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.
- 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
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.