Recipe by dojemi
They're sticky-moist on the inside, and coated with rich dark chocolate. Without flour or leavening, they're a sweet finish to the Passover seder. Recipe courtesy of King Arthur Flour.
- 1182.95 ml shredded unsweetened coconut (be generous)
- 354.88 ml coconut cream (such as Coco Lopez)
- 1.23 ml salt
- 2.46 ml coconut, flavor (optional)
- 78.07 ml coconut milk powder (optional)
- 354.88 ml semi-sweet chocolate chips
- 36.97 ml butter (or margarine)
- 29.58 ml light corn syrup (or honey)
Directions See How It's Made
- Preheat the oven to 350°F Lightly grease a baking sheet, or line with parchment.
- In a medium bowl, mix together the coconut, coconut cream, salt, and coconut flavor, stirring till thoroughly combined.
- Add the coconut milk powder, stirring to combine.
- Drop the sticky mixture in ping pong-sized balls (about 1 1/2") onto the prepared baking sheets. It helps to use a tablespoon cookie scoop or small ice cream scoop here.
- For best results, pack the coconut mixture into the scoop; each ball should weigh about 1 ounce.
- You can space the balls fairly close together on the baking sheet; they only need about 3/4" to 1" between them.
- Bake the macaroons for about 10 minutes; they won't brown. You may see the merest hint of brown on top.
- Remove from the oven, and cool completely on the baking sheet.
- To make the coating, heat the chocolate chips, butter, and corn syrup until the chips are very soft. A microwave oven works well, as does a saucepan set over very low heat.
- Dip half of each cooled macaroon into the chocolate.
- Set the macaroons back on the baking sheet, and allow the chocolate to set completely before serving.
- To store, place in one layer in a closed container.
- They'll keep for 2 or 3 days, but will gradually become less moist as they sit.