chocolate-dipped coconut macaroons

“Yuck, coconut.  I hate coconut!”

“Give it here, Percy.  I don’t mind coconut.”

“You don’t mind nothin’, girl!”

If you’ve seen Corrina, Corrina, you may recognize those quotes from the scene in which the kids are sitting around eating chocolates.  Percy bites into two bon bons and proclaims his hate for cream and coconut, while his chubby cousin quickly accepts the task of getting rid of them for him.  Too cute!  This was the inspiration behind chocolate-dipped coconut macaroons.  That, and my dad’s birthday is coming up and he, unlike Percy, loooves coconut, and chocolate!

These macaroons are super easy to make.  Only six ingredients, two bowls and a little heat.  The result is a chewy center and a crunchier outside that just begs to be bitten.

 

Materials (for approximately 13 macaroons; recipe adapted from the Barefoot Contessa)

7 ounces shredded sweetened coconut (1/2 standard package)
7 ounces sweetened condensed milk (1/2 can)
2 Tbsp vanilla (1 Tbsp is OK, but the extra vanilla gives a more intense aroma)
1 egg white
pinch of Kosher salt
8-10 ounces semi-sweet chocolate or chocolate chips

 

Protocol

1. Preheat oven to 325 degrees F.  Line a cookie sheet with parchment paper, and set aside.

2. In a medium bowl, stir together coconut, condensed milk and vanilla.

3. In another bowl, beat egg white and salt using an electric mixer until stiff peaks appear.

4. Gently fold the whipped egg white into the coconut mixture, and stir well to combine.

5. Use a small ice cream scoop, funnel or tablespoon and portion out about 2-3 Tbsp worth of final coconut mixture.  You can also use a piping bag with a large tip (or a plastic bag with a corner cut off), and pipe directly onto the parchment paper.

6. Bake for 20 minutes or until the macaroons are golden brown.

7. Remove from oven and rest on a cooling rack (a refrigerator works well for faster cooling).

8. In a small, heavy-bottomed saucepan, melt chocolate on very low heat until creamy.  Use a whisk to stir.

9. Remove from heat, and dip one side or bottoms of cooled macaroons into the chocolate, or drizzle some on top.

The method doesn’t matter, as long as you are generous.  Place finished macaroons on a plate lined with wax paper (helps with removal) and allow to set for at least 30 minutes.  These sweet babies keep well in the fridge, but prefer to be stored in your belly.

 

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