Last month, I made Coconut Macaroons for the first time. They immediately became a favorite amongst my entire family (including my father and some of the in-laws). This recipe makes a good-sized batch, but it never seems to be enough, they go so quickly. The combination of sweet, chewy coconut with rich, dark chocolate is indescribably good. Mmm, just thinking about it is making my mouth water for some right now. Thank goodness, they're really not that hard to make.
Chocolate-Covered Coconut Macaroons
14 ounces sweetened shredded coconut
14 ounces sweetened condensed milk
1 teaspoon pure vanilla extract
3 large egg whites, at room temperature
1/4 teaspoon kosher salt
1/2 large dark chocolate bar (about 2 1/2 ounces), broken into chunks
2 tablespoons unsalted butter
Preheat the oven to 325 degrees F.
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, or hand mixer with beaters if you don't have the whisk attachment, until they make medium-firm peaks. (Remember, the egg whites need to be at room temperature.) Carefully fold the egg whites into the coconut mixture.
Line baking sheet with parchment paper, and spray paper with non-stick cooking spray. Drop the batter onto sheet pan using 2 teaspoons. Bake for 25 to 30 minutes, until golden brown. Carefully slide parchment paper with macaroons still on them onto wire racks to cool.
While macaroons are cooling, combine chocolate and butter together in small saucepan over low heat. Stir frequently as mixture melts. As soon as melting is complete, remove from heat. Using spoon, drizzle chocolate over macaroons. Allow chocolate to cool, about 5 minutes.
If any of that sounds complicated, trust me when I say it's not. Honestly, if I can make these, anyone can.