Easter Sprinkle Chocolate Dipped Macaroons
- 1 cup sweetened condensed milk
- 2 teaspoons, vanilla
- ½ teaspoon almond extract
- 1 14 oz. bag sweetened shredded coconut
- 2 large egg whites
- ¼ t, salt
- ¼ cup pastel sprinkles or rainbow of any color, more for topping each cookie
- 3 oz. of chocolate chips or any kind for melting
- Preheat oven to 350 f. Line a baking sheet with parchment
- In a large bowl add the condensed milk, vanilla and almond extract. Mix in the shredded coconut and set aside.
- In a separate bowl beat the egg whites with the salt until stiff peaks form.
- Fold the egg whites into the coconut mixture and then gently fold in the ¼ cup of sprinkles.
- Scoop out about a 2" ball and shape it into an egg, or if not shaping into egg just leave it as that.
- Place onto baking sheet 1" apart and sprinkle the tops with more sprinkles.
- Bake until golden brown, check at about 18 minutes, remove from oven, let it cool for a few minutes then transfer to a wire rack.
- Melt your chocolate in the microwave at 30 second increments, stirring til smooth.
- Dip the bottoms of the macaroons into the melted chocolate and place back on parchment.
- Let the chocolate on the cookies cool completely at room temperature or in the fridge.
- These can be. stored in the fridge for up to a week and still be fresh and delicious!
Recipe by Proud Italian Cook at https://www.prouditaliancook.com/2020/04/easter-sprinkle-chocolate-dipped-macaroons.html
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