Chocolate Dipped Coconut Macaroons

coconut macaron tastefood

~ Chocolate Dipped Coconut Macaroons ~

The bane of my childhood candy experience was a Mounds Bar. I just didn’t get it. I would bite into the chocolate nugget, which would immediately give way to a grainy, chewy, grassy interior, that in my opinion had no rightful place in a candy bar. I was mystified by my friends who bought supersized packages of Almond Joys to scarf down when we were at the movies. Every halloween when my brothers and I would pile our loot in the middle of the kitchen table, gloating, eyeing and sizing trade-ups, my chocolate covered coconut bars were the first to go with no regrets. Unfortunately, my brothers were not so keen on coconut either, so the negotiating could get ugly.

It baffles me that my children love coconut. As a result, I have slowly, with time, age and parental compromise, learned to like coconut. I’ve come to terms with its flaky texture and appreciate its nuttiness in a sea of sweetness. I eat it now, unforced, and prefer it paired with dark or bitter chocolate. Sometimes I make macaroons, a jumble of coconut bound together with egg white and, ahem, condensed milk. Yes, the milk is icky-sweet, but it seems to yield the best  juicy soft interior, which is what distinguishes a great macaroon – and alleviates its propensity to dryness. I’ve followed a recipe from Ina Garten from time to time, but switch out some of the sweetened coconut with unsweetened. It helps to tamp down excessive cloyiness. And I always dunk them in dark chocolate, which has a magnificent grounding effect on, well, everything.

Chocolate Dipped Coconut Macaroons
Makes about 24

14 ounces sweetened condensed milk
8 ounces sweetened shredded coconut
6 ounces unsweetened shredded coconut
1 teaspoon vanilla extract
2 large egg whites, room temperature
1/2 teaspoon kosher salt

6 ounces dark (70-72%) chocolate, melted

Heat oven to 350° F (180° C). Line a baking sheet with parchment paper. Pour milk, coconut and vanilla in a large bowl and stir to combine. Beat egg whites and salt in the bowl of an electric mixer until soft peaks from. Fold into the coconut.

Drop tablespoon-sized mounds of coconut on baking sheet. Bake until golden brown, about 25 minutes. Cool on rack. Dip half of the macaroons in melted chocolate. Transfer to a plate lined with parchment. Refrigerate until set.

19 responses to “Chocolate Dipped Coconut Macaroons

  1. Wowww… very new to me.. looks super cute.. thanks for sharing !!

  2. A delightful treat! Those look terribly addictive.

    Cheers,

    Rosa

  3. OMG Lynda! We are on the same wavelength and its a little eerie. I posted THE EXACT SAME THING just moments ago. But I love coconut…this is too funny. See? Look: http://www.weeklygreens.com/2013/spring-holiday-traditions/ Crazy.

  4. oh my goodness these look amazing!

  5. Your picture is just beautiful! Must be delicious.

  6. I was just planning to make these on the weekend, they look delectable in your photo.

  7. These look insanely good!

  8. I hated coconut as a kid – the love affair so many of my friends had with it completely mystified me too. I’m slowly coming around and now love the flavor. Now I need to take on the texture!

  9. I loved mounds and almond joys growing up and chocolate dipped coconut macaroons are one of my favorites. :) Your photos make me wish I had one of your macaroons to have with my tea.

  10. I’ve always loved Mounds, but I’ll bet they don’t hold a candle to these scrumptious-looking treats! Just in time for Passover, too :)

  11. eastofedencook

    I always went for the Almond Joy! I imagine adding an almond on top of your scrumptious Macaroons would meet your approval! A nostalgic and indulgent post!

  12. Your macarons look gorgeous!

  13. angelamroberts

    Coconut and chocolate says Easter to me. These would be great for next week.

  14. I LOVE coconut! I think I’m making these for Easter!

  15. Looks absolutely delicious! I would so love to try some. I reckon they would taste amazing.

  16. Woow. They look delicious and the combination of chocolate and coconut makes my mouth water. The only problem is I’ll never be able to imitate the impeccable shape of your macaroons. So hopefully my tutor will help me if something goes wrong. To put it more precisely, my husband gave me a special gift on this year’s Valentine’s Day – he booked a cooking class organized by Zac’s cooking school in our native Vancouver called – cooking classes for couples so we’re now collecting interesting recipes to come up with during that course and this one will definitely be part of our list. :)

    • Just clicked on your link. Couldn’t help but notice “Vancouver” (my eye has a built in sensor for it #proudtobeacanuck) Checking it out now. Have you been to The Dirty Apron for any classes?

  17. No “like” button for me to press so… LIKE.