Chocolate-Dipped Macaroons
- 45m Prep Time
- 16m Cook Time
- 3h Ready In
These sweet cookies are crisp on the outside, chewy on the inside and finished with a dip in chocolate. With only a few ingredients, these tasty goodies are a traditional Passover treat.
Ingredients
- 7/8 lbs sweetened condensed milk
- 1 tsp pure almond extract
- 1/2 tsp kosher salt
- 1/4 cup almond flour
- 7/8 lbs sweetened flaked coconut
- 3/4 lbs bittersweet chocolate
Nutrition (per serving, estimated)
Estimated based off 2 of 6 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 48.8 mg
- Iron: 0.28 mg
- Magnesium: 12.7 mg
- Phosphorus: 58.4 mg
- Potassium: 121 mg
- Zinc: 0.27 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 7/8 lbs sweetened condensed milk
- 1 tsp pure almond extract
- 1/2 tsp kosher salt
- 1/4 cup almond flour
- 7/8 lbs sweetened flaked coconut
- 3/4 lbs bittersweet chocolate
Let's Cook
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Step 1.
In a large bowl, whisk together the sweetened condensed milk, almond extract, and kosher salt until combined. Whisk in the almond flour until the mixture is smooth and well blended. Add the sweetened flaked coconut and stir with a spatula or wooden spoon until the coconut is evenly coated. Cover the bowl with plastic wrap and refrigerate for 1½ hours, stirring the mixture twice during that time to ensure even chilling.
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Step 2.
While the mixture chills, line two baking sheets with parchment paper. After the chilling time, heat the oven to 350°F. Using a tablespoon, scoop packed heaping tablespoonfuls of the mixture and drop them onto the prepared baking sheets, spacing them about 1 inch apart. Bake for 15 to 16 minutes, rotating the baking sheets halfway through, until the macaroons are golden brown around the edges. Transfer the cookies to wire racks and let them cool completely, about 30 minutes.
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Step 3.
Once the cookies are completely cool, melt the bittersweet chocolate according to the package directions (e.g., in a double boiler or microwave in 30-second bursts, stirring until smooth). Dip the bottom of each macaroon into the melted chocolate, letting the excess drip off, then place the cookie on a piece of parchment paper. After all cookies are dipped, drizzle the tops with the remaining chocolate using a spoon or a piping bag. Let the chocolate set at room temperature until firm, about 30 minutes.