Coconut Macaroons
Here is my take on Coconut Macaroons. Death by coconut or chocolate…how about both? So here is the deal. Experiment with different types of chocolate and fillings. Sometimes I’ll even do a very light sprinkle of sea salt on top just before the sauce hardens.
A key component is the sweetened condensed milk. Besides the sugar content the stickiness makes the best macaroons.
Chefs Tip:
1. Avoid using convection in your oven. The fan is too strong and will dryout your Doodads. I can call them what I want this is my blog!
2. Everybody’s oven is different. You may need to reduce to 325 F. The key is to watch for when it gets too golden. You’ll figure it out. 🙂
3. Use parchment paper not wax. In my case I got the fancy silicone, non-stick, food safe baking mat.
Coconut Macaroons
Ingredients
- 14 oz Sweetened condensed milk or Coconut Creme!
- 1/4 tsp Almond Extract
- 1-1/2 tsp Vanilla Extract Get the real stuff, eh!
- 1/4 tsp Sea Salt
- 1 Egg White
- 3 Cups Shredded Unsweetened Coconut Fine shredded!
Filling and Decoration
- 1 Bar Dark Chocolate 70% +
- Torani Chocolate Sauce
- Sea Salt Caramel Sauce
Instructions
First Mix
- Add all indigence into a bowl but do NOT add the coconut, chocolate or sauce. Mix well.
Second Mix
- Add Shredded Coconut and mix well.
Assembly
- Make golf ball size macaroons with your hand or scoop. Poke your finger in on top to make a shallow hole.
- Add chocolate sauce to fill only half the hole, then close in to make a perfect golf ball.
- Place macaroons on your baking sheet.
- Bake for about 15-20 minutes or until golden at 350 F.
- Place in fridge for 30 min till completely cool.
- Melt chocolate in a double boiler.
- Dip the bottom of each macaroon a place back on your baking sheet.
- When completed drizzle with caramel sauce or with chocolate sauce or both!
- Place back in fridge for 30 min or an hour.