Chocolate Dipped Coconut Macaroons

There are a variety of ways to make coconut macaroons.

You can use just two ingredients: sweetened, flaked coconut and sweetened condensed milk.

Or, add a bit of flour and make them larger in size.

At any rate, they will be tasty.

During the holidays, when I see a tray of homemade cookies, my first choice is the coconut macaroon! Simply use the standard size containers for the first two ingredients: one package of coconut and one can of milk.

Use about 2/3 of the chocolate package.

The microwave is one of the kitchen appliances I have relied on for at least 30 years.

For this recipe, I finally mastered how to set the power level at 50% to warm and melt the chocolate.

I used Bittersweet Ghirardelli Chocolate Chips, 60% cocoa.

This made 28 macaroons.

Ingredients

Sweetened coconut flakes, 3 ½ cups

Sweetened condensed milk, 2/3 cup

One egg white

Vanilla, 1 ½ teaspoon

Kosher or sea salt, 1/8 teaspoon

Bittersweet chocolate chips, 6 ounces

Parchment paper, several sheets

Paper plate. 1 medium size

Scoop, 1 tablespoon size

Preparation

The preparation for this recipe involves preheating the oven to 325 F and lining the baking sheets with parchment paper.

I used one large and two small baking sheets.

I also adjusted two shelves in the oven to be nearer to the center.

In a large mixing bowl, slightly beat the egg white.

Add the sweetened condensed milk, salt and vanilla.

Mix well.

Add the coconut, making sure to mix so there are no clumps of coconut.

Using the scoop and your fingers, drop onto the parchment paper.

Use your fingers to round the top, like a dome.

Put the macaroons in the oven and set the timer for 8 minutes.

After 8 minutes, turn each baking sheet around.

Bake another 12 minutes.

The tops will be lightly browned.

Remove from the oven and allow to cool 5 minutes.

Place all the macaroons on wire cooking racks.

Cool completely.

To melt the chocolate, use a shallow, microwave safe bowl.

After adding the chocolate chips, cover the bowl with a paper plate.

Set the microwave timer for 30 seconds and adjust the power level to 50%.

Take out the bowl, stirchocolate and repeat for 30 second intervals until chocolateis completely melted.

Hand dip each macaroon, placing on fresh parchment paper.

Drizzle with remaining melted chocolate.

Once the chocolate hardens, store the macaroons, covered, in the refrigerator.