Coconut Macaroons with Chocolate Dip
These are a delicious gluten free cookie to have on hand for your Christmas time feast.
Makes 40 Macaroons
65g unsalted butter
5 cups shredded dried coconut
2 tablespoons sweetened condensed milk
1 vanilla bean halved lengthwise
1/2 teaspoon salt
1 cup semisweet chocolate
Heat: Heat the oven to 180C (350F) and line two trays with baking paper.
Melt: In a small saucepan on a low heat, melt the butter.
Whisk: In a large bowl, whisk together the eggs and sugar until well combined. Add in the melted butter, coconut and condensed milk.
Scrape: Scrape the seeds off the vanilla bean with a knife into the bowl and add the salt.
Stir: Stir together all of the ingredients until well combined. Let the mixture rest for 15 min.
Scoop: Use an ice cream scoop or two tablespoons and drop the mixture onto the prepared baking sheets. 20 macaroons should fit onto one tray.
Bake: For 20 minutes, until lightly golden brown.
Cool: For 10 minutes before moving the macaroons onto a wire rack.
Melt: Use a small heatproof bowl over boiling hot water to melt the chocolate.
Dip: Once cool, dip the macaroon bottoms into the chocolate. Let the cookies stand for 30 minutes until chocolate is set and then serve - enjoy!
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