I know, it’s 2 dessert posts in a row! This last week, Book Club was here, and this was one of the desserts which I had made. This was a great dessert that was extremely easy to make, and it holds well over a couple of days. I actually made it over the course of 3 days, but that’s what made it very convenient. I did each major step per day, since I was running out of time each night.
Coconut and chocolate are such a great combination! Fortunately, I had a lot of coconut in our pantry, and there is always chocolate there. If you use milk chocolate or semi-sweet chocolate, it’ll be a little sweeter- but that’s easy to change for everyone’s taste preference.
Coconut Macaroons with Chocolate
Adapted from: 17 and Baking Blog
3 cups shredded coconut
1/2 cup sugar
3/4 cup egg whites (about 5)
1 1/2 tsp vanilla extract
1/4 tsp almond extract
4 oz dark chocolate, finely chopped
In a large saucepan, combine coconut, sugar and egg whites. Stir over medium heat for about 10 minutes. The mixture should be creamy, and almost sticky. Add the vanilla and almond extracts. Then spread the coconut mixture in a thin layer on a cookie sheet. Refrigerate until cold for at least 30 minutes (I did this step overnight).
Preheat the over to 300 degrees. Line a baking sheet with parchment paper. Form the coconut mixture into small cookies (I did little balls). Bake until golden, so for about 30 minutes. Let them cool.
In a small saucepan heat water until it boils, place a bowl on top (do not let the bowl touch the water), and add the chocolate pieces into the bowl. Keep stirring until the chocolate has melted. Then, drip the chocolate over the macaroons (as much or as little as you’d like). Let it set for about an hour. You can store the macaroons in an airtight container for about 5 days.