I’m all about easy holiday entertaining. If it can’t be done in less than an hour, most likely I’m not interested. So seeing as these chocolate-dipped coconut macaroons take 45 minutes, I’m all about them.
Plus, they’re just so darn pretty. If you showed up to a cookie swap with these babies, everyone would be like, who’s that chick and why didn’t I think of that? Because everyone knows cookie swaps are intense and actually hugely competitive. It sounds so sweet but it’s really a room full of a bunch of chicks who think they’ve baked the best shit in the world.
And we all know that isn’t the case, because you’ve got the coconut macaroons and they’re the true winners.
How to make chocolate-dipped macaroons
Coconut macaroons are embarrassingly easy to make. Which is kind of crazy, because they look so fancy! To make these chocolate dipped macaroons, you first need to whip up some egg whites until stiff peaks form. This is super important, because the fluffy egg whites is what makes these coconut macaroons rise in the oven.
Once the egg whites have been whipped, very gently fold in the rest of the ingredients (be really careful not to knock out the air in the egg whites!). This coconut macaroon recipe uses standard ingredients like sweetened condensed milk, vanilla, shredded coconut, salt, and flour, so you should already have most of it on hand.
Using a small ice cream scoop, scoop out the macaroon mixture onto a baking tray and bake for 35 minutes. You’re looking for the coconut macaroons to turn a lovely golden brown color all over and for them to puff up into large domes. Once the macaroons have cooled most of the way, dip them in the melted chocolate and allow to set completely before digging in.
These coconut macaroons keep in an air-tight container on your counter for a few days. Macaroons don’t really go stale, so you can eat these for days after you make them!
In other news, it’s almost the weekend and I’m ready to bake up a sugar storm. Next week, I’m headed home to Boston for almost a month, and I need to stock up on blog posts before I leave! Then it’s off to the east coast for some holiday time with family. Then Alex is visiting for New Years. Then Rebe and I are gifting each other a sister trip to New Fork City! I mean, New York City! It’s my second home, and I cannot wait wait wait.
So in conclusion, please confirm my claim about cookie swaps being full of crazy women and baked goods. And feel free to give me Boston/NYC suggestions seeing as I haven’t been in either place for a whole year.
14 oz minus 2 tablespoons sweetened condensed milk
2 egg whites
3 tablespoons all-purpose flour
2 teaspoons vanilla extract
1 teaspoon salt
1/2 cup bittersweet chocolate, chopped
Preheat oven to 325°F.
In a standing mixer, beat egg whites until stiff peaks form, about 3 minutes. Gently fold in the remaining ingredients until everything is combined. The mixture should hold its shape and not melt back into the bowl. If it does not hold its shape, strain the mixture through a mesh strainer to remove excess liquid.
Using a 1/4 inch scoop, scoop the mixture onto a silpat- or parchment-lined cookie sheet. Bake for roughly 35 minutes, or until the macaroons are golden brown throughout. Place on a cooling rack for 10 minutes.
While the macarons are cooling, melt your chocolate. Place chopped chocolate in a microwave-safe bowl and heat in 30 second increments, stirring in between each time.
Once the macaroons have cooled a bit, dip their bottoms in the melted chocolate and place back on cooling rack to harden. Voila!