Coconut Macaroons

coconut mac 2

For the sweet and savory party I was able to make one dessert to contribute to this feast. I had a craving for coconut. So I went through a few cookbooks till I found a recipe I hadn't tried yet. The always reliable Ina Garten provide the recipe that seemed the easiest and most tasty.


And who doesn't love chocolate right. Ultimately these macaroons ended up with chocolate. I melted semi-sweet chocolate in a double broiler and then tried to decide if I was going to dip the top of each one or brush the bottoms. Bottoms one over at a suggestion from SB. These I have to say turned out delicious.

We had plenty to give everyone and took a few home ourselves. Next day over a cup of coffee was the best breakfast.

Here's Ina's recipe from her

Barefoot Contessa Family Style


14 ounces sweetened shredded coconut

14 ounces sweetened condesed milk

1 teaspoon pure vanilla extract

2 extra-large egg whites, at room temperature

1/4 teaspoon kocher salt

Preheat the oven to 325 degrees.

Combine the coconut, condensed milk, and vanilla in a large bowl. Whip the egg whites and salt on high speed in the bowl of an electric mixer fitted with the whisk attachment until they make medium-firm peaks. Carefully fold the egg whites into the coconut mixture.

Drop the batter onto sheet pans lined with parchment paper (I tried to use my silapat cookie sheet liner on one sheet as I was short on parchment paper - this didn't work well as the sticky coconut stuck to it, even after cooling. So parchment paper is the way to go) using either a 1 1/4 inch diameter ice cream scoop, or two teaspoons. Bake for 25 to 30 minutes, until golden brown. Cool and serve.

If you choose to put chocolate on them follow instructions below.

Put semi-sweet chocolate chips (or your chocolate of choice) in a bowl set over boiling water in a sauce pan. Don't let the water hit the bowl. Once chocolate is melted used a icing spatula to spread chocolate evenly over the bottoms of each macaroon. Put macaroons on a baking sheet upside down and refrigerate to harden the chocolate about 30 minutes. Plate and serve.


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