Chocolate-Dipped Coconut Macaroons
Condensed milk and tempered chocolate are Chef John's secrets to moist, tender, chewy coconut macaroons that are easy to make and bring to potlucks.
I have made these a few times now and they are fantastic! This is what I have found to work every time... I use have sweetened and half unsweetened coconut. The mixture is too wet to roll into balls so I use a 2tbs spring loaded scoop and pack it tight with the back of a spoon. Release onto parchment lined cookie sheets and bake. I only dip half of the cookies in melted chocolate chips. They are delicious with or without the chocolate.
Wonderful macaroons! I decorated with white chocolate and jimmies to make snow capped trees and dark chocolate dipped.
These were delicious. The unsweetened coconut I used was not as fine so my cookies had a more rustic look. I'll put it in the processor first next time to make it finer. I also learned the hard way that they have to be completely cooled before moving the dipped cookies. Best to watch the video first but that said they're very easy to make. Yum
Made as is, except drizzled the extra chocolate on top. Delicious recipe!!!
Only change I'll ever make will be to double the recipe!
I LOVE Chef John and this recipe - I've made these countless times and they are consistent, delicious and easy to do.
I made these and they were easy and delicious! Thank you, Chef John for the recipe!
Delicious. Did not change anything on the recipe Will make this again.