Coconut Thumbprint Macaroons
Sweet coconut and condensed milk make an easy, moist macaroon that's filled with raspberry jam and dipped in dark chocolate!
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Servings: 6
Ingredients
- 14 oz sweetened flaked coconut
- 1- 14 oz can sweetened condensed milk
- 1 egg white
- 1 teaspoon vanilla
- raspberry jam for filling
- dark chocolate chips or baking chocolate
Instructions
- Preheat oven to 325 degrees Fahrenheit. Line baking sheet with parchment paper.
- In a medium mixing bowl, mix together condensed milk, egg white and vanilla. Whisk until frothy.
- Fold in coconut a little at a time until all is well incorporated.
- Spoon rounded tablespoons of coconut mixture onto parchment lined baking sheet.
- Bake in preheated oven for 15-20 minutes or until coconut is lightly browned.
- Remove from oven. While macaroons are still warm, press thumb or end of spoon into top of macaroon to make a well for jam filling.
- Gently remove macaroons from pan to cooling rack. Let cool completely.
- Melt chocolate in microwave, heating for 30 second increments and stirring until smooth and shiny. Dip bottoms of cooled macaroons into chocolate and place on wax or parchment paper until chocolate sets.
- Fill wells of macaroons with a spoon of raspberry jam and serve when chocolate is set.