I’m not a huge fan of coconut, but these sweet, chewy treats are too tasty to pass up! I love the chocolate side… shocking, right?! My mom makes these chocolate-dipped coconut macaroons every year for Easter and they are always a crowd pleaser. Below is her recipe. Enjoy :)
Coconut Macaroons Dipped in Chocolate
- 2 (14 oz.) bags sweetened flaked coconut
- 1 (14 oz.) can can sweetened condensed milk
- 2 Tbsp. sour cream
- 1 Tbsp. heavy cream
- 1 1/2 tsp. pure vanilla extract
- 12 oz. bittersweet chocolate, melted (or 12 oz. bag of semi-sweet chocolate chips)
Preheat oven to 325 degrees. Line baking sheet with parchment paper.
In a large bowl, mix together all ingredients (except the chocolate!!) until thoroughly combined.
Press dough into a soup spoon or small ice cream scoop and release onto baking sheet. Bake for 20 minutes then remove from oven and let cool.
Dip the bottom of each cookie in melted chocolate and place on a tray lined with wax paper. Refrigerate for 20 minutes before serving.