Italian Recipes

Coconut macaroons dipped in chocolate

December 3, 2021

Thanksgiving is over and Christmas is just around the corner. Though I usually bake way too many cookies each year to share with family and friends, we’re staying in our Florida condo for the winter this winter, and I have a knee replacement planned two weeks before Christmas. So … no cookies this year! I’m really looking forward to moving into our new house by next Christmas, when I can spend days baking Christmas sweets again.

These coconut macaroons are a cookie I made many years ago. I forgot about them for a long time, but pulled out the recipe last year to try them again. These are totally delicious and are soft, chewy, and full of coconut. They are bakery style cookies that look great on any cookie tray. I frozen these cookies and dipped them in the chocolate the day I served them, but they really are best served the day or day after they are made.

Bon Appetit!
Deborah Mele 2021

ingredients

  • 2/3 cup all-purpose flour

  • 5 1/2 cups of grated sweetened coconut

  • 1/2 teaspoon salt

  • 1 (14 ounce) can of sweetened condensed milk

  • 2 teaspoons of vanilla extract

  • 4 ounces of dark chocolate

instructions

Preheat the oven to 350 degrees F.
Line two baking sheets with parchment paper.
In a large bowl, stir together the flour, coconut and salt.
Stir in the sweetened condensed milk and extract and continue to stir until everything is well mixed.
Let the batter fall by piling tablespoons on the prepared baking sheets.
Bake for about 11 minutes, or until the bottom is golden brown and the tops are just beginning to color.
Let cool completely to set.
Melt the chocolate in a double boiler or in the microwave. When using microwave melting at 50% power for 30-second steps with stirring
often to smooth.
You can either use a fork and drizzle the chocolate over the tops of the biscuits or dip the bottom of each biscuit in the melted chocolate and return to the parchment-lined sheets to cool and harden.

Nutritional information:

Yield: 24

Serving size: 1

Amount per serving:

Calories: 133Total fat: 7gSaturated fatty acids: 6gTrans fats: 0gUnsaturated fat: 1gCholesterol: 1mgSodium: 103mgCarbohydrates: 17gFiber: 2gSugar: 10gProtein: 1g

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