On Sunday I baked up a batch of these amazing Chocolate Dipped Macaroons to send back to school with DD (of course, I kept a few for me since none of my menfolk fancy coconut.) They are super easy and have very few ingredients (++++ in my world.) The original recipe came from Taste of Home magazine as a basic coconut macaroon, but I tweaked it and added the chocolate dip to make it work for me. Hope you enjoy!
Chocolate Dipped Macaroons
- 2 (14 ounce) bags of flaked coconut (about 5 cups)
- 2/3 cups self rising flour
- 1/4 teaspoon salt
- 1 (14 ounce) can of sweetened condensed milk
- 2 teaspoons vanilla extract
- 1 package Candiquik (or other brand) Chocolate Coating
1. In large bowl combine the coconut, flour and salt.
2. Add milk and vanilla and mix well (batter will be stiff!!!)
3. Grease baking sheet (I used Pam Spray)
4. Drop by tablespoons 1 inch apart (they don't spread)
5. Bake at 350 degrees for 15 minutes or until golden brown (watch carefully because my first ones got too brown on the bottom).
***I also flipped mine in the last couple of minutes of baking because I like a nice golden brown toasted top but that is a personal preference.
6. Remove to wire racks or wax paper to cool.
7. Melt Candiquik according to package directions
8. Dip bottoms of macaroons in melted chocolate and set on wax paper to cool! Store at room temperature.
Makes approximately 3 dozen large macaroons.
These are even better the next day!