Friday, October 24, 2014

Coconut Macaroons

I'm a huge, huge fan of French macaroons (or just macarons). Some would even say I'm obsessed, and they wouldn't be wrong. But before there were french macarons, I used to make coconut macaroons. 

French macarons are made using a nut flour (most commonly almond) mixed with powdered sugar, which is then combined with meringue. Coconut macaroons are made with shredded coconut and egg whites. 

Coconut macaroons

French macaroons or macarons

Not having made coconut macaroons in years I decided to bake a batch for my best friends birthday. Jessica and her family get chocolate drizzled macaroons from a local bakery that are to die for and I tried to replicate that recipe. 

Chocolate Drizzled Coconut Macaroon

1 package shredded coconut (14 oz)
1/2 cup cream of coconut
6 tablespoons flour
4 egg whites
1 teaspoon vanilla extract
2/3 cup semi sweet chocolate chips

1. Preheat oven to 325 F.  Combine coconut, cream of coconut, and flour in a large bowl. Mix well. Add egg whites and vanilla extract and mix until well combined. 

2. Drop heaping teaspoonfuls of coconut mixture onto baking sheets fitted with silicone mats or parchment paper. Bake for 25 minutes until tops are golden brown and look like they have dried up slightly. 

3. Allow macaroons to cool completely on their baking sheets. Place chocolate chips in a sealable plastic baggie and microwave for 15 seconds at a time, massaging in between intervals to mix chocolate. Once chocolate is smooth and uniformly heated, seal bag and snip off a small corner with some kitchen scissors. Drizzle chocolate quickly across tops of macaroons using a smooth back and forth motion and even pressure. 

6. Allow chocolate to cool and set, then macaroons are ready to eat. 

Hope you enjoyed!

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