Easter Sprinkle Chocolate Dipped Macaroons
Author: 
 
This recipe is adapted from Molly Yeh's Sprinkle Macaroon's
Ingredients
  • 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
Instructions
  1. Preheat oven to 350 f. Line a baking sheet with parchment
  2. In a large bowl add the condensed milk, vanilla and almond extract. Mix in the shredded coconut and set aside.
  3. In a separate bowl beat the egg whites with the salt until stiff peaks form.
  4. Fold the egg whites into the coconut mixture and then gently fold in the ¼ cup of sprinkles.
  5. Scoop out about a 2" ball and shape it into an egg, or if not shaping into egg just leave it as that.
  6. Place onto baking sheet 1" apart and sprinkle the tops with more sprinkles.
  7. 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.
  8. Melt your chocolate in the microwave at 30 second increments, stirring til smooth.
  9. Dip the bottoms of the macaroons into the melted chocolate and place back on parchment.
  10. Let the chocolate on the cookies cool completely at room temperature or in the fridge.
  11. 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