It’s springtime! The weather’s warmed up, the flowers have bloomed, and swimsuit season is in sight *screeching of brakes* *hitting of panic button*. No, no it’s okay, you’ve still got a solid two months, maybe three until then, so I tell myself. As we wait around for that annual two-piece terror season to begin, why not go ahead and celebrate your last indulges with a couple of these cute coconut macaroons! They’re just wee little things that say ‘what harm could I do? Please eat me, especially now that all your Girl Scout cookies are gone.’
My coconut macaroon obsession is really my mother’s fault. On my 21st birthday, she bought me a box of chocolate dipped coconut macaroons from Godiva that I still lust after today. Also for Easter this year, she sent me two huge bags of my current obsession: Pretzel M&M’s. She reeks of swimsuit sabotage. Anyways, this recipe is just as good as my precious Godiva macaroons. They’re dense and chewy and just the perfect sweetness. So go ahead, indulge away whether you’re celebrating the fact that you just finished your taxes or accomplished some major spring cleaning. As my mom would tell you, ‘You deserve it!’
Chocolate-Covered Coconut Macaroons
adapted from Orangette
- 3 cups (lightly packed) sweetened shredded coconut
- ¾ cup sugar
- ¾ cup egg whites (about 5 large)
- 1 teaspoon pure vanilla extract
- 4 ounces semi sweet chocolate, finely chopped
(1) Place the coconut, sugar and egg whites in a large, heavy saucepan, and stir to combine well. Cook over medium-low heat, stirring regularly, about 10-15 minutes. The mixture will look very creamy as it heats and then it will slowly get a bit drier, with individual flakes of coconut becoming discernible. Stop cooking when it no longer looks creamy but is still quite sticky and moist, not dry.
(2) Remove from heat and stir in the vanilla.
(3) Scrape the mixture into a pie plate or small baking sheet, spread it out a bit to allow it to cool quickly, and refrigerate until cold, about 30 minutes.
(4) Preheat oven to 300° F. Line a baking sheet with parchment paper or a Silpat baking mat.
(5) Using a tablespoon, scoop and firmly pack the coconut mixture, rolling into a ball with the palms of your hands. Space them evenly on the baking sheet.
(6) Bake the macaroons until evenly golden, about 15-20 minutes. Cool completely on the pan on a wire rack.
(7) Place the chopped chocolate in a glass bowl and heat in a double boiler.
(8) Let the chocolate cool slightly and drizzle over the macaroons (I used in a plastic bag and snipped the corner). Alternate method: dip the macaroon bottoms in chocolate.
(9) Refrigerate the macaroons until the chocolate sets, at least 2 hours. Transfer the macaroons to an airtight container, and refrigerate or freeze.
Note: Macaroons will keep in the refrigerator for up to 5 days. Frozen, they will keep for a month or two.
Makes about 38 small macaroons