Cha-cha Lima Chocolate Dipped Coconut Macaroons

Collin’s mom loves these suckers.

Collin’s mom loves these suckers.

14-ounce can sweetened condensed milk
2 large egg whites
1 tablespoon vanilla extract
1 tablespoon Cha-cha Lima
1/2 teaspoon salt
2 1/2 cups unsweetened coconut
3 1/4 cups sweetened coconut

1 1/3 cups chopped chocolate or chocolate chips, semisweet or bittersweet chocolate
1 tablespoon Cha-cha Lima

Preheat the oven to 350°F. Lightly grease two baking sheets, or line with parchment.

To make the macaroons: In a medium bowl, mix together all the ingredients (not including the chocolate for the coating) until thoroughly incorporated. Scoop the dough by 1/8-cupfuls (2 tablespoons) onto the prepared baking sheets, leaving an inch of space between them; a jumbo cookie scoop works well here. Leave the macaroons as rounds, or use your hands or the flat side of a bench knife or dough scraper to shape the balls into pyramids.

Bake the macaroons for 16 to 18 minutes, until they're a light golden brown on top. Remove the macaroons from the oven and allow them to cool on the pan.

For the chocolate dip, melt (or temper if desired) the chocolate in a double boiler or in the microwave in short, 10-second increments, stirring until smooth. Dip the bottoms of the cooled macaroons into the chocolate, then transfer them to a cooling rack or back to the baking sheet. Let rest until the chocolate sets.

Store in an airtight container at room temperature for several days; freeze for longer storage.

Adapted from King Arthur