A chocolaty coating takes these classic coconut treats from delicious to simply divine.
- Prep time 20 minutes
- Total time 1 hour & 15 minutes
- 1 egg white , room temperature
- 2 cups sweetened shredded coconut
- 1/4 cup sweetened condensed milk
- 1/2 teaspoon vanilla
- pinch salt
- 1/3 cup semisweet bittersweet chocolate chips
- 1/2 teaspoon coconut oil
Preheat oven to 325°F. Line baking sheet with parchment paper. In large bowl, using electric mixer, beat egg white on medium speed until medium peaks form, about 3 minutes. Gently fold in coconut, condensed milk, vanilla and salt just until combined.
Drop by 2 tbsp, 1 inch apart, onto prepared pan; using fingers, shape into peaked mounds. Bake until golden, 16 to 18 minutes. Let cool completely, 15 to 20 minutes.
In small microwaveable bowl, microwave chocolate chips on high, stirring every 30 seconds, until melted. Stir in coconut oil.
Dip macaroons in chocolate mixture to coat bottoms and lower edges; return to pan. Drizzle tops with any remaining chocolate mixture, if desired. Refrigerate until set, about 20 minutes.
Test Kitchen Tip: Drizzle with melted white chocolate for a pretty layered effect.
Makes about 12 pieces.
Nutritional facts Per piece: about
- Fibre 1 g
- Sodium 60 mg
- Sugars 13 g
- Protein 1 g
- Calories 128
- Total fat 8 g
- Potassium 100 mg
- Cholesterol 2 mg
- Saturated fat 7 g
- Total carbohydrate 14 g