Friday, December 30, 2011

Chocolate Dipped Coconut Macaroons

I love recipes that use an entire store portion of an ingredient, especially ingredients that I don't use everyday, like sweetened condensed milk and shredded coconut for instance. This recipe ranks high in this regard, and the macaroons are super tasty too. I particularly like how the sweetness of the macaroon is balanced by the bittersweet chocolate dip. You can drizzle the top of each macaroon with a bit of chocolate too, but I guess I was a heavy dipper and barely had enough chocolate to dip all the cookies. Oops... So, I added another 2 ounces of chocolate to the recipe, 6 ounces instead of 4 ounces, if you want to drizzle. 

Chocolate Dipped Coconut Macaroons

1 14 ounces sweetened shredded coconut
1 14 ounce can sweetened condensed milk
1 teaspoon pure vanilla extract
2 large egg whites
1/4 teaspoon salt
4-6 ounces bittersweet chocolate, melted (6 ounces if you want to dip & drizzle)

- Preheat the oven to 350°F and line 2 baking sheets with parchment paper. In a medium bowl, combine the coconut with the sweetened condensed milk and vanilla. In another bowl, using an electric mixer or whisk, beat the egg whites with the salt until firm peaks form. Fold the beaten whites into the coconut and condensed milk mixture.

- Scoop scant tablespoon-size mounds of the mixture onto the baking sheets, about 1 inch apart. You could also use a 1 ounce scoop to divy out the batter. Bake in the upper and middle thirds of the oven for about 20-22 minutes, until golden; shift the sheets from top to bottom and front to back halfway through baking. Place the cookie sheets on a cooling rack and let the cookies cool completely.

- Dip the bottoms of the macaroons into the melted chocolate, scraping any excess chocolate back into the bowl with a spatula. Return the cookies to the lined cookie sheets. Drizzle any remaining chocolate on top of the macaroons and refrigerate for 5-8 minutes to set the chocolate. Store in a sealed container.

Adapted from Food & Wine

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