Coconut Macaroons... you're pretty ? especially drizzled in dark chocolate and sprinks.
These babies are delicious. I love that they're full of flavor but not overpoweringly sweet, because let's face it, my sweet tooth is a little ridiculous. These bit sized morsels are sweet enough to get the job done, are loaded with coconut flavor and easy to make. You can't tell from the pictures as much but the bottoms are dipped in dark chocolate too. Yum!
If you want, you can opt for just straight coconut macaroons - always delicious, or you can dip them in your favorite chocolate, maybe add almonds to the batter to add a little nutty crunch to the macaroons, I've seen recipe where people add fruit... as you can see there are many delicious and fun ways to prepare these coconut cuties.
- ⅔ cup all purpose flour
- 5 and ½ cups flaked coconut
- ¼ teaspoon salt
- 1 14 oz can sweetened condensed milk
- 2 teaspoons vanilla bean bean paste or vanilla extract
- ¼ teaspoon almond extract
- 2 large egg whites whipped to soft peaks
- Preheat oven to 350 degrees. Line a baking sheet with parchment paper, set aside.
- In a large bowl combine the flour, coconut flakes and salt. Give the dry ingredients a quick whisk to mix them together. Pour in the sweetened condensed milk, vanilla bean paste and almond extract. Mix everything together until thoroughly combined. Batter with be thick and sticky.
- Place the egg whites in a separate mixing bowl and use a handheld electric mixer on high speed to whip the egg whites until they form soft peaks. Gently add the whipped egg whites into the coconut mixture and use a spatula to fold the egg whites into the batter. Once everything is combined use a cookie scopp to drop the coconut batter onto the baking sheet. Bake in the oven for 12 - 15 minutes but closer to 15 minutes.
- Allow macaroons to cool to room temperature. If desired, dip/drizzle them in melted chocolate and garnish with sprinkles.
- To dip the macaroons in chocolate simply melt your favorite type of chocolate using the microwave. Add the chocolate to a microwave safe bowl and heat in the microwave for 20 to 30 seconds. Remove the chocolate from the microwave and stir it around and return it to the microwave. Repeat this until the chocolate is completely melted and smooth, this usually takes about 2 or 3 rounds.
- Dip the bottoms of the macaroons in the chocolate and place them on a plate, flipped over so that the bottom is facing upward. Place them in the refrigerator to set for about 15 to 20 minutes or until the chocolate has set and isn't soft. To drizzle the chocolate, pour the melted chocolate into a piping bag or a zip lock bag and snip of one of the corners to create a small hole. Drizzle the chocolate as desired over the tops of the macaroons.