Social Icons


Monday, November 15, 2010

Chocolate Dipped Coconut Macaroons

I recently made this batch (see pics below) without the chocolate coating and without shaping them. I just drop 2 Tbsp worth of the dough on a cookie sheet and baked them for 20 mins.
I think they look fantastic this way - partially beacuse I have a better camera now :-) What's not to love about these, very quick and easy and always a crowd pleaser.

Original post starts here.
These are perfection! Nice and chewy in the inside.
I browsed through several recipes and came up with this version.
So cute in chinese takeout boxes, don't you think they make perfect little food gifts?
You won't believe how easy it is to make them.

(makes about 18-20 cookies)
(prep time 10 mins)
(bake time 20-25 mins)

Sweetened coconut flakes 14 oz
Dried coconut flakes (unsweetened) 1/3 cup (lightly toasted)
Condensed milk 2/3 cup
All purpose flour 1/4 cup + 1 Tbs
Large egg whites 3
Nice pinch of salt
Dark chocolate bits 1/3 cup


Preheat your oven to 375 degrees.
Line a cookie sheet with wax paper and rubber some butter over it. Keep aside.
Mix all of the coconut, flour, condensed milk and salt together in a bowl.
In a separate bowl whip the egg whites till they become frothy and form stiff peaks. Takes about 1-2 mins with a hand held mixer.
Fold in the egg whites into the coconut mixture.
Scoop out 2 Tbs worth of the dense and sticky coconut mixture and shape it gently using two spoons.
Place the cookies 1" apart from each other and bake in the oven for 15-20 mins.
After baking for 20 mins I realised that the top of the cookie wasn't toasty enough.
I didn't want to bake them longer and risk over cooking them, so I placed the cookies under the broiler for a a minute or two to get the tops all goldeny brown. You want to keep an eye on the cookies while you are doing this. They can burn quite quickly. It also helps if you rotate the cookie sheet to make sure all the cookies are equally browned.

Remove the cookies from the cookie sheet and peel them off the wax paper, allow to cool completely.
A lot of recipes that I went through made a chocolate ganache for dipping these in, but the ganache remains soft and its hard to keep the cookies together in a box without the ganache rubbing off and making a mess.
So for the second batch of cookies that I made, I just melted some regular dark chocolate and dipped the cookies in that. The chocolate hardened after a bit and I was left with perfect little coconut macaroons.
Note to myself: Next cookie to try "Macaron"!


Post a Comment