How to Chocolate Dipped Coconut Macaroons, The King of Macaroons

I have been told by many that one of the hardest things to cook and have come out right is coconut macaroons. Either they end up looking more like cookies than macaroons or they are so filled with flour the coconut gets lost.

I came across a recipe some time ago I thought was a good starting point. After some tweaking here and there I think you will be as pleased as I am.

These coconut macaroons are way too easy to make! On top of that they are delicious. You can make them by themselves, or do as I have done, dip them half way in QUALITY chocolate. It would be a crime to use some cheap second rate chocolate on your macaroon masterpieces.

These macaroons rival some of the better ones I have had at finer bakeries. And they are Gluten free! I have given them as a gift many times.

Difficulty: Easy

Instructions

Things You'll Need:

• 2- 14oz bags Sweetened
• shredded coconut
• 1- 14oz Sweetened condensed milk
• 2- TBSP Sour Cream
• 1- ½ TS Almond Extract
• 2- TBSP Real Vanilla
• 1- 12oz Bag of Semi-Sweet Chocolate pieces (I use Guittard)

1. Preheat oven to 325 Degrees
   
   Place parchment paper (NOT WAX PAPER) on cookie sheet and set aside.
   
   Do not! use wax paper in place of Parchment as wax paper burns in the oven. Parchment will not burn...

2. 
    

   Combine your ingredients to be used...

3. 
    

   In bowl combine both bags of coconut, sweetened condensed milk and sour cream, mix lightly with wooden spoon. Add Vanilla and almond extract. Mix until incorporated.

4. 
    

   Your mixture should look like this.....

5. 
    

   Form macaroons with an ice cream scoop. Press coconut mixture firmly in to scoop before placing on parchment covered cookie sheet. Place macaroons 1" apart. You should end up with around 20 macaroons ready to cook.

6. 
    

   Place in preheated oven and cook for 24-28 minutes until bottoms are and golden tops lightly caramelized.

7. Allow macaroons to cool for one hour....
   
   At this point I like to break off any straggling pieces of coconut from the bottom of my macaroons so they look cleaner.

8. 
    

   (Optional)
   In small bowl melt half the bag (add more chocolate as needed) of chocolate pieces in the microwave. Dip macaroons half way in chocolate and place on parchment paper. Allow to dry for one hour.
   (Optional)
   
   Big note here!!! Quality choccolate will melt in the microwave, cheap stuff will not. If you still bought cheap chocolate after I told you to buy quality then float a bowl in a water filled saucepan and slowly melt over a stove top.

9. 
    

   Serve these wonderful macaroons to your guests or hide them for yourself!