Chocolate-Dipped Coconut Macaroons (Great for Passover)

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READY IN: 20mins
YIELD: 33 cookies
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat the oven to 350°F Lightly grease a baking sheet, or line with parchment.
  • In a medium bowl, mix together the coconut, coconut cream, salt, and coconut flavor, stirring till thoroughly combined.
  • Add the coconut milk powder, stirring to combine.
  • Drop the sticky mixture in ping pong-sized balls (about 1 1/2") onto the prepared baking sheets. It helps to use a tablespoon cookie scoop or small ice cream scoop here.
  • For best results, pack the coconut mixture into the scoop; each ball should weigh about 1 ounce.
  • You can space the balls fairly close together on the baking sheet; they only need about 3/4" to 1" between them.
  • Bake the macaroons for about 10 minutes; they won't brown. You may see the merest hint of brown on top.
  • Remove from the oven, and cool completely on the baking sheet.
  • To make the coating, heat the chocolate chips, butter, and corn syrup until the chips are very soft. A microwave oven works well, as does a saucepan set over very low heat.
  • Dip half of each cooled macaroon into the chocolate.
  • Set the macaroons back on the baking sheet, and allow the chocolate to set completely before serving.
  • To store, place in one layer in a closed container.
  • They'll keep for 2 or 3 days, but will gradually become less moist as they sit.
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