12 Serves
40 Mins
Preheat your oven to 175°C and line a baking sheet with parchment paper.
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Vitamin E
0 mg / 15 mgVitamin K
1 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
0 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
8 µg / 400 µgCalcium
49 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
37 mg / 420 mgPhosphorus
104 mg / 1,250 mgPotassium
268 mg / 4,700 mgSodium
230 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
2 mg / 2.3 mgSelenium
12 µg / 55 µgFiber
3 g / 28 gSugar
35 g / 50 gSaturated Fat
21 g / 20 gCholesterol
5 mg / 300 mgCaffeine
0 mgNet Carbs
37 gAlcohol
0 g
In a large mixing bowl, combine the shredded coconut, all-purpose flour, and salt.
In a separate smaller bowl, whisk together the sweetened condensed milk and vanilla extract until smooth.
Fold the wet mixture into the dry ingredients using a wooden spoon until a thick, uniform dough forms.
Scoop rounded portions of the dough onto the prepared baking sheet using an ice cream scoop.
Bake in the preheated oven for 20 minutes, or until the edges are golden brown.
Melt the baking chocolate and semi-sweet chocolate chips in a double boiler or microwave-safe bowl, then drizzle over the cooled macaroons.
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