Ingredients
The following ingredients have 18 Servings
- ⅔ cup sweetened condensed milk
- 1 egg white
- 1½ teaspoons vanilla
- ⅛ teaspoon salt
- 3½ cups sweetened flaked coconut
- 10 ounces semisweet chocolate (finely chopped, divided)
Instruction
- Make the Cookies: Preheat the oven to 325°F. Line two cookie sheets with parchment paper or a silicone mat.
- In a large bowl, stir together the sweetened condensed milk, egg white, vanilla and salt until combined. Stir in the coconut until well blended.
- Drop the dough by tablespoonfuls about 2 inches apart onto the cookie sheets. Form the cookies into loose haystacks with your fingertips, moistening your hands with water as necessary to prevent sticking.
- Bake, one sheet at a time, until the cookies are light golden brown, 15 to 20 minutes.
- Cool the cookies on the baking sheets until slightly set, about 2 minutes, then remove to a wire rack with a wide metal spatula. Cool completely before dipping in chocolate.
- Dip the Cookies: Melt 8 ounces of the chocolate in a small heatproof bowl set over a pan of almost-simmering water, stirring once or twice, until smooth. Remove from the heat; stir in the remaining 2 ounces chocolate until smooth.
- Holding a macaroon by its pointed top, dip the bottom and ½ inch up the sides in the chocolate; scrape off the excess chocolate and place the macaroon on a prepared baking sheet. Repeat with the remaining macaroons.
- Refrigerate the macaroons until the chocolate sets, about 15 minutes. The cookies can be stored in an airtight container at cool room temperature or in the refrigerator for up to 1 week.
