Fridaylicious

I am having a love affair; Chocolae Dipped Coconut Macaroons - so wickedly good and insanely addicting.  Every bite is an explosion of rich buttery chocolate coconut goodness, I smile just thinking about them.  Now don't get me wrong these cookies don't need to be dipped in chocolate they are delicious as is, I just personally prefer a little chocolate.  Besides as someone I'm sure is quoted as saying "chocolate makes everything better".  When you factor in how ridiculously good; oh did I mention how easy these are to make... I am truly baffled as to why it took me so long to discover how ah-mazing these are! 

Chocolate-Dipped Coconut Macaroons
Makes abut: 3 dozen cookies

For the cookies:
2/3 cup sweetened condensed milk
1 large egg white
1½ teaspoons vanilla
1/8 teaspoon salt
3½ cups sweetened flaked coconut

For the chocolate dipping:
10 ounces semi-sweet chocolate, chopped

1. Preheat the oven to 325°F. Line two cookie sheets with parchment paper or a silicone mat.

2. In a large bowl, stir together the sweetened condensed milk, egg white, vanilla and salt until combined. Stir in the coconut until well blended.

3. Drop the dough by tablespoonfuls about 2 inches apart onto the cookie sheets. Form the cookies into loose haystacks with your fingertips, moistening your hands with water as necessary to prevent sticking.

4. Bake, one sheet at a time, until the cookies are light golden brown, 15 to 20 minutes.

5. Cool the cookies on the baking sheets until slightly set, about 2 minutes; remove to a wire rack with a wide metal spatula.

6. Once the cookies are cooled to room temperature (about 30 minutes), line two baking sheets with parchment paper.

7. Melt 8 ounces of the semi-sweet chocolate in a small heatproof bowl set over a pan of almost-simmering water, stirring once or twice, until smooth. Remove from the heat; stir in the remaining 2 ounces chocolate until smooth.

8. Holding a macaroon by its pointed top, dip the bottom a ½ inch up the sides in the chocolate; scrape off the excess chocolate and place the macaroon on a prepared baking sheet. Repeat with the remaining macaroons.

9. Refrigerate the macaroons until the chocolate sets, about 15 minutes.

xo - Shana