Coconut Macaroons With Dark Chocolate

FullSizeRender(What’s up Jackson Pollock?)

When it comes to food, the Tribe certainly knows what they’re doing. This particular recipe might have the highest risk vs. reward ratio of anything out there. They’re incredibly easy to make and they turn out wonderfully. They’re similar to Peanut Butter Buckeyes in terms of the process, but the dough (batter?) is much easier to work with and the end result is killer. To be honest, I didn’t even try them. However, everyone who did was full of praise. Of course, the could have been lying, but these things got snapped up with a quickness when I put them out over the weekend so I’m inclined to believe they’re as good as they look.

And, if gluten-free is your thing (“Ever since I stopped eating gluten, my kids started talking to me again”), you can eat these without issue.

INGREDIENTS (slightly modified from Once Upon A Chef)

  • One 14-ounce bag sweetened shredded coconut
  • 7/8 cup (7 fl oz) sweetened condensed milk
  • 1 teaspoon vanilla extract
  • 1 teaspoon almond extract
  • 2 large eggs whites (room temperature)
  • 1/4 teaspoon salt
  • 6 ounces dark chocolate
IMG_6369(I feel no guilt for using Max for this image. Little dude is spoiled.)

DIRECTIONS (makes 22 macaroons)

  1. Put on an appropriate soundtrack.
  2. Preheat oven to 325 degrees and line a baking sheet with parchment paper.
  3. In large mixing bowl, combine coconut, condensed milk, and extracts.
  4. In separate bowl, whisk together egg whites and salt until soft peaks form. Using room temperature eggs makes this process go much quicker (learned that this time around).
  5. Fold egg whites into coconut mixture until evenly distributed.
  6. Using a #50 cookie scoop (about a tablespoon and a quarter), portion out macaroons on prepared baking sheet. Using a cookie scoop helps make these uniform.
  7. Bake for 25 minutes until tops are golden brown.
  8. Remove from oven and allow to completely cool on a wire rack. Hold onto your parchment lined baking sheet.
  9. Melt chocolate in a double boiler over medium low heat.
  10. Dip the bottom of each macaroon in the melted chocolate and return to the baking sheet.
  11. Dip a fork in the remaining chocolate and drizzle (meaning shake) on top of the macaroons.
  12. Allow to completely cool so the chocolate has time to set.
  13. Mazel tov!
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