Dark Chocolate Coconut Macaroons

Dark Chocolate Coconut Macaroons
Contributor
Dark Chocolate Coconut Macaroons
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Dark Chocolate Coconut Macaroons

Dark chocolate and coconut — how can anyone go wrong with these? These bite-sized treats are perfect for passing around at the end of a special holiday dinner.

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40
Servings
170
Calories Per Serving
Deliver Ingredients

Ingredients

  • 2/3 Cups all-purpose flour
  • 5 Cups sweetened flaked coconut
  • 1/2 Teaspoon salt
  • One 14-ounce can sweetened condensed milk
  • 2 Teaspoons vanilla extract
  • 1 Teaspoon almond extract
  • 1/2 Cup sliced almonds
  • 1 1/2 Cup dark chocolate morsels, melted

Directions

Preheat the oven to 325 degrees. Line a baking sheet with parchment paper and set aside.

Fit a stand mixer with the paddle attachment. Combine the flour, coconut, and salt in a mixing bowl until the coconut is evenly coated with flour. Slowly pour in the sweetened condensed milk, vanilla extract, and almond extract. Mix on low speed until the coconut is completely coated with the condensed milk.

Use a tablespoon to drop the dough onto the baking sheet. (Each cookie should be about the size of a golf ball.) Place a sliced almond on top of each macaroon. Bake until the coconut is toasted and golden brown on the outside, for 25-30 minutes.

Let the cookies cool for 45 minutes, then dip the bottom of each macaroon in the melted dark chocolate. Place the cookies back onto the lined baking sheet and let them cool completely, or until the chocolate has set and hardened.

Nutritional Facts

Total Fat
9g
13%
Sugar
13g
14%
Saturated Fat
8g
33%
Cholesterol
1mg
0%
Carbohydrate, by difference
20g
15%
Protein
2g
4%
Vitamin K (phylloquinone)
1µg
1%
Calcium, Ca
8mg
1%
Choline, total
7mg
2%
Fiber, total dietary
3g
12%
Folate, total
7µg
2%
Iron, Fe
1mg
6%
Magnesium, Mg
25mg
8%
Phosphorus, P
45mg
6%
Selenium, Se
5µg
9%
Sodium, Na
73mg
5%
Water
7g
0%

Chocolate Shopping Tip

There are so many varieties of chocolate on the shelves today it can be overwhelming to pick one – as a general rule of thumb, the fewer the ingredients, the better the chocolate.

Chocolate Cooking Tip

When melting chocolate, use a double boiler and stir occasionally to avoid scorching chocolate at the bottom of the bowl.

Chocolate Wine Pairing

Sweet chenin blanc, muscat, or amontillado sherry with nut-based desserts; sauternes or sweet German wines with pound cake, cheesecake, and other mildly sweet desserts; sweet chenin blanc or muscat or Alsatian vendange tardive (late harvest) wines with sweeter desserts; sweet chenin blanc or muscat or Alsatian vendange tardive (late harvest) wines, port, madeira, late-harvest zinfandel, or cabernet sauvignon or cabernet franc with chocolate desserts.