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Friday, December 10, 2010

Taste Buds: Chocolate Dipped Coconut Macaroons

121010_coconutMacroons

Sugary, delicious, light and fluffy coconut and I have had a constant love affair my whole life. Once I found spf 5 coconut oil and used it on a vacation… a vacation in December I went on with Ms. Dancer when we were 13ish… yea that didn’t go well. We burned our buns off (literally) and were so red that clothing, sheets, the shower was unbearable. I learned then to take coconut oil in small doses when used on lily white skin in December at Caribbean locations but these cookies, oh how I can totally indulge in almost pure coconut. They are the perfect sweet for the coconut lover; super easy and interesting when shaped into little haystacks and dipped in chocolate.

The trick with these cookies is that they are STICKY. You have to cook them on a silicone mat (like a silpat). If you decide to try to make these without one you will end up with half your cookie on the pan and the other half in bits. It will still taste divine either way but if you want the real thing get the mat.

These may just be my favorite cookie ever. Hope you enjoy!

    RECIPE: CHOCOLATE DIPPED COCONUT MACROONS
INGREDIENTS
For the cookies:
2/3 cup sweetened condensed milk
1 large egg white
1½ teaspoons vanilla
1/8 teaspoon salt
3½ cups sweetened flaked coconut

For the chocolate dipping:
10 ounces semi-sweet chocolate, chopped
1 tablespoon vegetable oil

DIRECTIONS
1. Preheat the oven to 325°F. Line a cookie sheet with silicone mat.

2. In a large bowl, stir together the sweetened condensed milk, egg white, vanilla and salt until combined. Stir in the coconut until well blended. For easier handling refrigerate the batter for a half hour. This isn't necessary if you just cannot wait but it does make shaping the cookie easier.

3. Drop the dough by tablespoonfuls about 2 inches apart onto the silicone mat lined cookie sheet. Form the cookies into loose haystacks with your fingertips, moistening your hands with water as necessary to prevent too much sticking.

4. Bake, one sheet at a time, until the tops of the cookies are a light golden brown, 20-22 minutes.

5. Cool the cookies on the baking sheets until slightly set, about 8 minutes; remove them carefully to a wire rack with a wide metal spatula.

6. Once the cookies are cooled to room temperature (about 30 minutes), line the counter with a sheet of parchment paper or wax paper.

7. Melt 10 ounces of the semi-sweet chocolate in a small microwave proof bowl. Important this bowl must be able to be microwaved for several minutes without getting too hot, it will burn the chocolate. Microwave on a low heat for 3 minutes stopping often to stir. When chocolate is almost melted remove from microwave and stir slowly adding in the oil. Your chocolate should be smooth and silky.

8. Holding a macaroon by its pointed top, dip the bottom and 1/4 inch up the sides in the chocolate; like the excess chocolate drip over the bowl for a few seconds and then place the macaroon wax or parchment paper. Repeat with the remaining macaroons.

9. Let your macroons set for at least 30 minutes before moving them.


makes approx. 20 cookies

2 comments:

paul peggy zeus said...

These are one of my all time favorite cookies - so sweet, so gooey and so simply delicious!

lilmansworld said...

im a fan of macaroon minus coconut, just me :)

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