Chocolate-dipped Coconut Macaroons (great For Passover)

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

• 5 cups shredded unsweetened coconut (be generous)
• 1 1/2 cups coconut cream (such as coco lopez)
• 1/4 teaspoon salt
• 1/2 teaspoon coconut, flavor (optional)
• 1/3 cup coconut milk powder (optional)
• 1 1/2 cups semi-sweet chocolate chips
• 2 1/2 tablespoons butter (or margarine)
• 2 tablespoons light corn syrup (or honey)

Recipe

• 1 preheat the oven to 350°f lightly grease a baking sheet, or line with parchment.
• 2 in a medium bowl, mix together the coconut, coconut cream, salt, and coconut flavor, stirring till thoroughly combined.
• 3 add the coconut milk powder, stirring to combine.
• 4 drop the sticky mixture in ping pong-sized balls (about 1 1/2") onto the prepared baking sheets. it helps to use a tablespoon cookie scoop or small ice cream scoop here.
• 5 for best results, pack the coconut mixture into the scoop; each ball should weigh about 1 ounce.
• 6 you can space the balls fairly close together on the baking sheet; they only need about 3/4" to 1" between them.
• 7 bake the macaroons for about 10 minutes; they won't brown. you may see the merest hint of brown on top.
• 8 remove from the oven, and cool completely on the baking sheet.
• 9 to make the coating, heat the chocolate chips, butter, and corn syrup until the chips are very soft. a microwave oven works well, as does a saucepan set over very low heat.
• 10 dip half of each cooled macaroon into the chocolate.
• 11 set the macaroons back on the baking sheet, and allow the chocolate to set completely before serving.
• 12 to store, place in one layer in a closed container.
• 13 they'll keep for 2 or 3 days, but will gradually become less moist as they sit.