A blank canvas of coconut is transformed with chocolate and party-ready sprinkles.
Chocolate-Dipped Funfetti Macaroons
Chef Stephanie Banyas
14-16
25 minutes
1 hours
American
Desserts
If you want to go full funfetti, dip these guys in white chocolate instead! They will be super sweet, but also super cute.
Ingredients
- 1 can sweetened condensed milk
2 tsp vanilla extract
½ tsp almond extract
1 tsp finely-grated orange zest
¼ tsp kosher salt
1 14 oz bag sweetened shredded coconut
- 2 large egg whites
¼ cup rainbow sprinkles, plus more for tops and bottoms
½ cup of melted semisweet, bittersweet or milk chocolate
blank
Hand Mixer
Straight Spatula
Directions
Preheat your oven to 325°F. Line a baking sheet with parchment paper.
Combine condensed milk, vanilla and almond extracts, orange zest and salt in a large bowl and whisk until combined. Fold in the coconut until combined.
Whip the egg whites to stiff peaks. Fold into the coconut mixture gently until almost combined. Fold in the sprinkles and mix until combined. Scoop onto a prepared baking sheet.
Top the macaroons with a few more sprinkles. Bake until golden brown, about 15 minutes. Remove pan to a baking rack and let the macaroons cool completely on the sheet pan, about 18 minutes.
Dip the bottoms of the macaroons in the chocolate, removing extra with a rubber spatula. Put more sprinkles on a plate and quickly dip the chocolate bottoms in to coat.
Return to parchment lined baking sheet and let chocolate harden, about 15 minutes longer. Serve and enjoy!