Chocolate Dipped Eggnog Macaroons
- 1/2 cup Hood® Golden Eggnog
- 3/4 cup sweetened condensed milk
- 1 tsp. pure vanilla extract
- 1/4 tsp. ground nutmeg
- 1/8 tsp. ground cinnamon
- 14-ounce bag sweetened coconut (about 5 1/3 cups)
- 2 large egg whites
- Pinch salt
- 10-ounce bag dark chocolate chips (1 2/3 cups)
Preheat oven to 350˚F. Line two baking sheets with parchment paper.
In a medium mixing bowl, combine the eggnog, condensed milk, vanilla, nutmeg, and cinnamon. Add the coconut and combine until thoroughly mixed.
Add the egg whites and salt to the bowl of a stand mixer. Whip on medium-high speed until very stiff peaks start to form, about 2 to 3 minutes.
Add the eggnog mixture to the egg white mixture and combine until thoroughly mixed.
Drop the batter by tablespoons onto cookie sheets. Press lightly with your fingertips to flatten out the batter slightly. Bake for about 20 minutes or until golden brown around the edges and just set in the middle. Remove from the oven and transfer to a wire cooking rack. Cool completely.
Place the chocolate in a microwave-safe bowl. Heat on high for 45 seconds to melt. Stir the chocolate and microwave in 20-second intervals until it’s completely melted.
Dip half of each macaroon into the chocolate, then place on parchment paper to allow the chocolate to set.
Per Serving: Calories: 140, Carbohydrate: 12 grams, Protein: 2 grams, Fiber: 2 grams, Fat: 10 grams, Saturated fat: 7 grams, Cholesterol: 3 milligrams, Sodium: 56 milligrams, Calcium: 16 milligrams.