coconut chocolate macaroons.
Um yea. These little suckers are good. Good enough to make at 9pm on a Tuesday night, when I should be doing laundry, dishes, sleeping... drinking water with my prenatal vitamins... anything but eating lots of macaroons. I got hooked on macaroons when I was studying abroad on a ship in the South Pacific. The ship's "mom" used to make a heavenly version of this. Maybe it was the fact that the rest of the food tasted like crap, and we were literally in the middle of the pacific, so all I ate were coconut macaroons. Regardless I can't replicate it, but these come close. I have a feeling that "mom's" had sweetened condensed milk. I'm nervous to even go there, it might become a nightly recipe.
"Perfect Coconut Macaroons" recipe from allrecipes.com
1 (14 ounce) package sweetened, flaked coconut
- Preheat oven to 350 degrees F (175 degrees C).
- Line a baking sheet with parchment paper.
- Blend coconut, sugar, flour, vanilla extract, almond extract, and salt in a food processor until combined, about 30 seconds.
- Beat egg whites in a bowl until soft peaks form.
- Fold coconut mixture into egg whites until just combined.
- Wet your hands. Roll spoonfuls of coconut mixture between palms to golf ball-size cookies; arrange on the prepared baking sheet.
- Bake cookies in the preheated oven until coconut is slightly golden and toasted, about 15 minutes. Transfer to a wire rack to cool, 30 minutes.
- Line baking sheet with new piece of parchment paper.
- Melt chocolate chips in the top of a double boiler over just-barely simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching.
- Dip half of each cookie in the chocolate and place on the prepared baking sheet. Place in refrigerator until chocolate is set, about 15 minutes.