Name: Chocolate-Dipped Coconut Macaroons
Prep time: 20 min
Cook time: 20 min
Yield: 24
Ingredients: Sweetened condensed milk - ¾ cup; Almond extract - ¼ teaspoon; Vanilla extract - 1 ½ teaspoons; Fine salt - ¼ teaspoon; Large egg white - 1; Shredded unsweetened coconut - 3 cups; Semisweet chocolate, chopped, or to taste - 1 (4 ounce) bar

Ingredients for - Chocolate-Dipped Coconut Macaroons

1. Sweetened condensed milk ¾ cup

2. Almond extract ¼ teaspoon

3. Vanilla extract 1 ½ teaspoons

4. Fine salt ¼ teaspoon

5. Large egg white 1

6. Shredded unsweetened coconut 3 cups

7. Semisweet chocolate, chopped, or to taste 1 (4 ounce) bar

How to cook deliciously - Chocolate-Dipped Coconut Macaroons

1 . Stage

Preheat the oven to 350 degrees F (175 degrees C).

2 . Stage

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 . Stage

Roll balls in remaining coconut. Space macaroons evenly onto a silicone-lined baking sheet.

4 . Stage

Bake in the preheated oven until golden, about 20 minutes. Let cool to room temperature, at least 20 minutes.

5 . Stage

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 . Stage

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. Chef John