Chocolate-Dipped Coconut Macaroons
Description
Condensed milk and tempered chocolate are Chef John's secrets to moist, tender, chewy coconut macaroons that are easy to make and bring to potlucks.
Ingredients
•
3/4 cup sweetened condensed milk
•
1/4 teaspoon almond extract
•
1 1/2 teaspoons vanilla extract
•
1/4 teaspoon fine salt
•
1 large egg white
•
3 cups shredded unsweetened coconut
•
1 (4 ounce) bar semisweet chocolate, chopped, or to taste
Directions
1
Preheat the oven to 350 degrees F (175 degrees C).
2
Combine condensed milk, almond extract, vanilla extract, salt, and egg white in a bowl. Whisk until thoroughly combined. Add about 2 1/3 cups shredded coconut. Mix with a spatula until mixture is sticky and holds together. Form into balls using a sorbet scoop.
3
Roll balls in remaining coconut. Space macaroons evenly onto a silicone-lined baking sheet.
4
Bake in the preheated oven until golden, about 20 minutes. Let cool to room temperature, at least 20 minutes.
5
Meanwhile, place 3/4 of the chocolate in top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Remove from heat and stir in the rest of the chocolate until it melts.
6
Dip the base of each cooled macaroon about 1/8 inch into the chocolate. Place cookies, chocolate-side down, on parchment paper. Let chocolate harden completely.