Remember when coconut oil was the IT superfood?!
Frizzy hair? Coconut oil. No shaving cream? Coconut oil. Dry skin? Coconut oil. Car won’t start? Coconut oil. Boyfriend acting up? Coconut oil.
Well today we’re not necessarily talking about the oil itself but we are indeed highlighting the ever-so-tasty coconut in today’s dessert recipe: coconut macaroons!
Nope, I’m not talking about those colorful, circular sandwich bites with the filling in the middle – those are called macarons! Macaroons (notice the double o’s) are like meringues. Both typically start off with egg whites and sugar, but macarons are made from finely grounded almonds, whereas macaroons are made from coconut shreds. I honestly didn’t know the difference between the two until a few months ago!
If you’re a fan of coconut and chocolate, this dessert has your name written all over it! It’s crispy on the outside and chewy on the inside, making it the perfect sweet treat!
- 5-1/3 cups of unsweetened shredded coconut
- 3/4 cup sweetened condensed milk (make sure not to use the entire can!)
- 1 tsp vanilla extract
- 2 large egg whites
- 1/4 tsp salt
- 4 ounces of Ghirardelli melting wafers (optional - this one is my absolute favorite)
- Preheat oven to 325 F & line two baking sheets with parchment paper.
- In a medium bowl, mix together shredded coconut, sweetened condensed milk and vanilla extract. Set aside.
- In a separate bowl, beat egg whites with salt until stiff peaks form.
- Fold the egg whites into the coconut mixture.
- Using 2 spoons, form tablespoon mixtures into mounds on the baking sheet and space them out about an inch apart. Bake for 25 minutes until the tops and edges are a golden color. Let them cool once they're done.
- In a new bowl, melt the chocolate in the microwave for 20 second increments, then dip the bottoms of the macaroons in chocolate and place them back on the baking sheet.
- Place macaroons in the fridge for 10 minutes to let the chocolate set.
Recipe adapted from Once Upon A Chef