Happy Passover: 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 family loves 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 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.