Description
Delicious coconut macaroons dipped in rich chocolate ganache.
Ingredients
Scale
- 1 14 oz pkg sweetened coconut flakes
- 1 14 oz can condensed milk
- 1/2 cup all-purpose flour
- 1/4 tsp almond extract
- 1/2 tsp vanilla extract
- pinch of salt
- 1/2 cup semi-sweet chocolate chips
- 1 1 oz Hershey’s chocolate bar
- 1/3 cup heavy cream
Instructions
- Preheat oven to 325 degrees F. Line 2 baking sheets with parchment paper and set aside.
- In a large bowl combine the coconut flakes, flour, and salt. Add condensed milk and extracts; stir well.
- Using a 1 ” ice-cream scoop, dip the scoop into the water to prevent the mixture from sticking, scoop mixture onto the baking sheets, shaping and fixing tops and sides if needed.
- Bake in the preheated oven for 15 min or until golden brown.
- To melt chocolate: place 1/2 cup of semi-sweet chocolate chips, 1 Hershey’s regular-sized bar into a bowl. Heat 1/3 cup of heavy cream until hot and pour over chocolate. Allow to sit for a minute and then stir until smooth.
- Dip cooled coconut macaroons in chocolate, bottoms or tops whatever you prefer. Refrigerate for the chocolate to set and serve.
Notes
- Make sure to let the chocolate ganache sit for a minute before stirring to ensure a smooth consistency.
- These macaroons can be stored in an airtight container in the refrigerator for up to a week.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 macaroon
- Calories: 120
- Sugar: 10g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 10mg