19 June, 2012

Chocolate Covered Coconut Macaroons

I've always had a thing for coconut.  The smell of suntan lotions, surfboard wax and tropical drinks.  Something about the smell of coconut sends me to vacation mode, if only for a moment.  Add the sense of taste, and I'm in heaven.  Mounds and Almond Joy candy are my first picks when in the grocery store candy aisle.  And then there's the supreme coconut macaroon.  This past weekend I allowed myself to pay $4 for one macaroon at a Nestle Toll House Cafe.  Yep, $4.  After the moment was gone, I decided I was going to make a tray of them for that $4.

If you're a regular reader, you know I always bend and twist recipes I find, in order to try and make them just a little better...in my opinion. Here's what I came up with for making them yourself at home.  Quick and easy!  Here's what you need:
  • 16 ounces sweetened flaked coconut (you might add more if your mixture is too "runny")
  • 14 ounces sweetened condensed milk
  • 1 teaspoon pure vanilla extract
  • 2 egg whites
  • 1/4 teaspoon salt
  • 9 ounces chocolate chips
  • 6 Tbs mixture 1/2 heavy whipping cream 1/2 milk (you might need to add more depending on consistency) 
Directions for macaroons:

  1. Preheat the oven to 325 degrees and line a baking tray with parchment paper. (no, parchment paper is NOT waxed paper)
  2. In a medium bowl, mix coconut, condensed milk and vanilla.
  3. In a small bowl, whip egg whites and salt on high until you get medium hard peaks of egg.  Fold the egg white into the coconut.
  4. Drop heaping tablespoon size balls onto the baking tray. They don't need to be perfect balls, I like the look of mounds instead of a ball.
  5. Bake for 25 to 30 minutes, until golden brown...watch carefully that they don't burn...lots of sugar in there.
  6. Remove and cool.
Directions for chocolate drizzle:
  1. Stir the chocolate and cream over medium heat until melted smooth.  Remove from heat.
  2. Spoon the chocolate ganache mixture over the tops of the mounds of coconut, allowing the chocolate to ooze down the sides.
  3. Refrigerate until the chocolate has set, keep in refrigerator in a sealed container until ready to serve.

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