Chocolate-Dipped Coconut Macaroons

Recipe View 5 mins Preheat the oven to 350 degrees F (175 degrees C). (5 minutes)

Recipe View 10 mins In a mixing bowl, combine the sweetened condensed milk, almond extract, vanilla extract, salt, and egg white. Whisk vigorously until thoroughly combined, ensuring a smooth and even consistency. Gradually incorporate about 2 1/3 cups of the shredded coconut, mixing with a spatula until the mixture becomes sticky and holds together when pressed. (10 minutes)

Recipe View 10 mins Using a sorbet scoop or spoon, form the coconut mixture into evenly sized balls. Roll each ball in the remaining shredded coconut, ensuring they are fully coated. Arrange the macaroons evenly spaced on a baking sheet lined with silicone or parchment paper. (10 minutes)

Recipe View 40 mins Bake in the preheated oven until the macaroons turn a beautiful golden brown, approximately 20 minutes. Remove from the oven and allow them to cool completely to room temperature on the baking sheet, about 20 minutes. (40 minutes)

Recipe View 10 mins While the macaroons are cooling, prepare the chocolate. Place 3/4 of the chopped chocolate in the top of a double boiler set over simmering water. Stir frequently, scraping down the sides of the bowl with a rubber spatula to prevent scorching, until the chocolate is completely melted and smooth, about 5 minutes. Remove from the heat and stir in the remaining chocolate until it too is melted and fully incorporated. This tempering technique ensures a glossy finish. (10 minutes)

Recipe View 20 mins Once the macaroons are cool, gently dip the base of each cookie about 1/8 inch into the melted chocolate, allowing any excess to drip off. Place the chocolate-dipped macaroons, chocolate-side down, on a sheet of parchment paper. Let the chocolate harden completely at room temperature, or for a quicker set, place them in the refrigerator for a few minutes. (20 minutes)