Chocolate-Dipped Coconut Macaroons

I've always liked the Manischewitz coconut macaroons that come out around Passover.  Recently I noticed that they were gluten-free.  What a great idea for a gluten-free cookie without compromises!  Turns out that they are easy to make and with a little chocolate dip, very festive too.


Chocolate-Dipped Coconut Macaroons
Recipe from Family Fun Magazine April 2013

2 eggs at room temperature
1/2 cup sweetened condensed milk
1 Tblsp light corn syrup
1/8 tsp salt
1 1/2 tsp vanilla extract
4 cups sweetened shredded coconut
1 cup unsweetened coconut
6 oz semisweet chocolate chips
1 1/2 tsp vegetable oil

Preheat oven to 350 degrees with rack in center position.  Line two baking sheets with parchment paper.

In a  medium bowl whisk the eggs until they are frothy, about 1 minute.  With a wooden spoon stir in the condensed milk, corn syrup, salt and vanilla until blended.  Stir in both kinds of coconut until evenly mixed.

With wet hands roll heaping teaspoons of the mixture into balls, pressing them to compact.  Place on baking sheets 1 1/2" apart. Shape each ball into a pyramid shape.

Bake until the edges are golden brown, about 15 minutes.  Remove the baking sheets to cool.  After a few minutes lift the parchment to transfer the cookies to cooling racks.  Cool completely.

Melt the chocolate chips in a small glass bowl (microwave 30 seconds, stir, repeat 2-3 times).  Dip each cookie into the melted chocolate and return to the parchment for the chocolate to harden.  Pack the cookies into an airtight container.