Prep 1 hr
Cook 20 mins
These are the best macaroons ever. Why? Because they are coated in chocolate!! For that time when you just need a chewy macaroon, plus some chocolate of course:)
- 3 cups flaked coconut
- 1 teaspoon vanilla
- 1 dash salt
- 2⁄3 cup sweetened condensed milk
- 2 egg whites
- 1 teaspoon cream of tartar
For chocolate coating
- 1 cup semi-sweet chocolate chips
- 2 teaspoons vanilla
- 1 tablespoon icing sugar
- Preheat oven to 350.
- Combine coconut, 1 teaspoon vanilla extract and salt in a medium bowl.
- Mix in sweetened condensed milk to form a thick paste and coat all coconut.
- Beat egg whites with 1 teaspoon cream of tartar until stiff.
- Fold egg whites into coconut mixture.
- Drop by rounded teaspoons onto parchment paper on cookie sheet, about 2 inches apart.
- Flatten slightly (trust me, it will make it alot easier when you chocolate coat them).
- Bake 8-10 minutes or until tops begin to turn light brown.
- Remove from oven and let cool on pan about 2 minutes.
- Remove from pan onto wire rack and let cool completely.
- Meanwhile, prepare glaze by melting chocolate chips.
- Add vanilla extract and powdered sugar to melted chocolate
- Add water until chocolate mixture becomes a good consistency to dip the macaroons in (the idea is to be not too thin and not too thick; it should stick to the cookies but not be too thick).
- To coat macaroons, let cool completely.
- Dip the flat bottoms of macaroons into chocolate mixture then place them upside down on wire rack.
- Let the bottom coating cool either at room temperature, or you can stick em in the fridge to speed up the process.
- Once the coating has set on the bottoms, coat the tops and place back on wire rack with set bottom on the bottom.
- Allow chocolate to set.
This cookie is excellent! Soft, chewy, vanilla & coconut... Yum! This was my first time making macaroons & I was really surprised that they were so easy. I needed to make a second batch of chocolate to coat double-sided & then needed to stretch at the end anyway, so the last dozen just got the tops drizzled. As it turns out, I rather liked the coconut cookie showing through the choclate. :) I used a one teaspoon cookie scoop & ended up with 3 dozen cookies. I'm not sure about the chocolate coating being made with water (I grew up making candy & doing everything possible to keep water away from our chocolate!) lol. But I really liked the addition of confectioner's sugar in it. I might try a little corn syrup or shortening next time instead of the water. Thanks for sharing the recipe, Kelly! :) Made & enjoyed for Fall 2009 Pick A Chef. You've been adopted! :) http://www.recipezaar.com/bb/viewtopic.zsp?t=310505&postdays=0&postorder=asc&start=0