweet treats during Jewish holidays, like Hanukkah and Passover? They don’t contain any of the forbidden foods for traditional Jews during these sacred celebrations.

That’s just a bonus, however, to the fact that they’re absolutely delicious! Even though I’m not Jewish, I plan to make them every December and April, simply because they’re THAT good!

If you wish to follow Passover rules, be sure to keep your ingredients Kosher. Otherwise, simply whip up a batch at home and enjoy these chocolaty, coconutty bites of YUM!

Chocolate-Dipped Coconut Macaroons
(Original recipe: Dinner Then Dessert)

14-oz sweetened condensed milk
1 tsp vanilla extract
1 tsp almond extract
2/3 C all-purpose flour
14-oz sweetened coconut flakes
1/4 tsp kosher salt
6-oz semi-sweet chocolate chips

Mix the extracts in with the condensed milk before adding in the flour, coconut flakes and salt and mixing well. Refrigerate for one hour.

Meanwhile, preheat oven to 350F.

Use medium cookie scoop to drop 18 macaroons onto parchment paper. Bake for 15 minutes. Let cool completely after baking.

Once cooled, melt the chocolate in a double boiler on the stove or in a microwave safe bowl in 30 second increments until completely smooth. Dip the bottom 1/2 inch of each macaroon in the melted chocolate and place back onto the parchment paper to harden.

One thought on “Chocolate-Dipped Coconut Macaroons

  1. Pingback: Chocolate-Dipped Coconut Macaroons — Mainstay Kitchen & Home | Al Brown

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