One of my all-time favorite bakery treats is a giant coconut-dipped macaroon. The moist and springy texture, the not-too-sweet sweetness, and the contrast of the dark chocolate to the light and fresh coconut is just perfect. I don’t know why I’ve never attempted to make them on my own, but yesterday, I finally did.
I just love how the outside gets nice and crunchy and caramelized, while the inside stays moist and soft.
These were so very, very easy to make, and absolutely delicious. I’ll be making them again for sure. If you want maximum bang for your buck (and effort), this is the way to go.
Chocolate-Dipped Coconut Macaroons
Adapted from a recipe from Baking Illustrated; makes 12
1 1/2 cups unsweetened shredded coconut
1 1/2 cups sweetened shredded coconut
1/3 cup sweetened condensed milk
1/4 cup coconut milk
2 egg whites
1 tsp vanilla extract
1/4 tsp salt
10 oz semi-sweet chocolate, chopped
Preheat the oven to 375 and line a baking sheet with parchment paper or a silicone liner. Combine the unsweetened and sweetened coconut in a large bowl and toss with your hands, breaking up any clumps. Whisk together the sweetened condensed milk, coconut milk, egg white, vanilla, and salt in a separate bowl. Pour the liquid ingredients in the with the coconut and mix with a rubber spatula until evenly moistened.
Drop batter by the 1/4 cup onto the prepared cookie sheet, spacing evenly apart, and shape into loose haystacks using your fingers. Bake until the edges are golden brown, about 20 minutes. Cool on the baking sheet until slightly set, about 2 minutes, and then transfer to a wire rack to cool to room temperature (about 30 minutes).
Line a cookie sheet with wax paper. Melt 8 oz of the chocolate in a double-boiler, or by heating for 3 minutes on 50% power in the microwave. Stir in the remaining chocolate until smooth. Holding each macaroon by its top, dip it into the melted chocolate until it is coated on the bottom and about 1/2-inch up the sides. Remove the excess chocolate from the bottom using your finger or the back of a spoon and transfer to the wax paper-lined cookie sheet. Chill in the refrigerator until the chocolate is set, about 15 minutes.