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
Ingredients
- 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)
Instructions
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Preheat oven to 325 degrees. Line baking sheet with parchment paper.
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In a large bowl, mix together all ingredients (except the chocolate!!) until thoroughly combined.
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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.
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Dip the bottom of each cookie in melted chocolate and place on a tray lined with wax paper. Refrigerate for 20 minutes before serving.
