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
Directions
- 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.
Oh my goodness! Those macaroons are the only reason we survived. I think of them fondly anytime I see them. You are sending me some right?! ;)
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