Prep Time::20 mins
Cook Time::20 mins
Additional Time::25 mins
Total Time:: 1 hr 5 mins
Servings::24
Yield::24 macaroons
Ingredients
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¾ cup sweetened condensed milk
¼ teaspoon almond extract
1 ½ teaspoons vanilla extract
¼ teaspoon fine salt
1 large egg white
3 cups shredded unsweetened coconut
1 (4 ounce) bar semisweet chocolate, chopped, or to taste
Directions
Preheat the oven to 350 degrees F (175 degrees C).
Combine condensed milk, almond extract, vanilla extract, salt, and egg white in a bowl. Whisk until thoroughly combined. Add about 2 1/3 cups shredded coconut. Mix with a spatula until mixture is sticky and holds together. Form into balls using a sorbet scoop.
Roll balls in remaining coconut. Space macaroons evenly onto a silicone-lined baking sheet.
Bake in the preheated oven until golden, about 20 minutes. Let cool to room temperature, at least 20 minutes.
Meanwhile, place 3/4 of the chocolate in top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Remove from heat and stir in the rest of the chocolate until it melts.
Dip the base of each cooled macaroon about 1/8 inch into the chocolate. Place cookies, chocolate-side down, on parchment paper. Let chocolate harden completely.
Chef John Chef’s Notes
You can use sweetened coconut flakes, but the condensed milk is already very sweet.
Regarding the chocolate dip, you can just melt and use any kind you like, but for that extra professional touch, I suggest tempering the chocolate before you dip.
Rolling macaroons in additional coconut is optional.
Editor's Note:
Please note differences in ingredient amounts when following the Allrecipes magazine version of this recipe.