8 to 12ouncessemi-sweet chocolate(roughly chopped)
Instructions
Preheat the oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone baking mats and set aside.
Pulse the coconut in a food processor 8 to 10 times to break it up a little.
Add the coconut, flour, and salt to a large mixing bowl and mix until well combined. Add the sweetened condensed milk and pure vanilla extract and continue mixing until fully combined.
Using a 1.5 tablespoon cookie, scoop the mixture onto the prepared baking sheets.
With damp hands, form each macaroon into a round ball.
Bake for 12 to 15 minutes or until the bottoms of the macaroons are lightly browned and they are set.
Remove from the oven and allow to cool for 10 minutes on the baking sheets, then transfer to a wire rack to cool completely.
Line a separate large baking sheet with parchment paper.
Once the macaroons have cooled, add the chopped chocolate to a microwave-safe bowl. Microwave in 20 to 30 second increments, stirring well after each increment, until completely melted and smooth.
Dip the bottoms of each macaroon into the melted chocolate, allowing any excess chocolate to drip off, and place onto the prepared baking sheet. Drizzle any excess chocolate over the top of the macaroons, then refrigerate for 30 minutes or until the chocolate has hardened.
Video
Notes
Storage Instructions: Macaroons may be stored in an airtight container at room temperature for up to 5 days.Freezing Instructions: These will freeze well for up to 3 months, thaw to room temperature before serving.Flour: The flour creates a denser macaroon that remains crisp on the outside, but you can leave it out if needed. If you do omit the flour, I recommend reducing the sweetened condensed milk to just 3/4 cup and increasing the baking time by 2 to 3 minutes.Semi-Sweet Chocolate: This is completely optional and can be omitted for plain coconut macaroons. I typically use 8-ounces of chocolate for dipping the bottoms of the macaroons and an additional 2 to 4-ounces for drizzling on top.