Chocolate-Dipped Macaroons

By Tamipri

Ingredients

• 1 (14 oz.) can sweetened condensed milk
• 1 (14 oz.) bag sweetened flaked coconut
• 1 Tb. freshly grated orange zest
• 1 tsp. vanilla extract
• whites from 2 large eggs
• 1 (12 oz.) semisweet chocolate chips

Preparation

Step 1

1. Heat oven to 325 degrees. Line baking sheet(s) with foil. Coat with cooking spray and dust with flour.

2. Mix condensed milk, coconut, orange zest, and vanilla in a large bowl. Beat egg whites in a small to medium bowl with mixer on high speed until stiff peaks form when beaters are lifted. Fold into coconut mixture. Drop level measuring Tb. about 1" apart on baking sheet(s).

3. Bake 14-16 minutes until lightly toasted. Slide foil onto a wire rack. Let cool completely. Peel off foil; save foil.

4. Melt chocolate chips as package directs. Dip bottoms of macaroons in chocolate. Replace on foil. Slide foil back onto baking sheets. Refrigerate until chocolate sets; peel macaroons off foil. Refrigerate tightly covered, with wax paper between layers, up to 1 week.

Per Macaroon=99 calories