Chocolate-dipped Coconut Macaroons!
October 12, 2016 § Leave a comment
Of the many traditional “Jewish” desserts that can make it to the table for Passover, when no flour or leavening agent is allowed in the recipe, the Coconut Macaroon is really a standard and should by no means be restricted to that holiday. SWEETTABLESCAPES was happy to get them as a request for a selection of Yom Kippur desserts. They are easy to make and made really special when dipped in bittersweet chocolate. They keep well too, so you can enjoy them for a few days… This recipe is from Once Upon a Chef
- 5-1/3 cups (one 14-ounce bag) sweetened shredded coconut (such as Baker’s Angel Flake)
- 7/8 cup sweetened condensed milk (not evaporated milk; see note below on measurement)
- 1 teaspoon vanilla extract
- 2 large eggs whites
- 1/4 teaspoon salt
- 4 ounces semi-sweet chocolate, best quality such as Ghirardelli, chopped (optional) [we used double that amount of 60% cocoa Ghirardelli chocolate chips)
- Preheat the oven to 325°F. Set two oven racks near the center of the oven. Line two baking sheets with parchment paper.
- In a medium bowl, mix together the shredded coconut, sweetened condensed milk and vanilla extract. Set aside.
- In the bowl of an electric mixer, beat the egg whites and salt until stiff peaks form.
Use a large rubber spatula to fold the egg whites into the coconut mixture.
- Using two spoons, form heaping tablespoons of the mixture into mounds on the prepared baking sheets, spacing about 1 inch apart. Bake for about 25 minutes, until the tops are lightly golden and the bottoms and edges are deeply golden.
- If dipping the macaroons in chocolate, melt the chocolate in a microwave-safe bowl at medium power, stopping and stirring at 30 second intervals, until just smooth and creamy. (Alternatively, melt the chocolate in a double boiler over simmering water.) Dip the bottoms of the macaroons in the chocolate, letting any excess drip back into the bowl, and return to the lined baking sheets. Place the macaroons in the refrigerator for about 10 minutes to allow the chocolate to set. The cookies keep well in an airtight container at room temperature for about a week.
- Note: 7/8 cup = 3/4 cup plus 2 tablespoons
We served these with some cute Star of David Sugar cookies: