Indulge in the deliciousness of Chocolate-Dipped Coconut Macaroons, a perfect blend of chewy coconut and rich chocolate.

Scale

¾ cup sweetened condensed milk

¼ teaspoon almond extract

1 ½ teaspoons vanilla extract

¼ teaspoon fine salt

1 large egg white

3 cups shredded unsweetened coconut

1 (4 ounce) bar semisweet chocolate

chopped

or to taste

Preheat your oven to 325°F (160°C) and line a baking sheet with parchment paper.
In a mixing bowl, combine the sweetened condensed milk, almond extract, vanilla extract, and fine salt.
Add the egg white to the mixture and stir until well combined.
Gradually fold in the shredded coconut until evenly coated.
Scoop tablespoon-sized mounds onto the prepared baking sheet, spacing them about 2 inches apart.
Bake for 25-30 minutes, or until the tops are golden brown.
While the macaroons are cooling, melt the semisweet chocolate in a microwave or on a double boiler.
Dip the bottoms of each macaroon into the melted chocolate, allowing the excess to drip off.
Place the dipped macaroons back onto the baking sheet to let the chocolate set.
Enjoy your Chocolate-Dipped Coconut Macaroons once the chocolate has hardened!

For added flavor, consider adding a pinch of sea salt on top of the chocolate before it sets. Store any leftovers in an airtight container.

Keywords: Chocolate-Dipped Coconut Macaroons, desserts, coconut recipes, chocolate recipes, baking