Easy Chocolate Covered Coconut Macaroons
Easy Chocolate Covered Coconut Macaroons requires around 30 minutes from start to finish. This dessert has 149 calories, 2g of protein, and 10g of fat per serving. This recipe covers 4% of your daily requirements of vitamins and minerals. This recipe serves 72. This recipe from Allrecipes requires condensed milk, flour, milk, and vanillan extract.
Instructions
Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
In a large bowl, stir together the coconut, flour and salt. Stir in the sweetened condensed milk and vanilla until everything is well blended. Drop by heaping spoonfuls onto the prepared pan.
Bake for 12 to 15 minutes in the preheated oven, until coconut is sufficiently toasted. Immediately remove from cookie sheets to cool on wire racks.
In the microwave or in a metal bowl over a pan of simmering water, melt chocolate chips and milk, stirring frequently until smooth.
Remove from heat and set aside to cool. Dip cooled cookies halfway into the chocolate and scrape off excess onto the side of the bowl.
Place onto waxed paper until set.
Recommended wine: Cream Sherry, Port, Moscato Dasti
Cream Sherry, Port, and Moscato d'Asti are my top picks for Coconut Macaroons. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. The Biltmore Estate Riesling with a 4.7 out of 5 star rating seems like a good match. It costs about 13 dollars per bottle.
![Biltmore Estate Riesling]()
Biltmore Estate Riesling
Beautifully balanced with sweet apricot aromas, light honey flavors, and a crisp finish.