Chocolate-Dipped Coconut Macaroons

Ingredients

• Canned milk

  Condensed, sweetened

  ¾ cup or 230g

• Almond Extract

  ¼ serving or 25g

• Vanilla extract

  1 ½ tsp or 6g

• Salt

  Table

  ¼ tsp or 2g

• Egg white

  Raw, fresh eggs

  1 large or 33g

• Coconut

  Shredded, Sweetened - Safeway

  48 tbsp or 360g

• Semisweet chocolate

  Candies

  ⅔ cup chips (6 oz package) or 113g

Directions

1. Preheat the oven to 350 degrees F (175 degrees C).
2. 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.
3. Roll balls in remaining coconut. Space macaroons evenly onto a silicone-lined baking sheet.
4. Bake in the preheated oven until golden, about 20 minutes. Let cool to room temperature, at least 20 minutes.
5. 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.
6. 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.
7. (source: https://www.allrecipes.com/recipe/266645/chocolate-dipped-coconut-macaroons/)