Recipes Sweet Treats

Coconut Macaroons

For the past few years, for any special occasion (birthdays, Christmas, Mother’s Day) J. has gotten his mom some chocolate dipped macaroons from Godiva. They are her absolute favorite treat. This past Mother’s Day it finally dawned on me – why didn’t I attempt to make these myself?!

Coconut Macaroons

  • 14 oz sweetened shredded coconut
  • 7/8 cup sweetened condensed milk (3/4 cup plus 2 tablespoons)
  • 1 tsp vanilla extract
  • 2 large egg whites
  • 1/4 tsp salt
  • 4 oz semi-sweet chocolate chips
  • Parchment paper

Preheat the oven to 325 F.  Line two baking sheets with parchment paper.

In a medium bowl, mix together the shredded coconut, sweetened condensed milk and vanilla extract. Set aside.

In the bowl of a stand mixer (or with a hand mixer) beat the egg whites and salt until stiff peaks form. Use a large rubber spatula to fold the egg whites into the coconut mixture.

With a spoon or small measuring cup form heaping tablespoons of the mixture into mounds on the prepared baking sheets. This should make about 12 macaroons. Bake for 25-30 minutes, rotating the pan halfway through to make all the tops and edges are golden.

Let cool on the pans for a few minutes so they’re cool enough to handle to dip in chocolate.

Melt the chocolate in a double boiler over simmering water. Dip the bottoms of the macaroons in the chocolate and return to the lined baking sheets. Chill in the refrigerator for at least 20 minutes to allow the chocolate to set.

These turned out so well! I didn’t find these quite as sickeningly sweet as the ones from Godiva. I’m excited to continue making them and experiment with the types of chocolate to dip them in. Plus it’s a gift with a little extra love.

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