Coconut Macaroons with Chocolate Dip

Coconut Macaroons with Chocolate Dip recipe

These are a delicious gluten free cookie to have on hand for your Christmas time feast. 

Makes 40 Macaroons

Ingredients:

65g unsalted butter
4 eggs
5 cups shredded dried coconut
2 tablespoons sweetened condensed milk 
1 vanilla bean halved lengthwise
1/2 teaspoon salt
1 cup semisweet chocolate 

Instructions:

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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