It’s possible there are an uneven number of coconut recipes on twocarolines.com – not sorry about that. What makes these incredibly delicious cookies unique is that they don’t have any flour, I could FINALLY bring sweets to my gluten free neighbor! And they are perfect for my passover peeps! These elegant chocolate dipped coconut macaroons are so incredible tasting and they truly could not be easier to make – which is nice because I made about 100 of them on Friday as presentation desserts for an event – and if you must know, the recipients LOVED them!
14 ounces sweetened condensed milk (1 can)
14 ounces sweetened shredded coconut (1 bag)
1 teaspoon vanilla extract
1/4 teaspoon kosher salt
2 large egg whites
1 1/2 cups chocolate chips or chopped chocolate
gold sprinkles (optional)
- Line two cookie sheets with parchment paper and preheat oven to 325.
- Combine the coconut, condensed milk, and vanilla in a large bowl.
- Whip the egg whites and salt on high speed in the bowl of an electric mixer fitted with the whisk attachment until they make medium-firm peaks. Carefully fold the egg whites into the coconut mixture.
- Drop batter onto your parchment lined sheet pans using a small ice cream scoop or two teaspoons. Bake for about 25 minutes until golden brown and let cool.
- Put chocolate chips in a heatproof bowl over (but not in) a pot of simmering water and let your chocolate melt so it’s all smooth. Dip cookies halfway into your chocolate and place back on the parchment. They will cool at room temperature eventually, but I put them in the fridge where they get firm fast and they last at least a week.
Recipe adapted from Barefoot Contessa Coconut Macaroons