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Chocolate-Dipped Coconut Macaroons
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Prep Time:
20 minutes
Cook Time:
20 minutes
Total Time:
65 minutes
Chef John's coconut macaroons feature luscious condensed milk and tempered chocolate for irresistibly moist, tender, and chewy treats perfect for potlucks.
Ingredients:
  • 0.75 cup sweetened condensed milk
  • 0.25 teaspoon almond extract
  • 1.5 teaspoons vanilla extract
  • 0.25 teaspoon fine salt
  • 1 large egg white
  • 3 cups shredded unsweetened coconut
  • 1 (4 ounce) bar semisweet chocolate, chopped, or to taste
Instructions:
  • Preheat the oven to 350°F (175°C) for the perfect cooking temperature.
  • In a bowl, mix condensed milk, almond extract, vanilla extract, salt, and egg white until well combined. Stir in 2 1/3 cups shredded coconut until sticky and holds together. Use a sorbet scoop to shape mixture into balls.
  • Coat balls with the remaining coconut. Place macaroons evenly on a silicone-lined baking sheet.
  • Bake in the preheated oven until golden, approximately 20 minutes. Allow it to cool to room temperature for at least 20 minutes before serving.
  • Place 3/4 of the chocolate in a double boiler over simmering water. Stir frequently to prevent scorching, until melted, about 5 minutes. Remove from heat and stir in the remaining chocolate until melted.
  • Dip the bottom of each cooled macaroon about 1/8 inch into the chocolate, then place them chocolate-side down on parchment paper to allow the chocolate to harden completely.

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