Fudgy Coconut Macaroons

By DeBruynC1

Ingredients

• 1can1 can (14 to 15 ounces) sweetened condensed milk
• 56grams56 grams (2 ounces) unsweetened chocolate, coarsely chopped
• 180grams180 grams (2 1/2 cups) unsweetened shredded coconut
• 1/2teaspoon1/2 teaspoon kosher salt
• 1/4teaspoon1/4 teaspoon ground vanilla bean
• 1/4teaspoon1/4 teaspoon instant espresso powder (optional)
• 1large1 large egg white, whisked until frothy

Details

Servings 30
Adapted from jennieschacht.com

Preparation

Step 1

1. Preheat the oven to 350°F with racks in the upper and lower thirds of the oven. Line two baking sheets with silicone baking mats, or line cushioned, heavy-duty, or doubled-up baking sheets with parchment paper.
2. Heat the condensed milk and chocolate in a medium saucepan over medium heat, stirring constantly, or in a large bowl in the microwave (1 to 2 minutes at 100 percent), just until you can stir the chocolate completely smooth.
3. Stir in the salt, vanilla, and espresso powder, if you are using it, to dissolve the espresso. Stir in the egg white. Stir in the coconut until it is thoroughly coated.
4. Let stand for 5 minutes before scooping.
5. Use a ½-ounce (1 tablespoon) scoop or a spoon to drop the cookies in mounds onto the prepared baking sheet, spacing them evenly with about ½ inch all around them. (They won’t spread.)
6. Bake until the bottoms are set when you slide a small offset spatula under one, 10 to 12 minutes. For moist, chewy macaroons, avoid baking longer than needed.
7. Remove the sheets from the oven and, using a heatproof glove to avoid burns, carefully transfer the cookies on their mats to wire racks or a cool counter to cool completely.

Notes:

Store leftover macaroons in an airtight container at room temperature for up to 1 week, or wrap tightly and freeze; thaw, wrapped, overnight at room temperature.