Chocolate Coated Macaroons

Recipe by KitchenKelly
READY IN: 1hr 20mins
YIELD: 30 cookies




  • Preheat oven to 350.
  • Combine coconut, 1 teaspoon vanilla extract and salt in a medium bowl.
  • Mix in sweetened condensed milk to form a thick paste and coat all coconut.
  • Beat egg whites with 1 teaspoon cream of tartar until stiff.
  • Fold egg whites into coconut mixture.
  • Drop by rounded teaspoons onto parchment paper on cookie sheet, about 2 inches apart.
  • Flatten slightly (trust me, it will make it alot easier when you chocolate coat them).
  • Bake 8-10 minutes or until tops begin to turn light brown.
  • Remove from oven and let cool on pan about 2 minutes.
  • Remove from pan onto wire rack and let cool completely.
  • Meanwhile, prepare glaze by melting chocolate chips.
  • Add vanilla extract and powdered sugar to melted chocolate
  • Add water until chocolate mixture becomes a good consistency to dip the macaroons in (the idea is to be not too thin and not too thick; it should stick to the cookies but not be too thick).
  • To coat macaroons, let cool completely.
  • Dip the flat bottoms of macaroons into chocolate mixture then place them upside down on wire rack.
  • Let the bottom coating cool either at room temperature, or you can stick em in the fridge to speed up the process.
  • Once the coating has set on the bottoms, coat the tops and place back on wire rack with set bottom on the bottom.
  • Allow chocolate to set.