Chocolate-Dipped Coconut Macaroons
These impressive-looking cookies only have six ingredients and are easy to put together.
- 14 ounces sweetened shredded coconut
- 14 ounces sweetened condensed milk
- 1 teaspoon vanilla
- 2 egg whites
- 1/2 teaspoon salt
- 2 cups chocolate chips
- A small piece of paraffin wax (optional)
Pre-heat the oven to 325°F. 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 the batter in generous tablespoons onto sheet pans lined with parchment paper. Bake for 25-30 minutes, until golden brown. Let cool completely.
Melt the chocolate chips and paraffin (if using) over low heat or in the microwave, stirring often. Dip the half of each cookie in the melted chocolate, laying the dipped cookies on the wax paper to set. Store at room temperature.