Chocolate Dipped Coconut Macaroons

I have been craving these for weeks upon weeks now, and thanks to the fact that I live in Alberta, I was blessed with a snow day in May.

Snow days when you live in the north = baking goodies to cheer yourself up.

Or because you simply can’t leave the house when your door is blocked with 3 feet of snow.

If you live somewhere that you just can’t comprehend this, then stop reading. I am too jealous to share this recipe with you.

I’m petty like that.

Ingredients Needed:

1/2 cup of flour
1 can of sweetened condensed milk, 300ml
4 cups of  sweetened shredded coconut
1 tsp vanilla
1/2 tsp of almond flavoring
1/4 tsp of salt
1 to 1 1/2 cups of chocolate to melt

Kick the tires and light the fires to 325 degrees.

Combine the coconut, flour and salt.

Open up the tin of condensed milk and mix in the vanilla. Right in the tin.

Have I ever mentioned my absolute hatred of washing dishes? This saves one…whole…dish.

Mix in the almond flavoring.

Add the condensed milk to the coconut.

Mix very thoroughly, making sure the coconut is completely coated.

Plunk them onto a baking sheet covered in parchment paper. I wouldn’t even try this recipe without it. Condensed milk doesn’t like to come off baking sheets. These are large, the size of golf balls so that the inside doesn’t dry out and remains chewy.

Bake for 10-12 minutes until the outside is toasted and browned. Let them cook for a while then get your chocolate ready for dipping.

Dip the tops and return to the parchment paper. Let the chocolate harden then store inside containers.

They only get chewier and better over the next couple days, if they last that long!

Chocolate Dipped Coconut Macaroons
Delicious homemade coconut macaroons.
Author:
Recipe type: dessertt
Serves: 6
Prep time: 
Cook time: 
Total time: 
Ingredients
  • ½ cup of flour
  • 1 can of sweetened condensed milk, 300ml
  • 4 cups of sweetened shredded coconut
  • 1 tsp vanilla
  • ½ tsp of almond flavoring
  • ¼ tsp of salt
  • 1 to 1½ cups of chocolate to melt
Instructions
  1. Kick the tires and light the fires to 325 degrees.
  2. Combine the coconut, flour and salt.
  3. Open up the tin of condensed milk and mix in the vanilla. Right in the tin.
  4. Have I ever mentioned my absolute hatred of washing dishes? This saves one…whole…dish.
  5. Mix in the almond flavoring.
  6. Add the condensed milk to the coconut.
  7. Mix very thoroughly, making sure the coconut is completely coated.
  8. Plunk them onto a baking sheet covered in parchment paper. I wouldn’t even try this recipe without it. Condensed milk doesn’t like to come off baking sheets. These are large, the size of golf balls so that the inside doesn’t dry out and remains chewy.
  9. Bake for 10-12 minutes until the outside is toasted and browned. Let them cook for a while then get your chocolate ready for dipping.
  10. Dip the tops and return to the parchment paper. Let the chocolate harden then store inside containers.
  11. They only get chewier and better over the next couple days, if they last that long!

 

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